Shrimp and Mango Tacos with Cilantro-Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet mango and spiced shrimp come together in soft corn tortillas topped with a refreshing cilantro-lime slaw. This mexican-inspired seafood ready in about 25 minutes pairs medium shrimp (peeled, deveined), mango, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 pound peeled and deveined shrimp with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque with slightly crispy edges. Remove from heat.
  3. Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 3 tablespoons lime juice, and 1 teaspoon honey. Toss well to create the slaw.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until soft and pliable.
  5. Step 5: Assemble each taco by placing 3-4 cooked shrimp on a tortilla, topping with a generous scoop of mango diced from 1 large fruit, and finishing with a handful of the cilantro-lime slaw. Serve immediately.

Frequently asked questions

How long does Shrimp and Mango Tacos with Cilantro-Lime 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 Shrimp and Mango Tacos with Cilantro-Lime Slaw?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Shrimp and Mango Tacos with Cilantro-Lime 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 Shrimp and Mango Tacos with Cilantro-Lime 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 Shrimp and Mango Tacos with Cilantro-Lime 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.

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