Shrimp Tacos with Coconut Coleslaw & Mango Salsa

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Before you start eating this shrimp taco, politely apologize to your family that you’ll be unavailable for the next 15 minutes (5 minutes to wolf it down and 10 minutes of food coma). These Shrimp Tacos with Coconut Coleslaw & Mango Salsa are a yummy mouthful and you will not want to put them down.

This was inspired by the famous fish tacos at Coconut’s Fish Cafe that we tried twice in Maui. It’s a copycat recipe except for the shrimp part. Since it’s really hard to come by fresh Mahi and Ono in Idaho, we chose shrimp. To be honest, I think I loved the shrimp more; not a hint of fishiness and perfectly seasoned with a subtle spicy kick. 

This Shrimp Tacos with Coconut Coleslaw & Mango Salsa recipe makes 6 towering, juicy shrimp tacos. They aren’t neat and tidy either; that’s intentional! I like having a fork nearby to clean my plate once I’m done with my taco. 😉

Did I mention they are GLUTEN FREE? Those are white corn tortillas you’re seeing! My oh my these were amazing.

Ingredients For the Shrimp:

1 lb shrimp, peeled and deveined (click for quick tutorial)
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin powder
1/2 tsp salt (I used sea salt)

Mango Avocado Salsa

1/2 small Red Onion, finely diced
2 Tbsp of canned hot Jalapenos, finely chopped
1/4 bunch of cilantro
1 fresh Mango, diced
1 avocado, diced
3 Tbsp fresh Lemon Juice

To Serve: 

12 Small white corn tortillas
1 medium tomato, diced
1 Lemon cut into 6 wedges

How To Make Shrimp Tacos with Coconut Coleslaw & Mango Salsa:

Prepping the Shrimp:

1. Combine 1/2 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin and 1/2 tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.

2. Heat a large skillet over medium/high heat. Swirl in 1-2 Tbsp olive oil and saute about 1 min per side, or until pink and cooked through. Remove from pan and set aside. Once shrimp are cooled, chop into large pieces if desired (they’re easier to eat if chopped).

Prep your Coconut Coleslaw:

Click here for the full recipe & tutorial. Don’t skip the coleslaw, ok? For goodness sake, DON’T!

Mango Salsa:

1. In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, 1/4 bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.

Assembly:

1. When ready to serve, heat a medium skillet over medium heat and add 2 Tbsp olive oil. Stack 2 tortillas on top of each other and once the oil is hot, saute until the bottom is golden (no need to flip the tortillas). You’ll see the top one curl up; this is a good thing. The top one should be warm not toasted. Repeat with remaining tortillas.

2. Place 1/6th of the shrimp on each taco (I like to make it an assembly line and have everyone make their own taco, that way I can focus on what’s important; like eating my taco!)

Add 1/6th of the coleslaw (it seems like a lot but you’ll thank me later), top with 1/6 of the mango salsa and finally stud the top with some freshly diced tomatoes. Put a wedge of lemon on each plate because they are even more amazing with a good squeeze of fresh lemon juice over the top.

Shrimp Tacos with Coconut Coleslaw and Mango Salsa

Author: Natasha of NatashasKitchen.com

These fish tacos are a yummy mouthful and you won’t be able to put them down. This was inspired by the famous fish tacos at Coconut’s Fish Cafe that we tried twice in Maui. It’s a copycat recipe except for the shrimp part. Since it’s really hard to come by fresh Mahi and Ono in Idaho, we chose shrimp. To be honest, I think I loved the shrimp more; not a hint of fishiness and perfectly seasoned with a subtle spicy kick. This recipe makes 6 towering juicy shrimp tacos.

Prep Time: 50 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr

Cook ModePrevent your screen from going dark

Prepping the Shrimp:

• Combine 1/2 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin and 1/2 tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.

• Heat a large skillet over medium/high heat. Swirl in 1-2 Tbsp olive oil and saute about 1 min per side, or until pink and cooked through. Remove from pan and set aside.  Once shrimp are cooled, chop into large pieces if desired (they’re easier to eat if chopped).

Prep your Coconut Coleslaw:

Mango Salsa

• In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, 1/4 bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.

Assembly:

• When ready to serve, heat a medium skillet over medium heat and add 2 Tbsp olive oil. Stack 2 tortillas on top of each other and once the oil is hot, saute until the bottom is golden (no need to flip the tortillas). You’ll see the top one curl up; this is a good thing. The top one should be warm not toasted. Repeat with remaining tortillas.

• Place 1/6th of the shrimp on each taco (I like to make it an assembly line and have everyone make their own taco, that way I can focus on what’s important; like eating my taco!) Add 1/6th of the coleslaw (it seems like a lot but you’ll thank me later), top with 1/6 of the mango salsa and finally stud the top with some freshly diced tomatoes. Put a wedge of lemon on each plate because they are even more amazing with a good squeeze of fresh lemon juice over the top.

Can you tell these are my favorite tacos? They can be your favorite too! 😉 Swoon…