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Shrimp Tacos with Mango Jalapeño Slaw
5 from 6 votes

Shrimp Tacos with Mango Jalapeño Slaw

Garlicky marinated shrimp are paired with a crunchy mango jalapeño slaw and creamy avocado crema in these delicious and easy shrimp tacos.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course, Dinner

Ingredients

For the shrimp:
  • 2 pounds Shrimp peeled and deveined, raw; medium or large
  • 10 cloves garlic minced
  • 2-3 tablespoons chipotle sauce
  • 2 tablespoons olive oil
  • lime zest of 1
  • ¼ cup lime juice from about 2 limes, freshly squeezed
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons salt fine sea salt
  • 6 tablespoons butter unsalted
For the slaw:
  • 1 jalapeño seeded and julienned
  • ½ cabbage thinly sliced, head
  • 1 carrot peeled and julienned, medium
  • lime zest of 1
  • 2 tablespoons lime juice from about 1 lime, freshly squeezed
  • 2-3 green onions thinly sliced
  • 4 teaspoons honey
  • 1 teaspoon salt fine sea salt
  • ¼ cup cilantro coarsely chopped, fresh
  • 1 Mango peeled and small diced, large
For the tacos:
  • flour tortilla or corn tortilla, taco-size
  • quesadilla cheese or chihuahua cheese, shredded
  • cilantro fresh
  • lime wedges
  • avocado crema

Instructions

    Cup of Yum
  1. Drain shrimp and pat dry with paper towels. Add to a large bowl; gently toss with the garlic, chipotle sauce, oil, lime zest and juice, paprika, and salt.
  2. Set aside to marinate while you prepare the ingredients for the slaw.
  3. In a large bowl, combine the jalapeño, cabbage, carrot, lime zest and juice, green onions, honey, salt, and cilantro. Stir to combine; set aside while cooking the shrimp.
  4. In a large nonstick pan, melt the butter over medium heat. Once melted, add some of the shrimp in a single layer. Do not overcrowd the pan; you will likely need to work in batches.
  5. Cook shrimp on the first side for about 1 minute; flip the shrimp and cook for another minute, spooning the butter over the shrimp while they cook.
  6. Remove the cooked shrimp from the pan and continue with the rest of the shrimp, using the same butter.
  7. Once all of the shrimp have been cooked, add the cooked shrimp back into the pan and toss with the sauce to warm through.
  8. Add the mango to the slaw. Serve with the shrimp on warmed tortillas with avocado crema. Top as desired with cheese, cilantro, and a squeeze of lime.

Notes

  • Frozen shrimp are a great option if you don’t have a good seafood market near you. Thaw frozen shrimp before marinating them.