Shrimp Taco With Mango Slaw Recipe

Name: Shrimp Taco With Mango Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mayonnaise; 1 teaspoon Asian chili sauce; 2 limes, divided; 1/2 teaspoon sugar; 3/4 cup fresh cilantro, divided; 3/4 lb medium shrimp, peeled, deveined and halved crosswise; 1 (14 ounce) package coleslaw mix; 1 mango, peeled and sliced into thin strips; 1 tablespoon water; 1/2 small red onion, thinly sliced; kosher salt; 2 teaspoons vegetable oil; 12 hard taco shells

Servings: persons

3 tablespoons mayonnaise
1 teaspoon Asian chili sauce
2 limes, divided
1/2 teaspoon sugar
3/4 cup fresh cilantro, divided
3/4 lb medium shrimp, peeled, deveined and halved crosswise
1 (14 ounce) package coleslaw mix
1 mango, peeled and sliced into thin strips
1 tablespoon water
1/2 small red onion, thinly sliced
kosher salt
2 teaspoons vegetable oil
12 hard taco shells

1
1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
2
2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
3
3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
4
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
5
5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
6
* We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons mayonnaise, 1 teaspoon Asian chili sauce, 2 limes, divided, 1/2 teaspoon sugar, and more.

Yes, Shrimp Taco With Mango Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Taco With Mango Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions