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Quick Mango Habanero Shrimp Tacos Recipe with Easy Crisp Cabbage Slaw

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These quick and easy shrimp tacos feature a sweet and spicy mango habanero glaze paired with a crisp cabbage slaw, perfect for busy nights or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 ripe mango, peeled and chopped
  • 1–2 fresh habanero peppers, seeded and minced
  • 2 tablespoons honey or agave syrup
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cups (150 g) green cabbage, finely shredded
  • 1 cup (75 g) red cabbage, finely shredded
  • 1 small carrot, peeled and julienned
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas, warmed
  • Optional: sliced avocado or crumbled queso fresco for garnish

Instructions

  1. Prepare the Mango Habanero Glaze: In a blender or food processor, combine the chopped mango, minced habanero peppers, honey, lime juice, smoked paprika, salt, and pepper. Blend until smooth but still slightly textured—about 30 seconds. Taste and adjust sweetness or heat as needed. Set aside.
  2. Make the Crisp Cabbage Slaw: In a medium bowl, toss together the green and red cabbage, julienned carrot, and chopped cilantro. In a small bowl, whisk apple cider vinegar, honey, salt, and pepper until honey dissolves. Pour dressing over the cabbage mix and toss well. Let it sit for 10 minutes while you cook the shrimp to soften slightly but stay crisp.
  3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Pat shrimp dry with paper towels. Season lightly with salt and pepper. Add shrimp to the hot pan in a single layer and cook for 2 minutes without moving. Flip shrimp and cook another 2 minutes until opaque and just cooked through.
  4. Glaze the Shrimp: Reduce heat to medium-low, pour half of the mango habanero glaze over the shrimp. Toss gently to coat shrimp evenly, cooking for another minute so the glaze thickens slightly and clings to the shrimp. Remove from heat.
  5. Warm the Tortillas: While shrimp cooks, warm tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and heat in a low oven (300°F / 150°C) for 10 minutes.
  6. Assemble the Tacos: Spoon a generous amount of cabbage slaw onto each tortilla. Top with glazed shrimp and drizzle with remaining mango habanero glaze for extra zing. Garnish with avocado slices or queso fresco if using. Serve immediately.

Notes

Do not overcrowd the pan when cooking shrimp to avoid steaming. Keep an eye on the glaze to prevent burning the honey. Seed habaneros thoroughly to control heat. Pat shrimp dry before cooking for better sear. Adjust habanero quantity to taste. Slaw can be tossed 15 minutes ahead for flavor melding but keep crisp.

Nutrition

Keywords: shrimp tacos, mango habanero glaze, cabbage slaw, quick tacos, spicy shrimp, easy dinner, seafood tacos

Find it online: https://sweetstirring.com/quick-mango-habanero-shrimp-tacos-recipe-with-easy-crisp-cabbage-slaw/