Can I use frozen shrimp for these tacos?

Yes, frozen shrimp work well as long as you thaw them completely and dry them thoroughly before seasoning. The best way to thaw shrimp quickly is to place them in a colander under cold running water for about five minutes. Pat them dry with paper towels immediately before adding the dry rub, because any surface moisture will prevent the caramelized crust from forming in the pan.

How do I keep the cabbage slaw from getting soggy?

The key is to keep the slaw and its dressing completely separate until the very last moment before serving. Salt draws moisture out of cabbage quickly, so even a small amount of salt in the dressing will start softening the leaves within a few minutes. Toss the slaw with the lime dressing only when the shrimp are off the heat and the tortillas are warmed and ready to fill.

Can I make this recipe ahead of time?

You can prep all the individual components in advance. Shred the cabbage, dice the mango, and mince the jalapeño up to 24 hours ahead and store them separately in airtight containers in the refrigerator. Mix the dry rub and store it in a small jar. When you are ready to eat, the actual cooking time is only about 10 minutes. Do not combine or dress the slaw until right before serving.

What tortillas work best for mango jalapeño shrimp tacos?

Small six-inch corn tortillas give you the most authentic flavor and hold up well to the moisture from the slaw and mango. Charring them directly over a gas flame adds a subtle smokiness that works beautifully with the spice rub on the shrimp. If you prefer flour tortillas, small street-taco-size flour tortillas are the next best option. Avoid large burrito-size tortillas, which overwhelm the filling-to-tortilla ratio.

Mango Jalapeño Shrimp Tacos with Cabbage Slaw

Name: Mango Jalapeño Shrimp Tacos with Cabbage Slaw That Are Ready in 30 Minutes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb large raw shrimp (21-25 count, peeled and deveined); 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1/2 tsp kosher salt; 1 tsp brown sugar; 1 tbsp neutral oil (such as avocado or vegetable oil); 2 cups green cabbage (finely shredded); 1/2 cup purple cabbage (finely shredded); 1 cup ripe mango (diced into small cubes, from about 1 large Ataulfo mango); 1 fresh jalapeño (seeded and finely minced); 2 tbsp fresh lime juice; 1 tbsp olive oil; 1/2 tsp ground cumin; 1/4 tsp kosher salt; 8 small corn tortillas (6-inch); 1/4 cup fresh cilantro leaves (loosely packed); 1 lime (cut into wedges)

Description

These shrimp tacos combine a smoky, spiced dry-rub sear with sweet mango, fresh jalapeño heat, and a crisp lime-dressed cabbage slaw. Everything comes together in 30 minutes and packs serious flavor into every bite. A great option for a fast weeknight dinner that feels a little special.

Ingredients

Scale

For the shrimp:

1 lb large raw shrimp (21-25 count, peeled and deveined)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/2 tsp kosher salt

1 tsp brown sugar

1 tbsp neutral oil (such as avocado or vegetable oil)

For the mango jalapeño cabbage slaw:

2 cups green cabbage (finely shredded)

1/2 cup purple cabbage (finely shredded)

1 cup ripe mango (diced into small cubes, from about 1 large Ataulfo mango)

1 fresh jalapeño (seeded and finely minced)

2 tbsp fresh lime juice

1 tbsp olive oil

1/2 tsp ground cumin

1/4 tsp kosher salt

For serving:

8 small corn tortillas (6-inch)

1/4 cup fresh cilantro leaves (loosely packed)

1 lime (cut into wedges)

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Instructions

1. Make the slaw components. Combine the shredded green cabbage, purple cabbage, diced mango, and minced jalapeño in a medium bowl. In a separate small bowl, whisk together the lime juice, olive oil, cumin, and salt to make the dressing. Set both aside without combining them yet.

2. Season the shrimp. Pat the shrimp completely dry with paper towels. In a large bowl, toss the dried shrimp with the smoked paprika, cumin, garlic powder, cayenne, salt, and brown sugar until every piece is evenly coated.

3. Preheat the skillet. Heat a large cast-iron or stainless skillet over high heat for 2 full minutes until very hot. Add the oil and swirl to coat the pan.

4. Sear the shrimp. Lay the shrimp in a single layer in the hot skillet. You should hear a loud sizzle immediately. Cook without moving them for 90 seconds until the bottoms are deeply reddish-orange with slightly darkened edges from the caramelizing brown sugar.

5. Flip and finish. Flip each shrimp and cook for another 60 seconds until just opaque all the way through. Remove the skillet from heat immediately to avoid overcooking.

6. Warm the tortillas. Char the corn tortillas directly over a gas flame for 15 to 20 seconds per side until lightly blistered, or warm them in a dry skillet over medium heat for 30 seconds per side.

7. Dress the slaw. Pour the lime dressing over the cabbage and mango mixture and toss to combine. Do this step right before assembling so the slaw stays crisp.

8. Assemble and serve. Spoon a portion of slaw into each warmed tortilla, top with 3 to 4 shrimp, add torn cilantro leaves, and squeeze a lime wedge over the top. Serve immediately.

Notes

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat for 1 to 2 minutes. Store slaw undressed and refrigerate for up to 1 day.

Keep the slaw and its dressing separate until right before serving to prevent the cabbage from softening and releasing liquid into the tortilla.

For less heat, use only half a jalapeño and remove all seeds. For more heat, leave some seeds in or add a pinch of extra cayenne to the dry rub.

Corn tortillas give the most authentic flavor and hold up best to the moisture from the slaw, but small flour street-taco tortillas also work well.

Prep Time: 20 min
Cook Time: 10 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 320 kcal
Sugar: 9 g
Sodium: 540 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 26 g
Cholesterol: 185 mg