Shrimp Tacos With Mango Slaw Recipe

Name: Shrimp Tacos With Mango Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mayonnaise; 1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving; 2 limes (1 juiced, 1 cut into wedges); 1/2 teaspoon sugar; 3/4 cup fresh cilantro; 3/4 pound medium shrimp, peeled, deveined and halved crosswise; 1 14 -ounce package coleslaw mix; 1 mango, peeled and sliced into thin strips; 1/2 small red onion, thinly sliced; Kosher salt; 2 teaspoons vegetable oil; 12 hard taco shells

Servings: persons

3 tablespoons mayonnaise
1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving
2 limes (1 juiced, 1 cut into wedges)
1/2 teaspoon sugar
3/4 cup fresh cilantro
3/4 pound medium shrimp, peeled, deveined and halved crosswise
1 14 -ounce package coleslaw mix
1 mango, peeled and sliced into thin strips
1/2 small red onion, thinly sliced
Kosher salt
2 teaspoons vegetable oil
12 hard taco shells

1
Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth.
2
(Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
3
Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside.
4
Roughly chop the remaining 1/2 cup cilantro.
5
Toss with the coleslaw mix, mango, red onion and the remaining dressing.
6
Season with salt.
7
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
8
Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.
9
Transfer the shrimp to a plate.
10
Warm the taco shells as the label directs.
11
Fill the shells with the shrimp and some slaw.
12
Serve with the lime wedges and more Sriracha.
13
Refrigerate any extra slaw for up to 3 days.
14
Photograph by Antonis Achilleos

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 12 ingredients. The key ingredients include: 3 tablespoons mayonnaise, 1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving, 2 limes (1 juiced, 1 cut into wedges), 1/2 teaspoon sugar, and more.

Yes, Shrimp Tacos 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 Tacos With Mango Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions