These Caribbean Shrimp Tacos with black beans and mango slaw are refreshing and bright! A fast, healthy 30-minute dinner.
Here’s a quick, healthy dinner idea! Bursting with tropical island flavors, these Caribbean Shrimp Tacos are quick and easy to make, full of delicious flavor, and surprisingly easy. Shrimp is seasoned with Caribbean Spices, pan-seared (or grilled), served over a warm seasoned Cuban-Style black beans, topped with a refreshing mango cabbage slaw.
Together, this flavorful trio of grilled shrimp, cool, crunchy slaw, and earthy, spicy black beans makes for the perfect combination of flavor and texture – and takes me far away to hammocks, palm trees, and sandy white beaches. I’m so excited for you to try this.
Caribbean Shrimp Tacos Ingredients
- Large raw shrimp (peeled and deveined) - The main protein, tender and slightly sweet, cooking quickly while absorbing the warm spices.
- Salt and sugar - Balance the seasoning; salt enhances flavor while a touch of sugar highlights the shrimp's natural sweetness.
- Warm spices (yellow curry powder, allspice, cinnamon, cumin, ground ginger) - Create a fragrant, Caribbean-inspired spice blend with warmth, depth, and subtle sweetness.
- Chipotle powder - Adds a touch of heat and smoky depth. Or sub smoked paprika and cayenne.
- Mango cabbage slaw - Provides crisp texture, sweetness, and acidity that balance the spiced shrimp.
- Black beans - Cuban-style black beans (canned) work beautifully, or regular canned black beans can be seasoned with cumin, coriander, chili powder, salt, and pepper.
- Corn or flour tortillas (toasted) - Serve as the warm, soft base for building the tacos. I like a corn-and-flour blend.
- Chipotle mayo (optional) - Adds smoky creaminess and a little extra heat to finish the tacos.
How to make Caribbean Tacos
Make the Slaw! It is really refreshing and tasty, and often I’ll eat a bowlful of just this, with just a side of black beans or rice.
Cook the Shrimp. Shrimp is peeled, cleaned, and deveined. Pat dry with paper towels. Add just enough oil to lightly coat… 1 to 2 teaspoons. This will help the flavorful Caribbean Spice blend adhere. In a little bowl, mix the spices, salt and sugar together…then toss with the shrimp.
Grill or pan-sear the shrimp. After they are cooked, give a little squeeze of lime.
Warm the black beans. For quick black beans, use canned. with this. Or simply season plain black beans with cumin, chipotle pepper, salt, and cilantro. Of course, for a special meal, slow-cooked black beans seasoned with dried chilies, onion, garlic, and spices would be especially good too. But today, we are all about fast!
Assemble. So here is the whole spread: Caribbean shrimp, cuban style black beans, Cabbage Mango Slaw and tortillas…all of which can be put together in 30 mins flat! Remember to toast the tortillas. Nothing can ruin even the most flavorful tacos more easily than cold or untoasted tortillas. So either place them in a toaster oven or a regular oven, right on the rack, on the grill, or over a gas burner, using tongs to flip and rotate.
Serving suggestions
Serve with fresh lime wedges and hot sauce.
Storage
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
More favorite taco recipes
- Best Shrimp Taco Recipe
- Baja Fish Taco Bowls
- Salmon Tacos
- Chicken Taco Recipe
- Taco Salad
- Korean Tacos
Enjoy them, and please give them a rating below. xoxo Sylvia
Print
Caribbean Shrimp Tacos with Mango Slaw
- Prep Time: 25 mins
- Cook Time: 7 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: 30 minute Dinner, Dinner, healthy dinner, weeknight dinner
- Method: Grilled or stovetop
- Cuisine: American, Caribbean
- Diet: Dairy-Free, Gluten-Free
Description
These Caribbean Shrimp Tacos with black beans and mango slaw are so refreshing and bright! Healthy, fast, and easy- and can be made in 30 mins on the grill or stovetop.
Ingredients
- 1 lb large raw shrimp- thawed, peeled and deveined
- 1-2 tsp oil
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tsp yellow curry powder
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 teaspoon cumin
- 1/2 tsp ground ginger
- 1/4 tsp cayenne or chipotle powder
- Mango Cabbage Slaw- 2 cups
- 14-ounce can "Cuban Style" Black Beans - or 1 1/2 cups cooked black beans seasoned with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon chili powder, and salt & pepper to taste.
- 8 warm tortillas (5-6 inches), corn, flour, or a blend
- Optional- serve with Chipotle Mayo, cilantro, pickled red onions, hot sauce
Instructions
- Pat dry shrimp well. Drizzle with just enough oil to lightly coat- 1 to 2 teaspoons.
- Mix all spices, salt and sugar in a small bowl. Toss spices with shrimp, mixing well and set aside
- Make Mango Cabbage Slaw ( you’ll need about 2 cups for the recipe)
- Grill the shrimp over medium-high heat or pan-sear in a well-oiled cast-iron skillet on medium-high until just cooked. Squeeze with lime juice.
- Warm the black beans.
- Toast or warm the tortillas.
- Assemble the tacos: Fill the warm tortillas with warm seasoned black beans, shrimp, and a mound of mango slaw. Add any of the optional toppings.
Notes
Leftovers will keep up to 3 days in separate containers in the fridge.
Nutrition
- Serving Size: 2 tacos
- Calories: 333
- Sugar: 7.6 g
- Sodium: 659.8 mg
- Fat: 3.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 46.1 g
- Fiber: 11 g
- Protein: 31.8 g
- Cholesterol: 182.5 mg
These were absolutely delish! I could not find the flour/corn blend tortillas but they were still a hit! I made it with the black beans and also the mango slaw which was a bit of work but so worth it!
Awesome to hear Aimee!
I left a comment about how great this was. I am making it. For another dinner party. Any recommendations for an. Appetizer?
Something like our recipe for sweet potato salad served with chips would be yummy. Roasted red kuri squash, or roasted delicate squash, could be nice for a side.
Ceviche I always make ceviche or aguachile as appetizer… rustic with tortillas or some kind of bread or elegant & chique served in a little crystal glass or on a porcelain (those Chinese) spoon or spread pretty on a plate. And you could always make a lighter less filled variant or just a smaller portion of any Mexican soup. Silvia’s salsa verde is also so amazing that any little peace of fish with a Salsa verde drizzle will make a nice appetizer. I batch make the salsa verde and freeze it, just let it thaw at room temp don’t microwave. Enjoy!!
The fish tacos and the mango slaw were so good. I doubled it for a casual dinner party. Everyone loved it!
Thank you
Great to hear Lynda- thanks for circling back and letting us know!
Just outstanding! Made the chipotle mayo and tucked the whole business into homemade sourdough wheat & corn tortillas. YUM!
Oh homemade tortillas…yum! so glad you enjoyed!
The shrimp tacos were fantastic and the mango slaw was divine. Another
A+ from my housemates.
Made the Eggplant Lasagna about a month ago, and that was really good as well.
Awww… thanks Jen! Appreciated!
These are fantastic! I could eat the mango slaw ALL day. Thanks for another tasty, easy, and satisfying recipe!
Awesome Halli, so happy you enjoyed!
Absolutely Delicious! I made these tacos exactly as your recipe states with the chipotle sauce. I will make them again and again! Thank you for all the yummy recipes
Wonderful Sabrina, thanks so much for sharing!
I made this with tofu instead. The spices are perfect!! The mango cabbage slaw is excellent. I ate the taco with tofu and slaw, then made baked plantains to have on the side. This meal is absolutely transcendent !
Yum Angeli- love the plantain addition!
Made this for my family, best shrimp taco they ever had. I don’t eat shrimp, but the black beans and slaw were fantastic! I will definitely be making the slaw again to go with other main dishes.
Really?? That is awesome Amber, so happy you all enjoyed it!
Best tacos ever!! Really different but so tasty!! Definitely try this recipe.
Glad you enjoyed Jordarna!
We made this recipe last night and it did not disappoint. The seasoning on the shrimp is so unique and flavourful. Loved the mango slaw with the shrimp. The two blend so well. We had the black beans with the spices as we don’t have trader joes in Canada and made the chipotle crema. Everyone here said it’s a definite do over. Needless to say, there were no leftovers. Thank you for this recipe! Best shrimp taco recipe for sure. Going to try the pineapple shrimp screwers too. Yummy!
Glad this worked for you Daria!
The whole family loved this recipe. Made your chipotle mayo to drizzle on top. Yum!!! Thank you for your awesome recipes.
Great to hear and glad you liked it!
These were delicious! We had my in-laws over, doubled the recipe and did half shrimp and half chicken breast for the kids. Everyone loved it and I’m still licking my lips. Thank you
Awesome Ben, glad this worked for you! 🙌
Delicious – fast and easy. We seared the shrimp in a cast iron pan and it turned out beautifully. Served it with the cabbage mango salad, seasoned black beans and avocado. Family loved it!
Happy to hear Theresa- thanks!