Description
These vibrant Shrimp Tacos with Mango Cabbage Slaw combine succulent, spiced shrimp with a refreshing mango and cabbage slaw, topped with a zesty, creamy lime crema. Ready in just 30 minutes, they make a perfect flavorful and colorful meal for any occasion.
Ingredients
Shrimp Marinade
- 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 Assembly
- 8 small soft corn or flour tortillas
- Extra lime wedges
- Fresh cilantro for garnish
Instructions
- Marinate shrimp: Pat shrimp dry with paper towels. In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, onion powder, cayenne pepper (optional), salt, and black pepper. Add the shrimp, toss to coat well, and let marinate for 15-20 minutes but no longer than 30 minutes to prevent overcooking.
- Make slaw: While shrimp is marinating, combine shredded green and purple cabbage, diced mango, finely chopped red onion, and chopped cilantro in a large bowl. Drizzle with lime juice and olive oil, sprinkle with salt, and toss gently to blend the flavors. Set aside to let the slaw marinate slightly.
- Make crema: In a small bowl, mix Greek yogurt or sour cream with mayonnaise (if using), lime juice, hot sauce, garlic powder, smoked paprika, salt, and water. Stir until smooth and adjust seasonings to taste for desired creaminess and spice.
- Cook shrimp: Heat a large skillet or grill pan over medium-high heat. Cook the marinated shrimp for about 2 minutes per side until they turn pink and opaque. Avoid overcooking to keep shrimp tender. Remove from heat once done.
- Assemble tacos: Warm the corn or flour tortillas in a dry skillet or microwave. Layer each tortilla with a generous amount of mango cabbage slaw, cooked shrimp, and a drizzle of the spicy crema. Garnish tacos with fresh cilantro leaves and serve with extra lime wedges on the side.
- Serve: Enjoy the tacos immediately while the shrimp are warm and the slaw is fresh, offering a perfect balance of flavors and textures.
Notes
- Marinating shrimp longer than 30 minutes can result in mushy texture due to acidity from lime juice.
- Use either corn or flour tortillas depending on preference or dietary needs.
- Mayonnaise in the crema is optional but adds extra creaminess.
- Cayenne pepper is optional to adjust the heat level of shrimp.
- Leftover slaw can be stored in the fridge for up to 2 days in an airtight container.
- This recipe is easy to customize with other proteins like fish or chicken if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
