Tangy Mango and Avocado Shrimp Tacos with Cilantro-Lime Slaw
Bright and refreshing shrimp tacos topped with creamy avocado, sweet mango, and a crisp cilantro-lime slaw for a crowd-pleasing street food inspired dish. This mexican-inspired seafood ready in about 25 minutes pairs peeled and deveined medium shrimp, olive oil, 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.
Ingredients
- 1 lb, peeled and deveined medium shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 medium, diced ripe mango
- 1 medium, diced ripe avocado
- 2 cups, shredded green cabbage
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp honey
- 1 small, seeded and minced jalapeño
- 1/4 cup, finely diced red onion
Instructions
- Step 1: In a bowl, toss 1 lb peeled and deveined medium shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until coated evenly.
- Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
- Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp honey, 1 small minced jalapeño, and 1/4 cup finely diced red onion. Toss well to create the cilantro-lime slaw.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
- Step 5: Assemble each taco by layering the slaw, cooked shrimp, 1/4 of the diced mango, and 1/4 of the diced avocado. Serve immediately for a fresh, vibrant meal.
Frequently asked questions
How long does Tangy Mango and Avocado Shrimp 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 Tangy Mango and Avocado Shrimp Tacos with Cilantro-Lime 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 olive oil from drying out.
Can I substitute ingredients in Tangy Mango and Avocado Shrimp 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 Tangy Mango and Avocado Shrimp 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 Tangy Mango and Avocado Shrimp 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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