Shrimp Tacos with Coconut Coleslaw & Mango Salsa

Craving a flavorful and refreshing twist on your typical taco night? These Shrimp Tacos with Coconut Coleslaw & Mango Salsa offer a delicious tropical fusion that combines tender shrimp with creamy coconut coleslaw and sweet, zesty mango salsa. Perfect for a light dinner, a weekend gathering, or a beach-inspired feast, these shrimp tacos will transport your taste buds to the coast!

INGREDIENTS :

For the Shrimp Tacos

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small soft corn or flour tortillas

For the Coconut Coleslaw

• 2 cups shredded cabbage (green or purple, or a mix)
• 1/2 cup shredded carrots
• 1/4 cup unsweetened shredded coconut
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

For the Mango Salsa

• 1 ripe mango, peeled, pitted, and diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 jalapeño, seeded and minced (optional for heat)
• Salt, to taste

How to Make Shrimp Tacos with Coconut Coleslaw & Mango Salsa

INSTRUCTIONS :

1. Prepare the shrimp: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in the spice mixture until well-coated. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until they turn pink and are fully cooked. Set aside.
2. Make the coconut coleslaw: In a large bowl, combine shredded cabbage, shredded carrots, and shredded coconut. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning to taste and set aside in the refrigerator to chill.
3. Prepare the mango salsa: In a medium bowl, combine diced mango, chopped red onion, cilantro, lime juice, and minced jalapeño (if using). Stir until everything is evenly mixed and season with salt to taste. Set aside.
4. Assemble the tacos: Warm the tortillas in a dry skillet or microwave for 20-30 seconds until soft. To each tortilla, add a few shrimp, top with a generous spoonful of coconut coleslaw, and finish with a spoonful of mango salsa.
5. Serve: Serve the tacos immediately, garnished with extra cilantro and lime wedges if desired.

NOTES :

• Substitutions: Swap shrimp with grilled chicken or fish for a different protein option. You can also make the coleslaw dairy-free by using a vegan mayo.
• Heat options: For a spicier kick, add extra jalapeño to the salsa or drizzle with hot sauce before serving.
• Serving suggestion: These tacos are great paired with a side of chips and guacamole or a refreshing cucumber salad.
• Make ahead: The coconut coleslaw and mango salsa can be made a few hours ahead of time and stored in the refrigerator.

NUTRITION FACTS (Per Serving)

• Calories: 350
• Protein: 28g
• Carbs: 45g
• Fat: 12g
• Fiber: 6g

Conclusion :

These Shrimp Tacos with Coconut Coleslaw & Mango Salsa are the ultimate tropical taco treat! The combination of succulent shrimp, creamy coconut coleslaw, and zesty mango salsa makes for a balanced, flavorful meal that’s perfect for any occasion. Whether you’re hosting a summer dinner party or just want to spice up your regular taco night, these shrimp tacos will be a hit every time. Try them out and enjoy a taste of the tropics!