Shrimp Tacos with Jalapeño Mango Slaw and Chipotle Crema

These Easy Shrimp Tacos with Jalapeño Mango Slaw and Chipotle Crema are perfect for summer. Delicious, healthy, and so flavorful!

shrimp tacos with mango slaw served with guacamole and chipotle crema

Ingredients You’ll Need:

  • Coleslaw mix.
  • Jalapeños.
  • Red bell pepper.
  • Mango.
  • Limes.
  • Green onions.
  • Cilantro.
  • Sour cream.
  • Chipotle chiles in adobo sauce.
  • Corn or flour tortillas.
  • Shrimp, peeled and deveined.
  • Taco seasoning.
  • Garlic powder.
  • Guacamole. (or just mash up a few haas avocados with lime juice, salt and pepper and call it a day!)
jalapeno mango slaw in a bowl on top of a pink napkin

Why You’ll LOVE This Recipe!

  • Light, refreshing, and DELICIOUS. The Mango slaw is to die for, I could eat the entire bowl in one sitting.
  • Fun and Festive— I love my new Taco Board by Dexas. It’s made of Acacia Wood and comes with two stainless steel condiment cups and a stainless steel taco holder. It’s a restaurant style board and it’s super fun to have around! Now sold at *most* Walmarts at the Dexas endcap, but also sold on their site (here!) and at Macy’s. You can use my code TIPPS10 for 10% off their website.
  • Easy. There are a few prep ahead items that requires some chopping, but other than that, these tacos are quite simple. I like to prep the slaw, crema, and guac ahead of time and it makes assembling a breeze!
shrimp tacos with mango slaw and chipotle crema

I hope you absolutely love these tacos! If you make them, I always love to hear from you. A comment or recipe rating below is so helpful! Thank you for being here!!! xo, Lindsay

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Shrimp Tacos with Jalapeño Mango Slaw and Chipotle Crema

shrimp tacos with mango slaw served with guacamole and chipotle crema
  • Author: Lindsay Cola (Tippens)

Ingredients

FOR THE MANGO SLAW:

  • 810 oz bag coleslaw mix (~3.5 cups)
  • 2 jalapeños, seeded and finely diced (you can always start with 1 jalapeño and gauge the spice level)
  • 1 red bell pepper, diced
  • 2 ripe mangos, diced
  • Juice of 3 small limes
  • 2 green onions, sliced, green parts only
  • 1/3 cup chopped cilantro
  • Salt + pepper, to taste

FOR THE CHIPOTLE CREMA (this is optional, but adds so much flavor!)

  • 1/2 cup sour cream
  • 23 tsp diced chipotle chiles in adobo sauce, or you can simply add the sauce from the can)
  • Juice of 1 small lime
  • Water, to thin out, as needed

FOR THE TACOS:

  • 8 corn or flour tortillas, lightly charred over a gas stove or warmed up
  • 1 lb shrimp, peeled and deveined, tails removed
  • salt + pepper
  • 1/2 Tablespoon taco seasoning
  • 1/2 tsp garlic powder
  • Guacamole, or just mash up a few haas avocados with lime juice, salt and pepper and call it a day!
Scale

Instructions

  1. To prepare the slaw, add all items to a medium sized mixing bowl and toss together.  Season to taste with salt and pepper and set aside.
  2. To prepare the crema, add items to a small bowl and stir to combine.  Add water or lime juice as needed to thin it out so it’s easy to drizzle.  You can also do this in a food processor to get it nice and creamy.
  3. To prepare the shrimp, pat dry with a paper towel then season with taco seasoning, garlic powder, salt + pepper.  Heat a cast iron skillet over medium high heat, once hot, add a few T olive oil and shrimp. Cook for 2-3 minutes per side until fully cooked through.  Transfer to a plate on the side.
  4. Assemble the tacos by spreading a generous amount of mashed avocado inside each tortilla, followed by seared shrimp, mango slaw, and chipotle crema.  Serve with lime wedges and enjoy!!!
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2 Comments

  • Reply
    John
    June 13, 2024 at 8:47 am

    Thanks Lindsey, loved your recipie with gulf shrimp and we added about a half pound of fresh crabmeat caught and picked that morning. Can’t wait to try it with some fresh striped bass fillers.

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