May 3

Grilled Shrimp Tacos with Spicy Mango Slaw

Shrimp Taco Recipe

I love a good fish taco... but unfortunately the rest of my family are not big fans of fish. But they do like shrimp, so I figured shrimp tacos would be a great alternative, especially with Cinco de Mayo just days away!

We're finally getting some nice weather, so I marinated the shrimp, and my husband grilled them while I threw together the spicy mango slaw. We share dinner duties like this often so that we can get meals on the table faster. Feeding a family of seven takes teamwork...

Grilled Shrimp

And timesaving shortcuts like this... One of my favorite aspects of this shrimp taco recipe (besides all of the gorgeous color) is that the marinade does double duty -- half is used to marinate the shrimp, and the other half becomes the "sauce" for the slaw.

In addition to the shrimp and slaw, I also threw together smoky chipotle cream sauce using sour cream and canned chipotle peppers in adobo sauce. At Walmart and most other stores, you'll find this product in the Mexican foods section. A little goes a long way, so I typically just chop up the entire can of peppers, mix them back into the sauce, and then freeze the mixture in tablespoon portions to be used in future recipes.

Shrimp Tacos

I served these grilled shrimp tacos with a little extra sprinkle of chili powder and cilantro, along with some wedges of lime.

Grilled Shrimp Tacos with Spicy Mango Slaw

Yield: 12 shrimp tacos

Grilled Shrimp Tacos with Spicy Mango Slaw


  • 12 corn tortillas
  • For the marinade/slaw sauce:
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (approx. 2 limes)
  • zest of 2 limes
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely diced jalapeño pepper
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • For the slaw:
  • 3 cups shredded red cabbage
  • 1 large mango, peeled and diced
  • 2 tablespoons finely diced red onion
  • 1/2 of marinade above
  • For the shrimp:
  • 1 lb. jumbo shrimp, peeled and deveined
  • remaining 1/2 of marinade above
  • For the chipotle cream sauce:
  • 1/2 cup sour cream
  • 1 teaspoon finely chopped chipotle chilis in adobo sauce


  1. Whisk together olive oil, lime juice, lime zest, cilantro, jalapeño pepper, honey, cumin, garlic powder, chili powder, and salt.
  2. Place thawed shrimp in a plastic bag and add half of the marinade mixture. Seal the bag and move the shrimp around until they're coated with the mixture. Marinate in the refrigerator for approximately 30 minutes.
  3. In a large bowl, toss the shredded red cabbage, diced red onion and chopped mango with the remaining marinade. Cover and refrigerate.
  4. Wrap the corn tortillas in aluminum foil. Thread the shrimp onto skewers and grill over medium heat, turning once, for approximately 5 to 8 minutes, until the shrimp turn opaque. While the shrimp are grilling, place the wrapped tortillas on the grill as well to warm.
  5. Meanwhile, mix the sour cream and chipotle peppers. If the mixture seems a little thick, you can add a squeeze of lime juice to thin it out.
  6. To serve, spread the chipotle cream on a corn tortilla. Top with the spicy mango slaw and shrimp, about 3 shrimp per taco should be plenty.

Don't be overwhelmed by the list of ingredients -- this dish comes together very quickly! Also, the spicy mango slaw is pretty darn tasty all on its own.

Walmart Moms Disclosure

by Tara | 11 comments

{ 11 comments… read them below or add one }

Ann September 23, 2014 at 7:21 pm

WOW! This was fantastic! made exactly as instructed except I mixed salsa into the sour cream, it was really really good.

I tried both grilling the shrimp and sauteing garlic in butter, than adding the shrimp, both turned out great.

Definitely will do again!


Tara @ Unsophisticook September 23, 2014 at 11:25 pm

So glad you like it, Ann! I’m so sad — I’ve developed a shellfish allergy since I posted this, so I can’t eat it any more. This was one of my faves though!


Alli Miller @ Cupcake Diaries July 30, 2013 at 12:06 pm

This looks amazing!! I’m featuring it in a Grilling Round Up on my blog today. Thanks for sharing!! :)


Miss @ Miss in the Kitchen May 11, 2013 at 10:36 am

This looks so good for this weekend! I may have to run out and get some shrimp and make it happen.


anna May 10, 2013 at 8:35 pm

Sooo doing this for dinner tonight, thank you ;)


Brenda @ a farmgirl's dabbles May 10, 2013 at 9:44 am

I wish our kids liked shrimp. But that doesn’t stop me from making it for me and my husband, love this, can’t wait to try it!


Paula - bell'alimento May 9, 2013 at 1:45 pm

my kinda taco!


Cassie | Bake Your Day May 9, 2013 at 12:34 pm

I love fish tacos, these look amazing!


Angie May 9, 2013 at 12:12 pm

These tacos look amazing!


Aggie May 9, 2013 at 11:27 am

This is so my kind of taco! Love this.


Whitney @ The Newlywed Chefs May 7, 2013 at 9:35 pm

Tara, these look fab! Love the addition of mango.


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