If you want shrimp tacos that have it all, these Shrimp Tacos with Chili Lime Shrimp, Avocado Crema, Coleslaw and Mango Pico de Gallo are it! Juicy seasoned shrimp, a fresh mango pico de gallo, and a creamy avocado coleslaw all piled into warm tortillas and topped with avocado crema. Whether you are making them for a casual weeknight dinner or serving them at your next summer gathering, these are the tacos people will talk about long after the last one is gone!
As a dietitian, I'm on a mission to help you get more fresh ingredients on the table, and tacos are an easy opportunity to add tons of flavor with fruits & veggies. For these, the shrimp provides lean protein, avocado provides healthy fats and fiber, and the colorful mango pico and coleslaw add important nutrients like vitamin C, antioxidants, and potassium.
This is one of my favorites to make for taco Tuesday or a Cinco de Mayo celebration. But honestly, I'm good with taco night any day of the week in the summer. I hope this becomes a favorite of yours too! 😊
If you like this recipe, you might enjoy my Hot Honey Shrimp Tacos, Shrimp Tacos with Mango Salsa, 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 Avocado Crema are made with simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom for measurements.
For the Chili Lime Shrimp
- 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
For the Avocado Coleslaw
- Cabbage - raw cabbage is essential to any coleslaw and it's up to you whether you use green or purple cabbage. I personally like to do a mix of the two with mostly green cabbage and a little red cabbage thrown in for contrast. I like to shred my own cabbage using a sharp kitchen knife or kitchen mandolin. For a shortcut, grab a bag of coleslaw mix from the produce section at the grocery store and give it one more run through with your knife. Cabbage provides fiber, vitamin C, and vitamin K. If you want more color, add green onions or red onion too.
- Avocado - this is one of the main ingredients so be sure to use a perfectly ripe avocado for best results. I use a jumbo avocado which is the same in weight as 2 medium avocados so either works. 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 more fiber and potassium.
- Greek Yogurt - traditional coleslaw 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 Mango Pico de Gallo
- Mango - ripe mangos add 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 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.
For Assembling Your Tacos
- Warm Tortillas - shrimp tacos are traditionally served on 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 avocado lime crema slaw and mango pico already add so much flavor to these shrimp tacos! But if you want even more, add sour cream, red onion, feta cheese, black beans, or fresh cilantro.
How to Make Shrimp Tacos with Avocado Crema
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 Pico de Gallo: chop your ingredients and combine everything in a small bowl and give it a toss. Set aside.
Step 2 - 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 the Avocado Coleslaw: finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest to give it one more run through with your knife.
Step 4 - Pour a little more than half the sauce over your shredded cabbage and save the rest to serve with the tacos. Mix to combine.
Step 5 -Prep 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 6 - In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
Step 7 - Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Then cook each side of the for shrimp 2-3 minutes or until cooked through. You can tell when the shrimp is done when it turns opaque.
Step 8 - Now all that's left to do is assemble your tacos. To your tortilla, add your avocado lime crema slaw, shrimp, and mango pico with some of the extra avocado crema on top.
Hint: when using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinade more about about 10-15 minutes because it will start to break down the protein in the shrimp. If you are doing meal prep and marinating in advance, add the lime juice right before you're ready to cook.
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.
Video of How to Make Shrimp Tacos
Here's a video showing how to make this recipe that I hope is helpful.
Variations for Shrimp Tacos with Avocado Crema
The great thing about taco recipes is you can customize to your taste! Below are some ideas but feel free to get creative.
- Change up the Slaw - if you want a different option for the slaw, try a coleslaw with Greek yogurt dressing or purple cabbage and carrot coleslaw.
- With Black Bean Pico - if you don't like the idea of a sweet pico de gallo, you can use a black bean pico or regular salsa instead!
- Cajun Shrimp Tacos - give these a spicy cajun flare by adding cajun spices. Cajun seasoning usually includes cayenne pepper and dried thyme so add those in if you want!
- Spicy - add red pepper flakes and leave in more jalapeno seeds in the mango pico for extra zip.
- 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 or cut it out altogether to cut back on spice.
Equipment
To make this recipe you'll need either a food processor or a high-speed blender for the dressing. I use either my Beast Blender, Ninja Blender, or KitchenAid Food Processor.
Storage for Shrimp Tacos
- 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 Coleslaw and Avocado Crema - store leftover slaw and crema in an airtight container in the fridge for up to 2-3 days. Add an extra squeeze of lime on top before storing to make it last longer.
- Tip for storage for avocado coleslaw and crema - I don't suggest making the dressing any longer than 1 day in advance since avocados will brown. If you are making the coleslaw up to 1 day in advance, make the dressing and wait to add it right before serving. Store the dressing in an airtight container in the fridge. 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.
Dietitian Tip
Add tons of flavor to dishes like shrimp tacos by using fresh fruits and veggies that are in season like the mango and red bell peppers in this pico and the cabbage in the slaw!
FAQs
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 get a shredded bag of coleslaw at the store to cut back on the amount of chopping. And grab shrimp that is already peeled and deveined.
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 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:
Shrimp Taco Components
Here are the components of these shrimp tacos if you want to learn more about them:
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 Avocado Crema
Equipment
- 1 blender (or food processor)
Ingredients
For Mango Pico de Gallo
- 1 mango (about 1 cup diced)
- 1 red bell pepper
- 2 roma tomatoes
- ¼ red onion (about ½ cup, more to taste)
- 1 jalapeno pepper
- ½ cup cilantro, finely chopped
- 2 limes, juice of both and zest of 1 (about ¼ cup juice and 1 teaspoon zest)
- ½ teaspoon garlic powder (more to taste)
- ½ teaspoon kosher salt (more to taste)
For Avocado Crema and Slaw
- 3 cups shredded cabbage (green or purple or a mix, I do 2 cups green + 1 cup purple)
- 1 jumbo avocado (or 2 medium avocados)
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise (I use mayo made with extra-virgin olive oil)
- ¼ cup fresh cilantro
- 1 lime, juiced (about 2 Tbsp)
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- 2-4 tablespoon water (add 1 tablespoon at a time as needed to thin it out, I usually add 2 Tbsp)
For Shrimp
- 1 lb shrimp (I use large sized shrimp)
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of (about 2 Tbsp)
- ½ tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ⅕ teaspoon black pepper
For Assembling Tacos
- tortillas
- toppings of choice (fresh cilantro or wedge of lime work great)
Instructions
- Make the Mango Pico de Gallo: chop your ingredients and combine everything in a small bowl and give it a toss. Set aside.
- 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.
- Make the Avocado Coleslaw: finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest to give it one more run through with your knife. Pour a little more than half the sauce over your shredded cabbage and save the rest to serve with the tacos. Mix to combine.
- Prep shrimp: If using frozen shrimp, thaw first. If needed, devein your shrimp. 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.
- In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and spice mixture 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. Then cook each side of the for shrimp 2-3 minutes 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 your avocado lime crema slaw, shrimp, and mango pico with some of the extra avocado crema on top.
- Hint: when using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinade more about about 10-15 minutes because it will start to break down the protein in the shrimp. If you are doing meal prep and marinating in advance, add the lime juice right before you're ready to cook!
Video
Notes
- Meal Prep - Prep the Mango Pico and Avocado Lime Crema Slaw ahead of time so all that's left to do when it comes time to eat is to make the shrimp! Remember to set some of the crema aside to add to the top your tacos. Save time by using a bag of shredded cabbage and grab shrimp that is already peeled and deveined.
- Storage - store shrimp taco leftovers in an airtight container in the refrigerator for up to 3-4 days. The avocado lime crema sauce and slaw will stay good for up to 2 days, and the mango pico can be stored in the fridge for up to 5 days and will absorb more flavor over time.
Lauren
New favorite dinner recipe for this summer. I had never made shrimp tacos and these turned out soooo good! 👍🏼
Mallory
Hi Lauren,
Thank you for taking time to leave a review, it means so much to me to know that you loved the shrimp tacos! 😊 Please let me know if there are any recipes/recipe ideas you want me to share, I love getting ideas from my readers!
-Mallory
Casey Arehart-Causey
What are the macros for this?
Mallory
Hi Casey,
Thanks for reaching out! I don't have the macros for this recipe since it depends on the tortillas you use. If you let me know which tortillas you have I can work on calculating it for you! 😊 -Mallory