Easy Shrimp Tacos with Avocado Mango Salsa
These Easy Shrimp Tacos with Avocado Mango Salsa are fresh, vibrant, and perfect for a quick weeknight dinner. Juicy, seasoned shrimp are tucked into warm tortillas, then topped with a sweet and creamy avocado mango salsa and a crisp red cabbage and jalapeño slaw for a little heat and crunch. Light yet satisfying, they’re the kind of meal that feels special without much effort.
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What to Know About These Shrimp Tacos
But…They’re not greek?!
Nope, they’re not Greek! While most of the recipes here lean Mediterranean, these shrimp tacos are simply a delicious, pescatarian-friendly option. They’re light, seafood-based, and full of fresh ingredients, which makes them feel right at home alongside the rest of the collection. Even if their flavors take a little trip beyond Greece.
How long should I marinate the shrimp?
Shrimp don’t need long to marinate; about 15 to 30 minutes is plenty. Because they’re delicate, especially since the marinade includes citrus, letting them sit too long can start to change their texture. A short marinade gives you plenty of flavor without making the shrimp mushy.
What kind of tortillas are best?
The best tortillas are ultimately the ones you enjoy most. Corn tortillas offer a more traditional flavor and slight chew, while flour tortillas are softer and a bit more pliable, making them easier to fold and hold. Choose based on your texture preference (or dietary needs) and warm them before serving for the best flavor and flexibility.
Presentation is Everything, Except When It’s Not.
If you’re serving these casually or just making dinner for the family, chopping the shrimp into bite-sized pieces before adding them to the tortillas can make the tacos much easier to eat. The shrimp distribute more evenly, you get a little of everything in each bite, and nothing slips out the side. You may lose that polished, restaurant-style look, but you gain practicality (and fewer messy bites).
Easy Shrimp Tacos with Avocado Mango Salsa
Ingredients
For the Shrimp
- 1 lb U15 shrimp peeled, deveined, and tails removed
- 1 tbsp olive oil
- 1 tbsp lime juice
- 2 cloves garlic minced
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 2 tbsp butter or oil (for cooking)
For the Cabbage Slaw
- 8 oz red cabbage shredded
- ½ fresh jalapeno (optional) seeded and diced
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp sea salt
- ¼ tsp black pepper
- ½ tsp paprika
For the Avocado Salsa
- 1 large avocado cut into small cubes
- ½ mango cut into small cubes
- 1 tbsp olive oil
- 1 tbsp lime juice
- ½ tbsp fresh cilantro finely chopped
- ½ tsp sea salt
- ¼ tsp black pepper
To Assemble
- 6 street taco style tortillas
Instructions
- Marinate the Shrimp. Place the shrimp in a large bowl and add the olive oil, lime juice, garlic salt, pepper, and paprika. Set aside while you make the slaw and salsa.1 lb U15 shrimp, 1 tbsp olive oil, 1 tbsp lime juice, ½ tsp sea salt, ¼ tsp black pepper, ¼ tsp paprika, 2 cloves garlic
- Make the Cabbage Slaw. In a bowl, combine the cabbage, diced jalapeno, olive oil, lime juice, salt, pepper, and paprika. Toss to evenly coat the cabbage. Set aside until you're ready to assemble the tacos.8 oz red cabbage, ½ fresh jalapeno (optional), 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp sea salt, ¼ tsp black pepper, ½ tsp paprika
- Make the Mango Avocado Salsa. In a small bowl, combine all of the salsa ingredients. Mix well to combine. Set aside until you're ready to assemble the tacos.1 large avocado, ½ mango, 1 tbsp olive oil, 1 tbsp lime juice, ½ tbsp fresh cilantro, ½ tsp sea salt, ¼ tsp black pepper
- Cook the Shrimp. Preheat a cast iron skillet over medium high heat for 2-3 minutes. Add the butter or oil and sear the shrimp on one side for 2 minutes. Flip the shrimp and cook for an additional 2 minutes. Remove from the pan and set aside.2 tbsp butter or oil (for cooking)
- Warm the tortillas (optional). Place the tortillas in a skillet on medium-low heat for 15-30 seconds per side or in the microwave covered with a damp paper towel.6 street taco style tortillas
- Assemble the Tacos. Place threee warmed tortillas in a taco holder or on a plate. In each tortilla, place a layer of the cabbage slaw in the bottom, followed by 2-3 pieces of shrimp, and topped with the avocado mango salsa. Repeat with the other three tortillas.
