Grilled Shrimp Tacos with Jalapeño Mango Slaw
Citrus-marinated jumbo shrimp grilled until pink and served in charred flour tortillas with a bright jalapeño-mango slaw. Fresh cilantro, lime, and lemon peel bring zest while honey balances heat from jalapeño. Perfect for casual weeknight dinners or entertaining. This version combines quick marinade technique with grilled components for vibrant, restaurant-quality tacos.
Ingredients
- ¼ cup olive oil
- ¼ cup lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tbsp jalapeño pepper, finely chopped
- 1 tsp McCormick Gourmet Lemon Peel
- 1 tbsp honey
- ½ tsp McCormick Gourmet Organic Garlic Powder
- ½ tsp McCormick Gourmet Organic Paprika
- ½ tsp McCormick Gourmet Sicilian Sea Salt
- 1 pound jumbo shrimp, peeled and deveined, 16-20 count
- 3 cup cabbage, shredded
- 1 mango whole, peeled, pitted, cut into 1/4-inch cubes
- 2 tbsp red onion, chopped
- 6 piece flour tortillas, 6-inch
- oil, for brushing tortillas
Instructions
- 1
Whisk olive oil, lime juice, cilantro, jalapeño, lemon peel, honey, garlic powder, paprika, and sea salt together.
- 2
Reserve one-quarter of marinade. Place remaining marinade with shrimp in resealable bag, coat well, and refrigerate 15 minutes.
- 3
Combine shredded cabbage, mango cubes, and red onion in bowl. Toss with reserved marinade, cover, and refrigerate.
- 4
Brush one side of each tortilla with oil. Grill oil-side down over medium heat 2 to 4 minutes until lightly browned. Cover with towel.
- 5
Remove shrimp from marinade and discard marinade. Grill shrimp over medium heat 2 to 3 minutes per side until pink.
- 6
Place 3 shrimp on each tortilla, top with slaw, and serve immediately.
Tips
Reserve marinade before adding raw shrimp to ensure slaw dressing stays fresh and safe to eat.
Grill tortillas first to prevent shrimp from cooling while waiting. Keep towel-covered.
Mango should be firm-ripe; overripe fruit will break down in the slaw during storage.
Good to Know
Slaw keeps 2 days refrigerated in airtight container. Cooked shrimp best used immediately but holds 1 day. Do not refrigerate grilled tortillas; warm before serving.
Prepare slaw up to 2 days ahead. Marinate shrimp up to 4 hours. Grill components 2 hours before serving and store separately at room temperature.
Serve immediately after grilling shrimp while warm. Place shrimp on warm tortillas and top generously with slaw.
Common Mistakes
Do not skip marinade reservation to avoid cross-contamination of raw shrimp with slaw dressing.
Do not over-grill shrimp (more than 3 minutes per side) to avoid rubbery texture.
Do not leave slaw uncovered to prevent mango browning and excess liquid release.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare these ahead for a party?
Marinate shrimp up to 4 hours, prepare slaw 2 days ahead, and grill tortillas 2 hours before guests arrive. Grill shrimp just before serving and assemble tacos immediately for best taste and texture.
What if I don't have jumbo shrimp?
Standard medium shrimp work but reduce grilling time to 1.5 to 2 minutes per side. Adjust quantity slightly; 1.25 pounds medium shrimp replaces 1 pound jumbo for similar serving size.
Can I freeze leftover slaw and shrimp?
Cooked shrimp freeze up to 2 months in airtight container but texture suffers. Slaw does not freeze well due to mango and cabbage texture breakdown. Best consumed fresh.