These fun and festive tacos lean on three main components: well-seasoned shrimp, a creamy slaw, and a tangy, fruity salsa.

For a quick, fun, and endlessly riffable dinner, shrimp tacos fit the bill! This recipe leans on three main components: well-seasoned shrimp, a creamy slaw, and a tangy, fruity salsa for a lot of flavor in texture in a small package.

Shrimp is a favorite taco filling of mine because it cooks quickly. Plus, because it’s common to buy it frozen, you can easily defrost only a few at a time to scale this recipe down for a quick lunch or dinner for even just yourself.

Because shrimp have such a mild, neutral flavor, it’s important to season them well before cooking them off for tacos. A mix of cumin, coriander, and oregano is typical in Mexican cooking. The shrimp can handle more than you think, so don’t be shy. I recommend using fresh or freshly ground spices — compared to anything that’s pre-ground or old, it makes a massive difference.

Fresh fruit salsas can be polarizing, but the mix of heat and sweetness is a great accompaniment to juicy shrimp. This recipe calls for mangoes, but feel free to substitute whichever fruit is ripe and looking good at the grocery store: any stone fruit would be great (peaches, nectarines, plums), or even papaya and cantaloupe. The longer the salsa sits, however, the more liquid it will release, so be sure to use it shortly after preparing it to avoid soggy tacos! 

It’s totally up to you! Most people have a strong preference one way or the other, but the nice thing is that tortillas are inexpensive and easily available, so there’s no reason you can’t provide both. Just be sure to warm them properly come dinnertime — and not a minute sooner! The easiest way is to wrap them with a clean kitchen towel or slightly dampened paper towels and microwave them for 10 or so seconds (depending on the strength of your microwave). They cool and become stiff very quickly, though, so do this step only when everyone is sitting at the table and ready to eat! 

These fun and festive tacos lean on three main components: well-seasoned shrimp, a creamy slaw, and a tangy, fruity salsa.

Yield Serves 4 to 5, Makes 8 to 10 tacos

raw extra-large shrimp (26 to 30 per pound), thawed if frozen

warm corn or small flour tortillas, for serving

Fresh cilantro leaves and lime wedges, for serving (optional)

kosher salt, plus more as needed

large green cabbage (about 8 ounces)

Mexican crema or sour cream

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.

Storage: Leftover taco filling, slaw, and salsa can be refrigerated in separate airtight containers for up to 2 days.

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