Shrimp Tacos with Creamy Mango Slaw

Shrimp Tacos with Creamy Mango Slaw






4 people


Trying new foods is what its all about, check out our shrimp tacos with creamy mango slaw recipe today and be amazed at the excellent taste this dish can bring!


  • 3 cups (750 mL) shredded Napa cabbage
  • 1 cup (250 mL) chopped mango
  • 1 cup (250 mL) chopped heirloom cherry tomatoes
  • 1/4 cup (60 mL) chopped red onion
  • 4 Tbsp. (60 mL) Hellmann’s® with Avocado Oil with a Hint of Lime, divided
  • 2 Tbsp. (30 mL) chopped fresh cilantro leaves
  • 1/8 tsp. (0.5 mL) salt
  • 12 ounces (350 g) large shrimp, (26 to 30 per lb. size), peeled and deveined
  • 1 tsp. (5 mL) chili powder
  • 8 (6 -in. ea.) flour tortillas, warmed

  1. Amount per Serving
Title Amount per Serving
Energy 330.0
Total Fat 12.0 g
Saturated Fat 2.0 g
Carbohydrate excl. fibre 40.0 g
Sugars 10.0 g
Fibre 4.0 g
Protein 17.0 g


  1. For SLAW, combine cabbage, mango, tomatoes, onion, 3 Tbsp. (45 mL)Hellmann’s® with Avocado Oil with a Hint of Lime, cilantro and salt in medium bowl. Set aside.

  2. For TACOS, heat large nonstick skillet over medium-high heat. Toss shrimp with remaining 1 Tbsp. (15 mL )Hellmann’s® with Avocado Oil with a Hint of Lime and chili powder in bowl. Add to skillet and cook, stirring occasionally, until shrimp turn pink, about 3 minutes.

  3. Spoon slaw mixture into tortillas then top with shrimp. Serve, if desired, with lime wedges.