These fun and festive tacos lean on three main components: well-seasoned shrimp, a creamy slaw, and a tangy, fruity salsa.
Ingredients
1 1/2 pounds raw extra-large shrimp (26 to 30 per pound), thawed if frozen
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
8 to 10 warm corn or small flour tortillas, for serving
Fresh cilantro leaves and lime wedges, for serving (optional)
1 large, ripe mango
1 medium red bell pepper
1 small serrano pepper
1 medium lime
1 (1/2-inch) piece ginger
1 tablespoon olive oil
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 large green cabbage (about 8 ounces)
1/4 medium bunch fresh cilantro
1 medium lime
2 tablespoons Mexican crema or sour cream
Instructions
Peel and devein 1 1/2 pounds raw shrimp if needed and pat dry with paper towels. Place in a large bowl. Add 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Toss to combine. Let sit at room temperature while you make the salsa and slaw.
Prepare the following, adding each to the same medium bowl as you complete it: Peel, pit, and finely dice 1 large mango (about 1 3/4 cups). Finely dice 1 medium red bell pepper (about 1 cup). Finely mince 1 serrano pepper (about 2 tablespoons, remove the seeds and ribs first if you want it less spicy). Finely grate the zest of 1 medium lime until you have 1 teaspoon, then juice the lime until you have 2 tablespoons. Peel and finely grate a 1/2-inch piece of ginger until you have 1/2 teaspoon.
Add 1 tablespoon olive oil and 1 teaspoon kosher salt, and stir to combine. Taste and season with more kosher salt and black pepper as needed.
Prepare the following, adding each to the same second medium bowl as you complete it: Core and cut 1/4 large cabbage into fine shreds until you have 3 cups. Pick the leaves from 1/4 medium bunch fresh cilantro until you have 1/4 cup. Juice 1 medium lime until you have 1 tablespoon. Add 2 tablespoons Mexican crema or sour cream and toss to combine.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add half of the shrimp and sauté until just cooked through, 3 to 5 minutes. Transfer with a slotted spoon or tongs to a serving bowl and repeat cooking the remaining shrimp.
Assemble the tacos: Fill warm tortillas with the shrimp, mango salsa, and slaw. Top with more cilantro leaves and serve with lime wedges if desired.
