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Flavorful Firecracker Shrimp Tacos with Spicy Mango Slaw

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These tacos feature crispy, spicy shrimp paired with a sweet and tangy mango slaw, wrapped in warm tortillas for a perfect handheld explosion of flavor. Ready in under 30 minutes, they are ideal for quick weeknight meals or summer gatherings.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined
  • 2 tbsp cornstarch (or arrowroot powder for gluten-free)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 2 tbsp vegetable oil (or avocado oil)
  • 3 tbsp mayonnaise (use vegan mayo for dairy-free)
  • 1 tbsp Sriracha sauce
  • 1 tsp honey
  • 1 tsp lime juice
  • 1 cup green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 ripe mango, peeled and julienned
  • ½ red bell pepper, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tsp chili flakes (or fresh chopped jalapeño)
  • 1 tbsp honey or agave syrup
  • Salt, to taste
  • 8 small corn or flour tortillas (warmed)
  • Extra lime wedges for serving

Instructions

  1. Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with cornstarch, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper until evenly coated. Let rest for 10 minutes.
  2. In a small bowl, whisk together mayonnaise, Sriracha, honey, and lime juice to make the firecracker sauce. Adjust heat and sweetness to taste.
  3. In a large bowl, combine green and red cabbage, mango slices, red bell pepper, and cilantro. In a separate small bowl, mix lime juice, chili flakes, honey, and salt. Pour dressing over slaw and toss well. Let sit for at least 10 minutes.
  4. Heat oil in a cast iron skillet over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and crispy. Remove shrimp and drain on paper towels if needed.
  5. Warm tortillas by wrapping in a damp kitchen towel and microwaving for 30 seconds or heating briefly in a dry skillet.
  6. Spread a spoonful of firecracker sauce onto each tortilla, top with 3-4 shrimp and a generous scoop of spicy mango slaw. Serve with extra lime wedges.
  7. Serve immediately for best texture and flavor.

Notes

Pat shrimp dry to ensure crispiness. Do not overcrowd the pan when cooking shrimp. Prepare slaw at least 10 minutes ahead to soften cabbage slightly without losing crunch. Firecracker sauce can be made up to 3 days ahead and stored refrigerated. For gluten-free, use arrowroot powder and corn tortillas. For dairy-free, use vegan mayo. Frozen mango works well when thawed and drained.

Nutrition

Keywords: shrimp tacos, firecracker shrimp, mango slaw, spicy shrimp, summer tacos, quick dinner, gluten-free option, dairy-free option

Find it online: https://sparklespoon.com/flavorful-firecracker-shrimp-tacos-recipe-with-easy-spicy-mango-slaw/