Description
Spicy Shrimp Tacos with Mango Slaw and Avocado Crema offer a vibrant explosion of flavors that will elevate any meal. These tacos combine succulent shrimp, expertly seasoned with a medley of spices, paired with a refreshing mango slaw and creamy avocado crema. Whether you’re hosting a casual gathering or preparing a weeknight dinner, this dish is both quick to prepare and delightful to serve. The balance of spice and sweetness makes these tacos irresistible, appealing to seafood lovers and culinary adventurers alike. Prepare to impress your family and friends with this easy yet delicious recipe.
Ingredients
Scale
- 1¼ lbs large shrimp, deveined
- ¼–½ tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- ½ tsp granulated onion powder
- ½ tsp granulated garlic powder
- ½ tsp ground cumin
- ½ tsp dried epozote or thyme or Mexican oregano
- ½ tsp sugar
- ½ tsp kosher salt
- 1 tbsp olive oil or neutral oil
- large mango, diced into small pieces
- ¼ head red cabbage, finely shredded (about 3½ cups)
- 2–3 stalks scallions or green onions, chopped
- 1–2 tbsp lime juice or vinegar
- 2–3 tbsp chopped cilantro
- ¼ tsp sugar
- kosher salt as needed
- 1 medium ripe avocado, chopped
- ½ cup Greek yogurt
- 1–2 small cloves garlic (use as needed)
- 3–4 tbsp lime juice
- ½–1 jalapeño, seeded and chopped
- small corn tortillas
- sliced lime as needed
Instructions
- In a bowl combine all the spices. Add the shrimp and toss to coat evenly. Allow it to marinate for 5-10 minutes while you prep the other parts.
- Combine the diced mango, finely shredded red cabbage, lime juice or vinegar, salt, and sugar in a mixing bowl. Toss well to combine. Let it rest for 5-10 minutes to soften. Add chopped cilantro and green onions before setting aside.
- In a blender or food processor, blend together the avocado, Greek yogurt, garlic cloves (to taste), lime juice, and jalapeño until smooth. Taste and adjust seasoning as necessary. Set aside.
- Heat your skillet over medium-high heat. Add oil once hot. Cook the marinated shrimp for about 3-4 minutes, flipping halfway through until they are opaque and firm.
- Char small corn tortillas over an open flame for about 20 seconds per side until warm. Alternatively, stack them wrapped in a damp paper towel in an oven set at 250°F until ready to serve.
- Spread some avocado crema onto each warm tortilla. Top with cooked shrimp and mango slaw. Serve with an extra squeeze of lime if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg