Go Back
Platter of shrimp tacos topped with bright mango cabbage slaw and fresh cilantro

Shrimp Tacos with Mango Cabbage Slaw

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 2 cups shredded red cabbage
  • 1 large ripe mango, peeled and finely diced
  • 0.25 cup fresh cilantro, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon hone y
  • 8 small corn tortillas

Method
 

  1. In a medium mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, and salt. Add the shrimp and toss until evenly coated. Let marinate at room temperature for 10 minutes.
  2. In a separate large bowl, prepare the slaw by whisking together the lime juice and honey. Add the shredded cabbage, diced mango, and cilantro. Toss to incorporate and refrigerate until assembly.
  3. Heat a large non-stick skillet over medium-high heat. Add the shrimp in a single layer, ensuring they do not overlap. Cook for 2 to 3 minutes per side until the internal temperature reaches 145 degrees Fahrenheit and the shrimp are opaque.
  4. While the shrimp cook, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side or until pliable.
  5. Assemble each taco by placing 3 to 4 shrimp into a warm tortilla and topping with a generous portion of the mango cabbage slaw.