These Shrimp Tacos with Mango Salsa are great for taco night and a quick weeknight dinner with the best flavor! The pairing of sweet mango and juicy shrimp works really well, and the avocado crema ties the tropical flavors together. Nutritionally, you're getting lean protein, heart healthy fats, fiber, and tons of nutrients including antioxidants, vitamin C, and iodine. I hope you enjoy them as much as I do! 😊
As a dietitian, I always get asked for easy recipes and how to make balanced meals. And these healthy shrimp tacos with fresh mango salsa are just that! If you haven't ever tried seafood tacos, this is a great one to start with!
I know some of you like to do prep work in advance to make dinnertime even faster. If that's you, go ahead and make the mango salsa in advance. Then you'll only need about 20 minutes at dinnertime to make the avocado crema while the shrimp marinades, cook the shrimp (it only takes ~5 minutes to cook) and put the whole meal together.
If you like this recipe, you might enjoy my Shrimp Tacos with Avocado Crema Slaw & Mango Pico, Hot Honey Shrimp Tacos, Air Fryer Hot Honey Shrimp, Chicken Tacos in the Slow Cooker, or Salmon Bowls with Mango Cucumber Salsa.
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Key Ingredient Notes and Substitutions
These Shrimp Tacos with Mango Salsa are made with fresh ingredients. Below are some ingredient notes. Check the recipe card at the bottom for measurements.
Chili Lime Shrimp Ingredients
- Shrimp - the first question will come up while you're making your grocery list or standing in the seafood aisle. Fresh or frozen shrimp? What size shrimp? Do I buy it with the shell-on? Do I get the one that's already been de-veined? I can't tell you what to do but I CAN tell you what I do. I typically opt for frozen shrimp (you can learn more about why in the FAQs section if you want). I use large shrimp and make it easy and get the bag of shrimp that has already been shelled and deveined. In general, can use either fresh or frozen, large or extra-large, and you can choose the one that hasn't been shelled or deveined and do that part at home.
- Extra-Virgin Olive Oil - I like to use a little extra-virgin olive oil in the marinade to add healthy fats and help the seasonings stick to the shrimp. It also helps get a good sear on the shrimp that adds flavor.
- Lime Juice - I suggest using fresh lime for this recipe, but if bottled lime juice is what you have accessible, that works too! Shrimp contains iron, and the vitamin C from the lime juice in this recipe actually helps your body absorb it more efficiently.
- Honey - to add a bit of sweetness. Pure maple syrup works as a substitute.
- Seasonings - a blend of chili powder, smoked paprika, garlic powder, ground cumin, and black pepper pack lots of flavor and extra antioxidants.
- Kosher Salt - a pinch of salt to tie everything together
Mango Salsa Ingredients
- Mango - ripe mango adds color and sweetness. Fresh mango is best for this recipe, but if it's not in season you can totally use frozen mango instead. I have made it both ways. If using frozen mango, I like to get a bag of diced mango, let it thaw out for a few minutes, and then cut it into smaller pieces.
- Bell Pepper - to add crunch, color, flavor, and vitamin C. You can use any color of bell peppers. I use red bell pepper because it's my favorite and the color blends in nicely with the tomatoes.
- Tomato - the best tomatoes for fresh pico de gallo recipes are Roma tomatoes. They have more meat (meaning they have a lower water content and less juice and seeds) so they hold together better. Campari tomatoes, heirloom tomatoes, cherry tomatoes, or grape tomatoes work too. No matter what type of tomato you use, I highly suggest deseeding the tomato for the best pico. I've made the mistake of not taking the extra 1-2 minutes to do so. It still has great flavor, but it's more watery rather than fresh and chunky like a pico should be.
- Jalapeño Pepper - to add spice. If you like things on the mild side, remove the seeds from jalapeño peppers. If you like more spice, leave in more of the seeds.
- Red Onion - pico de gallo typically uses white onion, but I like using sweeter red onion. Either will work! If you want to cut some of the harsh onion flavor, soak it for 5-10 minutes in cold water before adding it to the pico.
- Fresh Cilantro - classic pico ingredient for added fresh flavor.
- Lime Juice - zest and juice from fresh limes brightens this salsa fresca. You can substitute the squeeze of lime with lemon juice if you prefer.
- Garlic Powder - I like to add garlic powder for more flavor.
- Kosher Salt - a little bit of salt ties the flavors together.
Optional: Avocado Crema Ingredients
- Avocado - this is one of the main ingredients so be sure to use a perfectly ripe avocado for best results. Even though you'll be blending the avocado, I do suggest giving it a rough chop to make the blending process go faster. Avocado adds healthy fats, fiber, and potassium.
- Greek Yogurt - traditional crema uses mayo. To lighten it up and add extra protein, I use a little mayo and mostly plain Greek yogurt for the dressing for the creamy texture. If you don't like the flavor of plain Greek yogurt, feel free to substitute it with sour cream or cottage cheese. I use non-fat yogurt because it's what I normally have in my kitchen and the avocado will provide healthy fats and creaminess, but a full fat Greek yogurt works too.
- Mayonnaise - a small amount of mayonnaise goes a long way so you don't need much! I like to use a mayo made with avocado oil or extra-virgin olive oil for a lighter option with better quality fats but regular mayo works too. It's totally up to your preference.
- Limes - fresh lime juice adds brightness and a tangy flavor. It also acts as a natural preservative which slows the oxidation process that makes avocados brown. You can replace it with lemon juice if you want.
- Fresh Cilantro - cilantro adds tons of flavor and antioxidants. It also contributes to the gorgeous bright green color. If you hate cilantro, you can leave it out.
- Garlic Powder - since garlic cloves can vary so much in size, I suggest using garlic powder for this recipe. That said, you can totally use fresh garlic if you want. I would start with one small clove and add more to taste.
- Kosher Salt - a pinch of salt is necessary to liven up the flavors and balance out the tang from the lime and yogurt.
- Ground Cumin - cumin adds so much flavor and it's totally worth one more ingredient but if you don't have any, no worries, you can leave it out.
- Water - you'll need a little water to thin out the dressing.
For Assembling Your Tacos
- Warm Tortillas - shrimp tacos are traditionally served on warm corn tortillas which are naturally gluten-free. But you can use flour tortillas or whatever your favorite is! I use Siete brand almond flour tortillas that are gluten-free or a corn/flour mixture.
- Toppings of choice - the creamy avocado lime crema and sweet mango salsa already add so much flavor to these shrimp tacos! But if you want even more, add sour cream, green cabbage or red cabbage, green onions, red onion, feta cheese, black beans, or fresh cilantro. Serve with extra lime wedges.
How to Make Shrimp Tacos with Mango Salsa
Below are the instructions for how to make this recipe with photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1 - Make the Mango Salsa: chop your ingredients and combine everything in a bowl and give it a toss. Set aside.
- Step 2 - (Optional) Make the Avocado Crema - cut the avocado in half, remove the pit, and peel it. To make the blending process easier, give the avocado a rough chop. Add all the dressing ingredients except the water to a high-speed blender or food processor. Blend until smooth. Add a tablespoon of water at a time until it reaches a thick but pourable consistency. I usually do about 2 tablespoon of water.
- Step 3 - Make chili lime shrimp: If using frozen shrimp, thaw first. If needed, devein your shrimp. You can learn how to do so here. I usually buy my shrimp deveined for ease, but deveining it is not as intimidating as you might think! Pat shrimp dry with paper towels.
- Step 4 - In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and seasonings until each shrimp is coated. Let it marinate for about 10 minutes.
Step 5 - Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Cook 2-3 minutes each side or until cooked through. You can tell when the shrimp is done when it turns opaque.
Step 6 - Now all that's left to do is assemble your tacos. To your tortilla, add your avocado lime crema, cooked shrimp, and mango salsa.
Hint: when using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinate more than 10-15 minutes because it will start to break down the protein in the shrimp.
Alternative Cooking Methods for the Shrimp
- Air Fryer: cook in an air fryer at 400℉ (200°C) for 6-8 minutes, shaking halfway through.
- Grill: put the shrimp on skewers or use a grill basket so it doesn't fall through the grates of the grill. Cook at 400℉ (200°C) for 2-3 minutes each side.
- Oven: you can even cook the shrimp in an oven. To do so, put it in a single layer on a baking sheet and cook at 400℉ (200°C) for 8-10 minutes.
Dietitian Tip
Add tons of flavor to dishes like shrimp tacos by using fresh fruits and veggies that are in season like the ones in the zesty mango salsa served with these tacos.
Video of How to Make Shrimp Tacos with Mango Salsa
Below is a video showing how to make this recipe that I hope is helpful!
Variations for Shrimp Tacos with Mango Salsa
The great thing about taco recipes is you can customize to your taste! Below are some ideas but feel free to get creative.
- With Coleslaw - if you want a slightly upgraded variation, serve with avocado coleslaw or purple carrot slaw.
- Mango Avocado Salsa - if you want to save time, skip the avocado crema and add the avocado to the mango pico instead. Serve with your favorite taco sauce! A cilantro lime yogurt would be my suggestion.
- Chipotle Shrimp Tacos - give these an even more smoky flavor by using chipotle chili powder in the shrimp marinade.
- Spicy Shrimp Tacos - if you like a hotter spice level, add red pepper flakes or cayenne pepper to the shrimp marinade and leave in more jalapeno seeds in the mango pico for a spicy kick. Or make these Hot Honey Shrimp Tacos
- Kid friendly - this is a perfect recipe for the whole family. If serving to kiddos, you might want to remove the seeds from the jalapeno for the tangy mango salsa or cut it out altogether to cut back on spice.
Equipment
To make this recipe you'll need a nonstick skillet, cast-iron skillet, stainless steel pan, air fryer, grill, or oven. I usually do it in either a nonstick skillet or cast-iron pan and have both from Caraway. I also love my Lodge cast iron pan. You'll need either a food processor or a high-speed blender for the avocado crema. I use either my Beast Blender, Ninja Blender, or KitchenAid Food Processor.
Storage for Shrimp Tacos with Mango Salsa
- For Shrimp - store leftover shrimp in an airtight container in the refrigerator for up to 3-4 days.
- For Mango Pico de Gallo - store leftover mango pico in an airtight container in the refrigerator for up to 3-4 days.
- For Avocado Crema - store leftover crema in an airtight container in the fridge for up to 2-3 days.
- Tip for storage for avocado crema - I don't suggest making it any longer than 1 day in advance since avocados will brown. Add a little lime juice and a thin layer of plastic wrap on top before adding the lid to your storage container. This will help prevent it from browning as quickly.
Expert Tips
- Be sure to pat your shrimp dry before marinating it. This helps it to get a good sear!
- Spread the shrimp in a single layer so it cooks evenly. You may need to cook it in 2 batches.
- Chop the vegetables into relatively even sized pieces for the salsa so you get the flavor of everything in each bite.
- Scoop out most of the seeds from the tomato. This will make it taste better and stay fresh longer.
- Let the mango salsa rest for around 15 minutes in the fridge before serving it.
- Add 1 tablespoon of water at a time to thin out the avocado crema to your desired consistency. It should be thick but pourable.
- Give the crema a taste and add more salt as needed. This will help balance out the acidity of the lime and tang of the Greek yogurt.
FAQ
While healthy means something different to everyone, these shrimp tacos are a nutrient-rich option. They contain protein, dietary fiber for a healthy gut, heart-healthy fats that also support brain health. This recipe also contains several vitamins and nutrients including iodine, vitamins E, C and A, and potassium.
I use large shrimp (31/40). Extra-large (26/30) will work too. Shrimp is labeled by size and also with a number. The number indicates how many shrimp are in one pound. It feels a little counterintuitive because the larger the number on the bag, the smaller the shrimp.
Absolutely! You can use a store-bought dressing instead of the avocado crema. Guacamole would work great as a substitute.
You can and I often do! Be sure to thaw it before cooking.
When it comes to how to thaw frozen shrimp, there are a few different options. Be sure to pat it dry after thawing no matter what method you use!
-My top pick: place the shrimp in a plastic bag and seal it. Then submerge it in a bowl of cold water for 15-20 minutes.
-My next pick: if you are planning ahead, you can thaw the shrimp overnight in the refrigerator.
-More options: some people say to thaw it under cold running water in a colander which does work.
-What I don't recommend: from a food-safety perspective and also to maintain the integrity of the shrimp so that it thaws evenly, I don't recommend running it under warm water or hot water, thawing it in the microwave, or thawing it on the countertop (please just don't).
This is a question that comes up a lot because people tend to have the idea that fresh raw shrimp is always best. But frozen shrimp is often just as fresh or fresher than what you see on ice at the seafood counter, which has typically already been thawed from frozen. With the way that food storage and technology has evolved, shrimp is often frozen very shortly after being caught. In other words, frozen shrimp can actually be more "fresh" than what is marketed as "fresh shrimp". Nutritionally, there isn't a difference. Both are high protein, low fat, low carb options so choose what is most convenient and economical for you. By the way, most of the shrimp sold in the United States is imported, but some of the best shrimp in the world comes from the Gulf coast.
Shrimp cook in a short time relative to many other proteins so be sure to keep an eye on it and don't overcook it. They're done when they're pink & opaque and curling up into a "C" shape.
Related
Looking for other dietitian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Shrimp Tacos with Mango Salsa:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Shrimp Tacos with Mango Salsa and Avocado Crema
Ingredients
Mango Salsa Ingredients
- 1 mango, diced (about 1 cup)
- 1 red bell pepper
- 2 roma tomatoes
- ¼ red onion, chopped (about ½ cup)
- 1 jalapeno
- ½ cup cilantro
- 2 limes, zest of one and juice of both (about ¼ cup juice and 1 teaspoon zest)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
Chili Lime Shrimp Ingredients
- 1 lb shrimp (I use large sized shrimp)
- 1 tablespoon extra virgin olive oil
- 1 lime, juiced (about 2 tablespoon lime juice)
- ½ tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
Avocado Crema Ingredients (optional)
- 1 medium avocado
- ¼ cup plain Greek yogurt
- ½ tablespoon mayonnaise (I use mayo made with extra virgin olive oil)
- 2 tablespoon fresh cilantro
- ½ lime, juiced (about 1 tablespoon lime juice)
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- 1-4 tablespoon water (as needed to thin it out)
For Assembling
- tortillas (nutrition calculated using Siete almond flour tortillas)
- fresh lime wedges, cilantro, cotija cheese (optional)
Instructions
- Make the Mango Salsa - chop your ingredients and combine everything in a bowl and give it a toss. Set aside.
- Make the Avocado Crema (optional)- cut the avocado in half, remove the pit, and peel it. To make the blending process easier, give the avocado a rough chop. Add all the dressing ingredients except the water to a high-speed blender or food processor. Blend until smooth. Add a tablespoon of water at a time until it reaches a thick but pourable consistency. I usually do about 2 tablespoon of water.
- Prep Chili Lime Shrimp - If using frozen shrimp, thaw first. If needed, devein your shrimp. I usually buy my shrimp deveined for ease. Pat shrimp dry with paper towels.
- In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and seasonings until each shrimp is coated. Let it marinate for about 10 minutes.
- Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Cook 2-3 minutes each side or until cooked through. You can tell when the shrimp is done when it turns opaque.
- Now all that's left to do is assemble your tacos. To your tortilla, add the avocado lime crema, cooked shrimp, and mango salsa.
- Hint: when using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinate more than 10-15 minutes because it will start to break down the protein in the shrimp.
Video
Notes
- Air Fryer: cook in an air fryer at 400℉ (200°C) for 6-8 minutes, shaking halfway through.
- Grill: put the shrimp on skewers or use a grill basket so it doesn't fall through the grates of the grill. Cook at 400℉ (200°C) for 2-3 minutes each side.
- Oven: you can even cook the shrimp in an oven. To do so, put it in a single layer on a baking sheet and cook at 400℉ (200°C) for 8-10 minutes.
- Be sure to pat your shrimp dry before marinating it. This helps it to get a good sear!
- Spread the shrimp in a single layer so it cooks evenly. You may need to cook it in 2 batches.
- Chop the vegetables into relatively even sized pieces for the salsa so you get the flavor of everything in each bite.
- Scoop out most of the seeds from the tomato. This will make it taste better and stay fresh longer.
- Let the mango salsa rest for around 15 minutes in the fridge before serving it.
- Add 1 tablespoon of water at a time to thin out the avocado crema to your desired consistency. It should be thick but pourable.
- Give the crema a taste and add more salt as needed. This will help balance out the acidity of the lime and tang of the Greek yogurt.
- For Shrimp - store leftover shrimp in an airtight container in the refrigerator for up to 3-4 days.
- For Mango Pico de Gallo - store leftover mango pico in an airtight container in the refrigerator for up to 3-4 days.
- For Avocado Crema - store leftover crema in an airtight container in the fridge for up to 2-3 days.
- Tip for storage for avocado crema - I don't suggest making it any longer than 1 day in advance since avocados will brown. Add a little lime juice and a thin layer of plastic wrap on top before adding the lid to your storage container. This will help prevent it from browning as quickly.
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