Sauteed sweet, briny fresh shrimp with a spicy, healthy, slaw with mango, tomato, and avocado, well it just doesn’t get much more delicious than this!
Shrimp Tacos with Mango Slaw – Oh my goodness! Have I got a super delicious, healthy, quick and easy recipe for Shrimp Tacos with Mango Slaw for you today! I tried to wait until Taco Tuesday, but I couldn’t wait any longer and I wanted you to have this recipe for the weekend. I hope you will love it just as much as we do! couldn’t
I know you know I love shrimp! I had a friend teasing me about that just the other day, and she wanted to know when my next shrimp recipe would be posted. And, surprise, surprise, here it is! Sauteed sweet, briny, fresh wild caught shrimp straight from the Gulf of Mexico, with a spicy, healthy, mango slaw filled with fresh cabbage, mango, tomato, and avocado, well it just doesn’t get much more delicious! I also love the fact that this is a one-dish meal. All the basic food groups packed into one neat, flavor-packed bundle!
The ingredients are fresh wild caught shrimp, prepackaged coleslaw, flour, hot sauce, chili powder, sugar, kosher salt, ground cumin, lime juice, garlic salt, olive oil, a mango, diced tomatoes, a jalapeno pepper, tortillas, and an avocado.
If you are ready to make these delicious tacos, gather your ingredients.
To saute the shrimp add flour, salt, pepper, chili powder, cumin, and garlic salt to a large Ziploc bag.
Shake to combine and add the shrimp. Shake again to coat the shrimp.
Add the olive oil to a large frying pan over medium-high heat. When the oil is hot, add the shrimp in a single layer and do not crowd them. Depending on the size of your pan and the size of your shrimp, you may need to cook them in batches.
Cook the shrimp for a total of 3-4 minutes, or until golden brown on both sides. Again, depending on the size of your shrimp, it may take a few more minutes or a little less time. Just watch them carefully.
Remove the shrimp from the pan and let them drain on a paper towel.
To prepare the Mango Slaw, add the coleslaw, cubed mango and tomato to a large bowl. Mix well.
Whisk together the hot sauce, sugar, salt, cumin, lime juice, and jalapeno in a small bowl or shake together in a mason jar. Add olive oil and whisk or shake again.
Pour about 1/2 of the dressing over the mixture and mix well. Add more dressing if needed. Add the avocado cubes and toss gently.
Follow the directions on your package of tortillas to warm your tortillas.
To assemble the tacos, put a large scoop of mango slaw on a tortilla and top with shrimp. Repeat for the remaining tacos. Serve immediately! Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings | servings |
- 1-1/4 lbs fresh large shrimp peeled and deveined
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp ground black pepper
- 1 tsp cumin
- 1 tsp garlic salt
- 3 Tbsp olive oil
- 3 cups prepackaged coleslaw mix
- 1 mango peeled and cubed
- 2 Roma tomatoes cubed
- 1 avocado pitted and chopped
- 1 tsp hot sauce
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- Juice of 2 limes
- 1/2-1 jalapeno pepper seeds and ribs removed, finely minced
- 1/2 cup olive oil
- 8 flour or corn tortillas 6-8 inch tortillas
Ingredients Sauteed Shrimp
Mango Slaw
Mango Slaw Dressing
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- Add flour, salt, pepper, chili powder, cumin, and garlic salt to a large Ziploc bag. Shake to combine and add the shrimp. Shake again to coat the shrimp.
- Add the olive oil to a large frying pan over medium-high heat. When the oil is hot, add the shrimp in a single layer and do not crowd them. Depending on the size of your pan and the size of your shrimp, you may need to cook them in batches.
- Cook the shrimp for a total of 3-4 minutes, or until golden brown on both sides. Again, depending on the size of your shrimp, it may take a few more minutes or a little less time. Just watch them carefully.
- Remove the shrimp from the pan and let them drain on a paper towel.
- Add the coleslaw, cubed mango and tomato to a large bowl. Mix well.
- Whisk together the hot sauce, sugar, salt, cumin, lime juice, and jalapeño in a small bowl or shake together in a mason jar. Add olive oil and whisk or shake again.
- Pour about 1/2 of the dressing over the mixture and mix well. Add more dressing if needed. Add the avocado cubes and toss gently.
- Follow the directions on your package of tortillas to warm your tortillas.
- To assemble the tacos, put a large scoop of mango slaw on a tortilla and top with shrimp. Repeat for the remaining tacos. Serve immediately! Enjoy!
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