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Shrimp Tacos with Mango Cabbage Slaw

These shrimp tacos are packed with juicy shrimp and topped with a crunchy mango cabbage slaw and the best spicy crema! They're flavorful and come together in about 30 minutes for a delicious weeknight dinner!

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 335 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Shrimp
  • 1 lb Shrimp peeled and deveined
  • 2 Tablespoons olive oil
  • 2 Tablespoons lime juice about 1 lime
  • 2 cloves garlic minced
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
Mango Cabbage Slaw
  • ½ cup shredded green cabbage
  • ½ cup shredded purple cabbage
  • 1 ripe mango diced
  • ⅓ cup red onion finely chopped
  • ⅓ cup fresh cilantro chopped
  • juice from 1 lime about 2 tbsp
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
Spicy Crema
  • ¼ cup greek yogurt or sour cream
  • ½ Tablespoon mayonnaise optional, for extra creaminess
  • ½ Tablespoon lime juice
  • 1 teaspoon hot sauce more to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1 Tablespoon water
For Serving
  • 8 small soft corn or flour tortillas
  • Extra lime wedges
  • Fresh cilantro for garnish

Instructions

    Cup of Yum
  1. Pat shrimp dry with paper towels. In a bowl, whisk together olive oil, lime juice, lime zest, garlic, and spices. Add the shrimp, toss to coat, and let marinate for 15-20 minutes, but no longer than 30 minutes.
  2. While shrimp is marinating, make crema and slaw. In a large bowl, combine shredded cabbage, mango, red onion, and cilantro. Drizzle with lime juice and olive oil, sprinkle with salt, and toss to combine. Set aside.
  3. In a small bowl, mix Greek yogurt (or sour cream), mayonnaise (if using), lime juice, hot sauce, garlic powder, smoked paprika, and salt. Adjust seasoning to taste.
  4. Heat a large skillet or grill over medium-high heat. Cook the shrimp for about 2 minutes per side, until pink and opaque. Remove from heat.
  5. Warm the tortillas, then layer with mango cabbage slaw, shrimp, and a drizzle of spicy crema. Garnish with fresh cilantro and serve with lime wedges.
  6. Serve immediately. Enjoy!

Notes

  • Storage Tip:Store shrimp, slaw, and crema in separate containers in the fridge—shrimp lasts up to 3 days, slaw 2–3 days, and crema up to 5 days. Wrap tortillas and keep at room temp for a couple days or refrigerate for longer freshness.

Nutrition Information

Serving 2 tacos (w/ flour tortillas) Calories 335kcal (17%) Carbohydrates 24g (8%) Protein 22g (44%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 4mg (1%) Sodium 214mg (9%) Potassium 240mg (7%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 335

% Daily Value*

Serving 2 tacos (w/ flour tortillas)
Calories 335kcal 17%
Carbohydrates 24g 8%
Protein 22g 44%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 4mg 1%
Sodium 214mg 9%
Potassium 240mg 5%
Fiber 2g 8%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.