Zesty Mango and Shrimp Tacos with Cilantro Lime Slaw
Bright and tangy shrimp tacos topped with sweet mango salsa and crunchy cilantro lime slaw, capturing the essence of summer flavors. This mexican-inspired tacos & burritos ready in about 30 minutes pairs peeled and deveined large 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. 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, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium, diced ripe mango
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 small, seeded and minced jalapeño
- 3 tbsp, divided lime juice
- 2 cups shredded green cabbage
- 8 small corn tortillas
- 1/4 cup (optional) sour cream
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined large 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 evenly coated.
- Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
- Step 3: In a separate bowl, combine 1 medium diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 small minced jalapeño, and 2 tbsp lime juice. Stir gently to make the mango salsa.
- Step 4: In another bowl, mix 2 cups shredded green cabbage with 1 tbsp lime juice and a pinch of salt. Toss to coat evenly for the cilantro lime slaw.
- Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble each taco with 2-3 shrimp, a spoonful of mango salsa, a handful of cilantro lime slaw, and a dollop of 1/4 cup sour cream if using. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zesty Mango and Shrimp Tacos with Cilantro Lime Slaw take to make?
Total time is about 30 minutes (20 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 Zesty Mango and 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 Zesty Mango and 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 Zesty Mango and 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 Zesty Mango and Shrimp Tacos with Cilantro Lime Slaw?
Mexican tacos & burritos 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.
