Mango Avocado Shrimp Tacos

Servings: 4
Prep: 15 minutes
Cook: 5–7 minutes
Total: about 20–25 minutes

Ingredients

For the shrimp

• 1 lb (450 g) peeled, deveined shrimp
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp chili powder
• ¼ tsp black pepper
• ½ tsp salt
• Juice of ½ lime

For the mango-avocado salsa

• 1 ripe mango, diced
• 1 ripe avocado, diced
• ¼ red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 small jalapeño, finely chopped — optional
• Juice of 1 lime
• Pinch of salt

For serving

• 8 small corn or flour tortillas
• Extra lime wedges
• Fresh cilantro

Method

1. Make the salsa: Combine mango, avocado, red onion, cilantro, jalapeño, lime juice and salt. Gently mix and refrigerate while preparing the shrimp.
2. Season the shrimp: Pat the shrimp dry. Toss with olive oil, paprika, cumin, garlic powder, chili powder, pepper, salt and lime juice.
3. Cook: Heat a skillet over medium-high heat. Cook shrimp for about 2–3 minutes per side, until firm, pearly and opaque. Seafood should reach 145°F (63°C) for food safety.
4. Warm tortillas: Heat tortillas in a dry skillet for about 30 seconds per side.
5. Assemble: Add shrimp to each tortilla, top with mango-avocado salsa, then finish with cilantro and a squeeze of lime.

This mango, avocado, shrimp and lime combination is also used in established shrimp-taco recipes.

 Nut & Allergen Information

• Nuts: No nuts in this recipe.
• Peanuts: None.
• Dairy: None.
• Egg: None.
• Soy: None in the basic recipe.
• Gluten: Use corn tortillas for a naturally gluten-free option; check packaged ingredients if needed.
• Main allergen: Shellfish (shrimp).

Approximate nutrition

Per 2 tacos, depending on tortilla size and exact ingredients:

• Calories: ~300–350 kcal
• Protein: ~25–28 g
• Carbohydrates: ~35–40 g
• Fat: ~10–13 g
• Fiber: ~5–7 g
• Sugar: ~8–10 g
• Sodium: ~500–700 mg

Nutrition is an estimate and can vary by ingredients and portion sizes.