Meal under $10: Shrimp tacos with mango slaw


Prep Time: 20 minutes
Cook Time: 5 minutes
Serves: 4 for approx. $8.95

  • 3 tablespoons mayo
  • 1 to 1 1/2 teaspoons sriracha or other Asian chili sauce (plus more for serving if desired-you can find this on the Asian aisle) You can use sweet chili sauce for a milder version
  • 2 limes (1 juiced, 1 cut into wedges–save the zest from the juiced lime if using for garnish on beans)
  • 1/2 teaspoon sugar
  • 3/4 cup fresh cilantro
  • 3/4 pound medium shrimp, peeled, deveined and halved crosswise
  • 1 14- to 16-ounce bag coleslaw mix
  • 1 mango, peeled and sliced into thin strips
  • 1/2 small red onion, thinly sliced
  • Kosher salt
  • 2 teaspoons canola or vegetable oil
  • 12 hard taco shells


For the dressing…Pulse mayo, sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in food processor until smooth. (You can also chop the cilantro and just mix the ingredients by hand in a bowl.) Place the shrimp in a bowl and toss with 2 tablespoons of the dressing. Set aside.

Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion, and the remaining dressing. Season with salt.

Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook stirring occasionally until opaque, about 3 minutes. Remove from heat. Warm the taco shells according to package directions. Fill shells with the shrimp and top with slaw. Serve with lime wedges and more chili sauce if desired.

This recipe is courtesy