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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix chipotle-infused olive oil with smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lime juice.
Toss shrimp in the marinade and let sit for 15–30 minutes.
Thinly slice purple cabbage and carrots, chop cilantro.
Toss cabbage, carrots, and cilantro in a dressing made from olive oil, apple cider vinegar, lemon juice, dijon mustard, salt, and pepper.
Heat a skillet over medium-high heat and fry shrimp for about 2 minutes per side until just cooked through.
Warm the corn tortillas.
Layer coleslaw on the tortilla, place cooked shrimp on top, add mango slices, and finish with fresh cilantro.
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For a spicier kick, add more cayenne pepper to the marinade.
Use fresh lime juice for a more vibrant flavor.
Can I use frozen shrimp?
Yes, just make sure to thaw them completely before marinating.
What can I substitute for chipotle-infused olive oil?
You can use regular olive oil and add chipotle powder to taste.
How do I know when the shrimp are cooked?
The shrimp will turn pink and opaque when cooked through.
