Spicy Lime and Mango Shrimp Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Zesty shrimp marinated in lime and chili, paired with fresh mango and crunchy cilantro slaw, wrapped in soft corn tortillas—ideal for a summer feast. This Mexican-inspired summer cookout recipe, ready in about 26 minutes, pairs large shrimp, fresh lime juice, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 6 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp garlic powder
2 tbsp olive oil
1, peeled and diced ripe mango
2 cups, shredded green cabbage
1/4 cup, chopped fresh cilantro
1/4 cup, finely diced red onion
1/4 cup plain yogurt
1 tsp honey
3/4 tsp salt
8 small corn tortillas
1/2 avocado, sliced avocado slices

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Instructions

Step 1: In a medium bowl, combine 1 lb peeled shrimp, 3 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 2 tbsp olive oil, and 1/2 tsp salt. Toss well and let marinate for 15 minutes at room temperature.
Step 2: Meanwhile, mix 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1/4 cup plain yogurt, 1 tsp honey, and 1/4 tsp salt in a bowl to create the cilantro slaw.
Step 3: Heat a large skillet over medium-high heat and cook the marinated shrimp for 2-3 minutes per side until pink and opaque.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by placing a few shrimp on each tortilla, topping with diced 1 peeled mango, a spoonful of cilantro slaw, and slices of 1/2 avocado.
Step 5: Serve immediately for a vibrant, summery taco experience.