Sautéed Shrimp Tacos with Spicy Mango Slaw
Tender shrimp sautéed with smoky spices served in warm tortillas topped with a zesty mango slaw for a fresh, vibrant taco experience. This mexican-inspired seafood ready in about 25 minutes pairs shrimp, peeled and deveined, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 medium mango, peeled and julienned
- 2 cups green cabbage, finely shredded
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp honey
- 1 small jalapeño, deseeded and minced
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Heat a large skillet over medium-high heat and add the shrimp mixture, sautéing for 3-4 minutes until pink and opaque, turning halfway through.
- Step 3: While shrimp cooks, prepare the slaw by combining 1 medium peeled and julienned mango, 2 cups finely shredded green cabbage, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp honey, and 1 small minced jalapeño in a bowl, tossing to mix well.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
- Step 5: Assemble tacos by dividing the sautéed shrimp evenly among tortillas and topping with a generous amount of the spicy mango slaw before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp Tacos with Spicy Mango Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp Tacos with Spicy Mango Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Sautéed Shrimp Tacos with Spicy Mango Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp Tacos with Spicy Mango Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Shrimp Tacos with Spicy Mango Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
