Ancho Chile Shrimp Tacos with Mango Slaw
These smoky Ancho Chile Shrimp Tacos make an easy and delicious weeknight dinner. They’re made with a combination of spices and topped with a homemade mango slaw.
Ingredients
For the Mango Slaw:
- 2 cups (110 g) shredded green cabbage
- 1 cup (160 g) mango diced
- 1 avocado diced
- ¼ cup (16 g) cilantro finely chopped and tightly packed
- 2 tbsp lime juice
- 1 jalapeño finely chopped
- ¼ cup (35 g) red onion finely chopped
- ¼ tsp fine sea salt
For the Shrimp:
- 2 ½ tsp ancho chile powder
- 1 ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp fine sea salt
- 1 pound (454 g) colossal shrimp peeled and deveined
- 1 tbsp extra-virgin olive oil
Serving:
- 8 corn tortillas
- Cotija cheese
- Crema or sour cream
- Cilantro
- Limes
Instructions
- For the mango slaw, add all the ingredients to a large bowl and toss with tongs to combine. Set aside in the fridge while you make the shrimp.
- In a small bowl, combine the ancho chile powder, cumin, garlic powder, onion powder, and salt.
- Pat the shrimp dry then add to a large bowl. Sprinkle the spices over top and toss to evenly coat. Use food-safe gloves to toss by hand.
- Heat the olive oil in a large skillet over medium-high heat. Spread the shrimp evenly in the pan and cook for 5-7 minutes, flipping halfway through. They're done when the outsides are pink and the center is no longer translucent. Immediately transfer to a plate to prevent them from overcooking.
- Heat the corn tortillas then fill with shrimp. Top with the mango slaw, cotija, crema (or sour cream), cilantro, and fresh lime juice.
Notes
- Use pre-cut mango chunks to save time. You'll still need to dice them, but it's much easier than cutting whole fruit.
- If there's any leftovers, store the shrimp separately in an airtight container in the fridge for 1 day.
Nutrition
Serving: 2 tacos | Calories: 338kcal | Carbohydrates: 38g | Protein: 20g | Fat: 14g | Sodium: 1417mg | Fiber: 8g | Sugar: 9g
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