Shrimp Tacos with Mango Cabbage Slaw

These shrimp tacos are packed with juicy shrimp and topped with a crunchy mango cabbage slaw and the best spicy crema! They’re flavorful and come together in about 30 minutes for a delicious weeknight dinner!
Contents
Why You’ll Love These Tacos Ingredients Needed Substitutions How to Make Shrimp Tacos Brittany’s Tips For The Best Shrimp Tacos Serving Suggestions How to Store Leftovers Frequently Asked Questions More Mexican-Inspired Recipes

When it comes to quick, healthy dinners that feel a little extra, these shrimp tacos are where its at! They come together fast, but taste like something you’d order at your favorite taco spot.

This version is loaded with tons of flavor from the seasoned shrimp, crunchy mango cabbage slaw, and a spicy crema that ties it all together.

I love serving these for taco night with a batch of cilantro lime rice or some black bean dip on the side. Pro tip! You can even prep the slaw and crema ahead of time to make dinner a total breeze, which I’m all for especially on busy weeknights.

Why You’ll Love These Tacos

There’s so much to love about this colorful, flavor-packed meal:

Quick and easy – Everything comes together in about 30 minutes, making it perfect for a busy weeknight.
Flavorful – Smoky shrimp + crunchy mango slaw + creamy spicy crema = chef’s kiss!
Customizable – Use corn or flour tortillas, adjust the spice level, or swap the slaw for a simple shredded lettuce mix.
Light but satisfying – These tacos are full of lean protein, healthy fats, and tons of fresh flavor.

Ingredients Needed

shrimp – peeled and deveined. I like using large shrimp for juicy bites, but any size will work—just adjust the cook time.
marinade – a bold, zesty mix of olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, cayenne pepper (optional), salt, and black pepper. It adds so much flavor to the shrimp in just 20 minutes.
mango cabbage slaw – a crunchy and colorful blend of shredded green and purple cabbage, ripe diced mango, finely chopped red onion, fresh cilantro, lime juice, olive oil, and salt. Bright, sweet, and perfect with the spicy shrimp.
spicy crema – a creamy drizzle made with Greek yogurt or sour cream, a touch of mayo (optional), lime juice, hot sauce, garlic powder, smoked paprika, salt, and a bit of water to thin it out to the perfect consistency.
for serving – soft corn or flour tortillas, extra lime wedges, and fresh cilantro for a simple but flavor-packed garnish.

Substitutions

These shrimp tacos are easy to customize based on what you have on hand or your flavor preferences:

Shrimp swap: You can use chopped fish (like mahi mahi or cod) or even tofu or tempeh for a vegetarian option. Just adjust the cook time accordingly.
Spice level: For a milder marinade, skip the cayenne and go light on the chili powder. For more heat, add an extra dash of hot sauce to the crema or an extra chipotle in adobo to the marinade.

How to Make Shrimp Tacos

Step 1: In a bowl, whisk together olive oil, lime juice, lime zest, garlic, and spices.

Step 2: Add the shrimp, toss to coat, and let marinate for 15-20 minutes, but no longer than 30 minutes.

Step 3: In a small bowl, mix Greek yogurt (or sour cream), mayonnaise (if using), lime juice, hot sauce, garlic powder, smoked paprika, and salt. Adjust seasoning to taste.

Step 4: In a large bowl, combine shredded cabbage, mango, red onion, and cilantro. Drizzle with lime juice and olive oil, sprinkle with salt, and toss to combine. Set aside.

Step 5: Heat a large skillet or grill over medium-high heat. Cook the shrimp for about 2 minutes per side, until pink and opaque. Remove from heat.

Step 6: Warm the tortillas, then layer with mango cabbage slaw, shrimp, and a drizzle of spicy crema. Garnish with fresh cilantro and serve with lime wedges.

Brittany’s Tips For The Best Shrimp Tacos

A few quick tips to help your shrimp tacos turn out flavorful, juicy, and totally delicious:

Don’t marinate too long: Shrimp only need about 15–20 minutes in the marinade. Any longer and the acid from the lime juice can start to break them down and make them mushy.
Buy pre-shredded cabbage: Such a time-saver! Grab a bag of pre-cut green and purple cabbage to make assembling the slaw even quicker.
Make the crema and slaw ahead of time: The flavor gets even better after sitting, and it makes assembly super quick.
Pick a ripe mango: Look for one that gives slightly when you press it gently—kind of like a ripe avocado. It should smell sweet near the stem and have vibrant color. Avoid ones that are rock hard or overly wrinkled.

Serving Suggestions

How to Store Leftovers

These tacos are best served fresh, but you can absolutely prep components ahead of time and store leftovers. Here’s how I would store everything individually:

Shrimp: Store cooked shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking.
Mango cabbage slaw: The slaw holds up well for 2–3 days in the fridge. It may soften slightly over time, but still tastes great.
Spicy crema: Store in a sealed jar or container in the fridge for up to 5 days. Give it a quick stir before serving.
Tortillas: Wrap extras in foil or a sealed bag and store at room temp for a couple days or in the fridge for longer.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just make sure to thaw them fully and pat them dry before marinating so they don’t release too much liquid while cooking. Nobody wants a super liquidy taco!

Is this recipe spicy?

The shrimp has a mild kick, and the crema has a bit of heat from the hot sauce. You can easily adjust both to your preference—skip the cayenne and reduce the hot sauce if you’re sensitive to spice.

Can I grill the shrimp instead of using a skillet?

Absolutely. Grilled shrimp adds even more flavor—just cook them on medium-high heat for about 2 minutes per side.