If you’re craving a vibrant meal that bursts with tropical flavors and offers the perfect balance of spice and freshness, then this Shrimp Tacos with Coconut Coleslaw and Mango Salsa Recipe is definitely one to try. It’s a joyful celebration of juicy, seasoned shrimp wrapped in warm tortillas, topped with creamy coconut coleslaw and the sweet zing of mango salsa. Whether you’re serving friends on a weekend or simply want to treat yourself, these tacos bring together colorful ingredients, lively textures, and bold flavors that never disappoint.
Ingredients You’ll Need
Gathering just the right ingredients makes this dish effortlessly delicious. Each component adds its own unique taste and texture, creating harmony when combined. From the succulent shrimp with its spicy seasoning to the fresh mango and creamy avocado, these ingredients guarantee a mouthwatering taco experience.
- 1 lb shrimp (peeled and deveined): The star protein, juicy and ready to soak up spices for a flavorful bite.
- 1/2 tsp chili powder: Adds a mild smoky heat that complements the shrimp beautifully.
- 1/2 tsp cayenne pepper: Brings a kick of spice to lift the flavors without overwhelming the palate.
- 1/2 tsp ground cumin powder: Infuses a warm, earthy note perfect for taco seasoning.
- 1/2 tsp salt (sea salt recommended): Enhances all the flavors subtly without masking freshness.
- 1/2 small red onion (finely diced): Adds crunch and a hint of sharpness for balance.
- 2 Tbsp canned hot jalapenos (finely chopped): Gives a spicy punch and a lovely vinegary tang.
- 1/4 bunch cilantro: Offers a fresh, citrusy aroma essential to brighten the dish.
- 1 fresh mango (diced): Sweetens every bite and pairs perfectly with spicy shrimp.
- 1 avocado (diced): Brings creaminess and smooth texture to mellow the heat.
- 3 Tbsp fresh lemon juice: Adds zesty acidity to lift and unify the salsa and coleslaw.
- 12 small white corn tortillas: Soft, warm, and the perfect vehicle for all those vibrant fillings.
- 1 medium tomato (diced): Adds juicy freshness and color contrast.
- 1 lemon cut into 6 wedges: Served alongside for an extra bright squeeze of citrus.
How to Make Shrimp Tacos with Coconut Coleslaw and Mango Salsa Recipe
Step 1: Season the Shrimp
Begin by gently tossing the peeled and deveined shrimp in chili powder, cayenne pepper, ground cumin, and salt. This blend ensures each shrimp is bursting with a perfect balance of spicy, smoky, and savory flavors. Allow the shrimp to marinate briefly, giving the spices time to meld.
Step 2: Prepare the Mango Salsa
Dice the fresh mango, avocado, tomato, and finely chop some cilantro. Combine these with the diced jalapenos, red onion, and a generous splash of fresh lemon juice in a bowl. The result is a sweet, tangy, and mildly spicy salsa that’s refreshingly vibrant and full of texture.
Step 3: Make the Coconut Coleslaw
The coconut coleslaw is a crucial component, adding creamy crunch and a subtle hint of tropical sweetness to the dish. Visit NatashasKitchen.com to find the detailed recipe, but essentially, it pairs shredded cabbage with creamy coconut dressing for that wow factor.
Step 4: Cook the Shrimp
Heat a skillet over medium-high heat and cook the seasoned shrimp for about 2-3 minutes per side until pink and cooked through. Be careful not to overcook so they stay tender and juicy, packing the right punch of flavor when you bite in.
Step 5: Warm the Tortillas
Lightly warm the white corn tortillas in a dry skillet or wrapped in foil inside the oven. Warm tortillas are flexible, soft, and essential to hold all those wonderful fillings without breaking.
Step 6: Assemble the Tacos
Start with a warm tortilla, add a generous spoonful of coconut coleslaw, top with a handful of the cooked shrimp, and crown with a scoop of mango salsa. Don’t forget to add a squeeze of fresh lemon juice for an extra bright finish.
How to Serve Shrimp Tacos with Coconut Coleslaw and Mango Salsa Recipe
Garnishes
Sprinkle extra chopped cilantro for a fresh herbal note and add thinly sliced jalapenos if you love extra heat. A drizzle of creamy lime crema or a sprinkle of queso fresco adds richness and texture, making each bite even more delightful.
Side Dishes
Pair these tacos with a side of black beans or Mexican street corn for a full, festive meal. A crisp green salad or simple tortilla chips with guacamole also complement the bold flavors perfectly.
Creative Ways to Present
If you want to impress guests, serve the shrimp, coleslaw, and salsa in individual bowls so everyone can build their own tacos. Alternatively, create a colorful taco platter with all ingredients artistically arranged, making it a fun centerpiece that invites conversation and shared enjoyment.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers separate for best results: store shrimp, coleslaw, and salsa in airtight containers in the fridge. This prevents sogginess and helps maintain the freshness and texture of each component for up to two days.
Freezing
While shrimp can be frozen, freezing cooked tacos together is not recommended as the tortillas and coleslaw won’t hold up well. If you must freeze shrimp, season and cook them first, then freeze in a single layer before transferring to a container.
Reheating
Gently reheat shrimp in a skillet or microwave for a short time to avoid toughness. Warm tortillas separately, and serve coleslaw and salsa cold to preserve their crispness and vibrant flavors.
FAQs
Can I use frozen shrimp for the Shrimp Tacos with Coconut Coleslaw and Mango Salsa Recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before seasoning and cooking to ensure they sear nicely and don’t steam.
Is there a substitute for the coconut coleslaw?
If coconut is not your thing, a classic creamy coleslaw works well as a substitute. Just add a splash of lime juice to keep the tangy brightness that complements the tacos.
How spicy are these tacos?
The tacos have a gentle kick from the chili powder and jalapenos, but you can easily adjust the heat by reducing or omitting spicy ingredients or adding more fresh avocado to mellow the flavors.
Can I meal prep these tacos?
Yes! Prepare the shrimp, coleslaw, and mango salsa in advance and store separately in the fridge. When ready to eat, warm the tortillas and assemble fresh for the best taste and texture.
What if I don’t have corn tortillas?
Soft flour tortillas or even lettuce wraps can be a great alternative if you want a different texture or are avoiding corn. Each brings its own charm to the Shrimp Tacos with Coconut Coleslaw and Mango Salsa Recipe.
Final Thoughts
This Shrimp Tacos with Coconut Coleslaw and Mango Salsa Recipe has quickly become one of my absolute favorites to share. The incredible combination of sweet mango, spicy shrimp, and creamy coconut coleslaw is simply irresistible. I hope you give it a try soon—it’s guaranteed to brighten up any mealtime and bring smiles around the table.
Print
Shrimp Tacos with Coconut Coleslaw and Mango Salsa Recipe
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 large tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Shrimp Tacos with Coconut Coleslaw and Mango Salsa deliver vibrant, fresh flavors perfect for a quick and satisfying meal. Tender, spiced shrimp grilled to perfection are paired with a creamy, tropical coconut coleslaw and a sweet, tangy mango salsa, all wrapped in warm corn tortillas. This recipe balances spicy, sweet, and savory notes making it an irresistible dish for taco lovers.
Ingredients
Shrimp and Spices
- 1 lb shrimp (peeled and deveined)
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin powder
- 1/2 tsp salt (sea salt preferred)
Coconut Coleslaw
- Visit NatashasKitchen.com to print coconut coleslaw recipe
Mango Salsa
- 1/2 small red onion (finely diced)
- 2 Tbsp canned hot jalapenos (finely chopped)
- 1/4 bunch of cilantro (chopped)
- 1 fresh mango (diced)
- 1 avocado (diced)
- 3 Tbsp fresh lemon juice
- 1 medium tomato (diced)
Other
- 12 small white corn tortillas
- 1 lemon cut into 6 wedges
Instructions
- Prepare the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with chili powder, cayenne pepper, ground cumin, and salt. Toss well to evenly coat the shrimp with spices.
- Cook the Shrimp: Heat a grill pan or skillet over medium-high heat. Cook the spiced shrimp for about 2-3 minutes per side, or until they turn pink and are cooked through. Remove from heat and set aside.
- Make Mango Salsa: In a separate bowl, combine the diced red onion, hot jalapenos, cilantro, fresh mango, avocado, diced tomato, and fresh lemon juice. Mix gently to combine and adjust seasoning if needed.
- Prepare Coconut Coleslaw: Follow the coconut coleslaw recipe available on NatashasKitchen.com and have it ready to serve alongside the tacos.
- Warm Tortillas: Warm the white corn tortillas on a dry skillet or grill for about 30 seconds on each side until soft and pliable.
- Assemble Tacos: Place a generous spoonful of coconut coleslaw on each tortilla, add a handful of cooked shrimp, and top with mango salsa. Serve with lemon wedges for squeezing over the tacos.
Notes
- You can substitute shrimp with fish or chicken if preferred.
- Adjust the heat level by varying the amount of cayenne and jalapenos used.
- To keep tortillas warm, wrap them in foil and cover with a clean towel.
- Make the mango salsa fresh just before serving to maintain the avocado’s vibrant flavor and texture.
- For gluten-free version, ensure the corn tortillas are certified gluten-free.
