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Spicy Mango Shrimp Tacos

Easy and healthy spicy shrimp over a bed of mango coleslaw and topped with slices of avocado. The perfect light and healthy meal. You can serve these with tortillas or lettuce wrapped; great either way!

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 10 tacos


For the shrimp:

  • 2 tbsp olive oil
  • 4 tbsp ancho chili powder more to less according to spicy preference
  • 1 tbsp red pepper flakes more to less according to spicy preference
  • 1 tbsp salt
  • 1 tbsp pepper
  • 16 ounces peeled and deveined shrimp

For the mango coleslaw:

  • 1 tbsp cayenne pepper more or less according to spicy preference
  • juice of 1 lime
  • 1/8 cup coconut milk
  • 2 tbsp sesame chili oil or any chili oil
  • 1 cup mango defrosted if using frozen
  • 3/4 cup shredded cabbage

Topping (optional)

  • avocado
  • cotija cheese
  • chili lime salt

The "shell"

  • 10 small tortillas or lettuce cups


Mango coleslaw:

  1. Pulse all the ingredients, except for the cabbage,  in a blender or food processor until smooth. Add a bit more coconut milk if it's too thick. If it's too thin, add more mango. You can also let it sit in the fridge overnight to thicken it

  2. Toss the shredded cabbage with the mango sauce. You may use less than what you have, you just want it to reach a coleslaw consistency. It should be weighed down a little bit. If you have leftovers you can store the sauce in the fridge and use on other meals for up to three days


  1. Heat the olive oil on medium high heat

  2. Add the shrimp and then pour the seasonings right on top

  3. Saute for about 5-8 minutes, flipping occasionally, until cooked through. Make sure the shrimps are evenly coated with the seasoning.

Assemble the tacos:

  1. Bassam says coleslaw first then shrimp on top. Lena says shrimp first then coleslaw on top. You choose whichever way you prefer. Also, comment below and let us know which way you chose because this is becoming a major debate in our house

  2. Top as desired. We like to use avocado and chili lime salt. If you have cotija cheese that would be delicious as well!