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Shrimp Tacos with Slaw and Salsa on a plate

Shrimp Tacos with Slaw & Salsa

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5 from 1 review

Tacos might be my favorite thing to eat.  Enter these Shrimp Tacos – With a slaw that gives a bit of crunch and salsa that gives a mix of sweet with a little spice from the shrimp = a perfect flavor combination.

  • Total Time: 15 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 3 tablespoons mayonnaise
  • 1 teaspoon hot sauce OR chili sauce (hot or sweet)
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar
  • 1/2 cup fresh cilantro
  • 1 lb medium shrimp, peeled, deveined, & halved crosswise
  • 114 ounce coleslaw mix (preshredded cabbage)
  • 1/8 teaspoon black pepper
  • Mango Salsa
  • 1 tablespoon oil
  • 8 corn tortilla

Instructions

  1. Make the dressing:  Mix the mayonnaise, hot sauce, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water until smooth (or you can use a food processor).
  2. Place the shrimp in a bowl and mix with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/4 cup cilantro.  Toss the coleslaw mix, cilantro, and leftover dressing together.  Season with 1/8 teaspoon black pepper. 
  3. Heat the oil in a large nonstick skillet over medium-high heat.  Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.  Transfer the shrimp to a plate. 
  4. Heat the tortillas in a nonstick skillet over medium heat.  I use PAM spray to coat the pan.  Cook 1-2 minutes on each side.
  5. Fill the shells with the shrimp, slaw, and mango salsaServe with extra lime wedges and more hot sauce if desired.   

Notes

  • Mango salsa is best eaten the day it’s made.  Make only a half batch if you think you won’t use it all up.  That’s what I usually do.
  • I listed 2 corn tortillas for each person, but with this much shrimp you could easily each have another one.
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