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How To Prepare Shrimp Tacos With Mango Cabbage Slaw ?


Preparation time: 25 mins 

Cooking time: 5 mins

Serving: 4


  • 1 lb. large raw shrimp- thawed, peeled and deveined
  • 1–2 tsp. oil
  • ¼ tsp. salt
  • ¼ tsp. sugar
  • 1 tsp. yellow curry powder
  • ½ tsp. allspice
  • ½ tsp. cinnamon
  • ½ teaspoon cumin
  • ½ tsp. ground ginger
  • ¼ tsp. cayenne or chipotle powder
  • Mango Cabbage Slaw– 2 Cups
  • Cuban Style Black Beans (1 can) – or sub 1 can ( regular) black beans seasoned with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon chili powder and salt & pepper to taste.
  • 6-8 toasted corn & flour tortillas ( 6-inches)
  • Chipotle Mayo (optional, but tasty!)


  1. Pat dry shrimp well. Drizzle with just enough oil to lightly coat- 1 to 2 teaspoons.
  2. Mix all spices, salt and sugar in a small bowl. Toss spices with shrimp, mixing well. Set aside and make Mango Cabbage Slaw.
  3. Grill the shrimp over medium-high heat…or pan-sear on med-high in a well-oiled cast-iron skillet, until just cooked. Squeeze with 1/2 of a lime.
  4. Serve with grilled or toasted tortillas (this is important, see above) and Cuban Style Black beans (black beans seasoned with cumin, coriander, chili powder (or chipotle), salt and pepper) - or purchase “Cuban style” canned black beans from Trader Joes (see post).
  5. Optional: Drizzle with Chipolte Mayo for even extra flavor.

Posted by Coba Grills and we thank Feasting At Home for this delicious recipe and the recipe link is