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To make the spicy shrimp tacos, gather these key ingredients: - 1 lb shrimp, peeled and deveined - 1 tablespoon olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1/2 teaspoon paprika - 1/4 teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - 8 small corn tortillas These ingredients give the shrimp its bold flavor. The spices blend well, creating a tasty kick. For the mango slaw, you will need: - 1 cup red cabbage, thinly sliced - 1 ripe mango, julienned - 1/2 cup carrots, grated - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 1 tablespoon honey This mix adds crunch and sweetness to the tacos. The mango and lime juice brighten up the dish. To enhance your tacos, consider these garnishes: - 1 avocado, sliced (for garnish) - Lime wedges (for serving) These garnishes provide creaminess and a zesty touch. They also make your tacos look more appealing on the plate. To start, grab a bowl. Add 1 pound of shrimp, peeled and deveined. Pour in 1 tablespoon of olive oil. Then, sprinkle in 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of paprika. For some heat, add 1/4 teaspoon of cayenne pepper. Adjust the cayenne if you want it less spicy. Season with salt and pepper to taste. Mix well until the shrimp are fully coated. Next, heat a skillet over medium-high heat. Once hot, add the shrimp. Cook for about 2-3 minutes on each side. Watch for them to turn pink and opaque. This shows they are done. Remove the shrimp from the heat and set them aside. In a separate bowl, prepare the mango slaw. First, add 1 cup of thinly sliced red cabbage. Then, include 1 ripe mango, julienned. Next, add 1/2 cup of grated carrots and 1/4 cup of chopped fresh cilantro. For a fresh kick, squeeze in 2 tablespoons of lime juice. Finally, drizzle in 1 tablespoon of honey. Toss everything together until well mixed. This slaw adds crunch and sweetness to your tacos. Now it's time to assemble the tacos. Warm 8 small corn tortillas in a dry skillet for about 30 seconds on each side. This makes them soft and easy to fold. Take a tortilla and place a generous spoonful of spiced shrimp on top. Next, add a scoop of the mango slaw. For extra creaminess, top it with slices of avocado. Serve your tacos right away, with lime wedges on the side. These wedges add a zesty burst of flavor to each bite. To get the right spice, start with chili powder. I use two teaspoons for a nice kick. If you want it hotter, adjust the cayenne pepper. Just a bit more can make a big change. Taste the shrimp mix before cooking. This helps you find the right heat for you. I love using small corn tortillas for these tacos. They add a nice flavor and texture. Warm them in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. If you want something different, try flour tortillas. They are soft and can hold more filling. Serve the tacos with lime wedges on the side. Squeezing fresh lime juice on top adds great flavor. I also like to garnish with extra cilantro. It makes the dish bright and fresh. Try adding slices of avocado for creaminess. It pairs well with the spicy shrimp and sweet mango slaw. {{image_2}} You can swap shrimp for other proteins. Chicken, fish, or tofu work well. For chicken, cut it into small pieces. Season it the same way as the shrimp. For fish, use a firm type like cod. Cook it until it flakes easily. Tofu is a great plant-based option. Press it, then cut it into cubes. Season and sauté until golden brown. Each protein brings its own unique taste. Feel free to mix up the slaw. You can add different veggies like bell peppers or radishes. They add crunch and color. For a twist, try adding diced jalapeños for heat. You can also use pineapple instead of mango. It gives a sweet and tart flavor. This keeps the slaw fresh and exciting. Don't hesitate to get creative with your favorite tastes. Switching up the ingredients changes the taco's nutritional value. Using chicken instead of shrimp lowers fat but keeps protein high. Try low-carb tortillas for fewer calories. You could also use lettuce wraps for a light option. Adding more veggies boosts fiber and vitamins. If you want a richer taste, add cheese or sour cream. These variations help you find what you love most. To keep your spicy shrimp tacos fresh, store the shrimp and slaw separately. Use airtight containers. Place the shrimp in one container and the mango slaw in another. This helps maintain their flavors and textures. If you have leftover tortillas, store them in a zip-top bag. Keep everything in the fridge for best results. When ready to eat, gently reheat the shrimp. Use a skillet over medium heat. Cook for about 2 minutes until warmed through. Do not overcook, or they can turn tough. You can also warm the tortillas in the skillet for about 30 seconds on each side. This makes them soft and pliable again. These tacos are best enjoyed fresh. However, stored properly, the shrimp and slaw can last 2-3 days in the fridge. After that, the texture and flavor may decline. I recommend eating leftovers within this time frame for the best taste and quality. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This method keeps the shrimp fresh and firm. Once thawed, peel and devein them if needed. Follow the same steps in the recipe to spice and cook them. If you can't find mango, use pineapple or peach. Both options add sweetness and zing. Cut the fruit into thin strips like you would for mango. You can also use diced apples for a crunchier texture. Each fruit brings a unique taste to the tacos. These tacos have a nice kick but are not overwhelmingly spicy. The cayenne pepper adds heat, but you can adjust it to your taste. If you prefer milder tacos, reduce or skip the cayenne. You can also add a dollop of sour cream to cool them down. This way, everyone can enjoy the tacos. You now know how to make spicy shrimp tacos, from the key ingredients to the steps. You learned about making a fresh mango slaw and how to add your own twist. Don't forget the tips for spice and tortilla choices to make them just right. With these recipes and tricks, you will impress everyone at your next meal. Enjoy your tasty tacos!

Spicy Shrimp Tacos with Mango Slaw

Spice up your dinner with these delicious Spicy Shrimp Tacos topped with fresh Mango Slaw! With shrimp seasoned to perfection and a tangy slaw bursting with flavor, this recipe is quick and easy, perfect for any night of the week. Plus, it's ready in just 30 minutes! Click through to explore the full recipe and impress your family and friends with a fiesta on a plate!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, thinly sliced

1 ripe mango, julienned

1/2 cup carrots, grated

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1 tablespoon honey

1 avocado, sliced (for garnish)

Lime wedges (for serving)

Instructions
 

In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, cayenne, salt, and pepper until evenly coated.

    Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove from heat.

      In a separate bowl, combine the sliced red cabbage, julienned mango, grated carrots, chopped cilantro, lime juice, and honey. Toss to mix well, creating the mango slaw.

        Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

          Assemble the tacos by placing a generous spoonful of shrimp on each tortilla, followed by a scoop of mango slaw. Top with avocado slices.

            Serve immediately with lime wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: Serve the tacos on a colorful platter, and garnish with extra cilantro leaves and lime wedges for a vibrant touch.