Make taco night a hit with these flavorful Shrimp Tacos with Avocado Crema Slaw and Mango Pico! Plump and flavorful shrimp with a creamy slaw and sweet mango pico. Throw everything in a tortilla and top with all the fillings your heart desires. A mouthwatering and nutritious crowd-pleasing meal!

As a dietitian, I'll take any opportunity to make a meal based around a nutrient-rich protein like shrimp and add tons of flavor and nutrition through accompaniments made from fresh fruits, vegetables, and herbs. The avocado lime crema slaw and mango salsa do the trick here.
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! 😊
For a delicious side dish, serve these tacos with Chipotle Copycat Cilantro Lime Rice!
was inspired by my Air Fryer Salmon Bites and pairs well with Elote Pasta Salad and Date Snickers for dessert.
Jump to:
- Why You'll Love This Recipe
- Video of How to Make Shrimp Tacos
- Key Ingredients for Shrimp Tacos and Substitutions
- How to Make Shrimp Tacos with Avocado Crema
- Variations
- Equipment
- Meal Prep and Storage
- Registered Dietitian Tip
- FAQ
- More Nourishing Dietitian Recipes
- Perfect for Pairing
- Looking for Nutrition Education from a Dietitian?
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Simple ingredients - The spice blend for the shrimp in this recipe is simple and uses spices you likely already have in your pantry. The rest of the ingredients are fresh items you can find at most grocery stores.
- Quick - Whip these shrimp tacos up last minute! Cooking shrimp only takes a few minutes and you can make the avocado slaw and mango pico the morning you'll serve these or while the shrimp marinades for 10 minutes.
- Nutrition - These shrimp tacos contain protein, iodine, and phosphorus from the shrimp, heart-healthy fats and Vitamin E that support brain health. They also contain dietary fiber for gut health from the avocado and cabbage, and plenty of other nutrients including vitamin A, vitamin C, and potassium from the mango pico.
- Easy - Don't let cooking shrimp or making your own slaw feel scary! It's easier than you probably think. 😊
Video of How to Make Shrimp Tacos
Here's a video of how to make Shrimp Tacos that I hope is helpful! Don't forget to check out the recipe card below for the full recipe.
Key Ingredients for Shrimp Tacos and Substitutions
*These Shrimp Tacos with Avocado Crema are made with fresh ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
For the Shrimp
- Shrimp - you can use fresh or frozen shrimp. I use fresh shrimp and do large or jumbo. You can use medium too.
- Extra Virgin Olive Oil - as a base for the marinade. Olive oil also adds heart-healthy fats that also support brain health and hormone health.
- Lime Juice - I suggest using fresh lime for this recipe, but if bottled lime juice is what you have accessible, that works too! Lemon juice can be used as a substitution.
- Honey - to add a bit of sweetness. Honey is also an antimicrobial and using local honey helps with seasonal allergies.
- Seasonings - a blend of smoked paprika, garlic powder, ground cumin, and chili powder pack lots of flavor and extra antioxidants!
- Kosher Salt and Black Pepper - a pinch of salt and pepepr to tie the seasoning flavors together.
For the Avocado Crema Slaw
- Avocado - ripe avocado makes a creamy base that's also high in healthy Omega-3 fatty acids. Using avocado helps cut down on the amount of heavy cream used.
- Plain Greek Yogurt - traditional crema uses heavy cream. To take the saturated fats down a notch, I use nonfat greek yogurt. You can use whole fat or reduced fat. Be sure to use plain yogurt and not sweetened or flavored yogurt for this recipe.
- Cilantro - fresh cilantro (also known as Chinese parsley) adds zest and amps up the citrusy vibes. If you're one of those people for whom cilantro tastes like soap, just take it out or replace it with parsley.
- Lime Juice - use fresh lime juice if possible.
- Garlic - you’ll be using raw fresh garlic cloves so a little bit adds lots of flavor. You can also substitute using ⅓ teaspoon garlic powder.
- Salt - to tie the flavors of the avocado crema together
- Optional: Avocado Oil or water - to thin it out if desired.
- Green Cabbage - if you prefer purple cabbage slaw, you can substitute with purple cabbage or a combination of green and purple. For a shortcut, grab a bag of shredded cabbage. I like to shred my own using a sharp kitchen knife, kitchen mandolin, or a vegetable chopper. Thinly shred the cabbage to make more surface area and ensure it gets coated in all the avocado lime crema goodness.
For Mango Pico de Gallo
- Mango - you can use fresh or frozen mango for this mango pico de gallo. I have made it both ways. If using frozen mango chunks, let it thaw out for a few minutes first.
- Red Bell Pepper - to add crunch, color, flavor, and vitamin C! You can use any color bell peppers you prefer. I use red because it's the sweetest.
- Tomato - I use Roma tomatoes for this mango pico but you can use any variety of tomato you prefer. Roma tomatoes tend to have more "meat" meaning they have a bit less juice and seeds so they hold together better in salsa fresca recipes.
- Jalapeno - you'll use a whole jalapeno for this mango pico. If you like things on the mild side of spice, be sure to remove the seeds from your jalapeno. If you like medium heat, leave more of the seeds in. And don't forget to wash your hands after handling a jalapeno!
- Fresh Cilantro - for added fresh flavor.
- Lime Juice - you can substitute with lemon juice.
- Garlic Powder - I prefer using garlic powder instead of fresh garlic here.
- Salt - to tie the flavors together.
For Assembling Your Taco
- 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 or chickpea flour tortillas that are gluten-free.
- Toppings of choice - the slightly spicy 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 these Spicy Shrimp Tacos with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1 - Prep shrimp: If using frozen shrimp, thaw first. Clean and devein your raw shrimp. If needed, you can learn how to do so here. It's not as intimidating as you might think! Pat shrimp dry with a paper towel.
Step 2 - 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. While the shrimp is marinating, make your avocado lime crema and mango pico.
Step 3 - For avocado lime crema slaw: Juice your lime and roughly chop your avocado and garlic. Add all the ingredients including lime juice, avocado, greek yogurt, cilantro, garlic, and salt to a high speed blender or food processor.
Step 4 - Pour a little more than half the sauce over your shredded cabbage and save the rest to pour on top of the assembled tacos at the end.
Step 5 - For Mango Pico de Gallo: finely chop your ingredients and combine everything in a small bowl and give it a toss.
Step 6 - 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 6 - 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 avo lime crema sauce on top. Top with whatever else you want and enjoy!
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!
Variations
The great thing about taco recipes is you can customize to your taste! Below are some ideas but feel free to get creative.
- 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 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 the Homemade Avocado Lime Crema recipe, you'll need a blender or food processor. I have a Ninja blender and love it.
Meal Prep and Storage
How to Meal Prep Shrimp Tacos
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. 😊
How to Store Shrimp Tacos, Avocado Crema Slaw, and Mango Pico de Gallo
Refrigerator - 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 3 days, and the mango pico can be stored in the fridge for up to 5 days and will absorb more flavor over time.
Registered 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 green cabbage in the slaw! The best way to stick with eating healthfully is to make it taste great. ☺️
FAQ
While healthy means something different to everyone, these shrimp tacos are a nourishing 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 raw jumbo shrimp for this recipe, but large or extra jumbo work, too. The larger the shrimp, the longer it will take to cook so just keep that in mind and adjust the cook time accordingly.
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! Be sure to thaw it before cooking. Here's a guide for how to thaw frozen shrimp.
As long as you use a gluten-free tortilla, these Shrimp Tacos with Avocado Crema and Mango Pico are gluten-free. I use almond flour tortillas from Siete brand.
More Nourishing Dietitian Recipes
Looking for other recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Shrimp Tacos:
Looking for Nutrition Education from a Dietitian?
Here are some of my educational posts you may enjoy:
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....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian.
📖 Recipe
Shrimp Tacos with Avocado Crema Slaw and Mango Pico
Equipment
- 1 blender or food processor
Ingredients
For Shrimp
- 1 lb large or jumbo shrimp (fresh or frozen)
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of (about 1 Tbsp)
- ½ tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt (more to taste)
- ⅛ teaspoon black pepper (more to taste)
For Avocado Crema Slaw
- 1 large or jumbo avocado (or 2 medium avocados)
- ½ cup nonfat Greek yogurt (or yogurt of choice)
- ½ cup fresh cilantro
- ¼ cup fresh lime juice (about 2 limes)
- 1 clove garlic (or ⅓ teaspoon garlic powder)
- ½ teaspoon salt (more to taste)
- 3-4 cups shredded cabbage (I use green cabbage but you can use purple cabbage or a mix)
For Mango Pico de Gallo
- 1 mango (about 1 cup chopped)
- 1 red bell pepper
- 2 roma tomatoes (or 10 cherry tomatoes)
- ¼ red onion (about ¼ cup, more to taste)
- 1 jalapeno pepper
- ½ cup cilantro, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt (more to taste)
For Assembling Tacos
- tortillas (I use corn tortillas or Siete almond flour tortillas.)
- toppings of choice (cheese, fresh cilantro or wedge of lime work great)
Instructions
- Prep Shrimp: If using frozen shrimp, thaw first. Clean and devein your shrimp. If needed, you can learn how to do so here. Pat shrimp dry with a paper towel.
- 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. While the shrimp is marinating, make your avocado lime crema and mango pico.
- For Avocado Lime Crema Slaw: Juice your lime and roughly chop your avocado and garlic. Add all the ingredients including lime juice, avocado, greek yogurt, cilantro, garlic, and salt to a high speed blender or food processor. (Full recipe here)
- Pour a little more than half the sauce over your shredded cabbage and save the rest to pour on top of the assembled tacos at the end.
- Mango Pico de Gallo: Finely chop your ingredients for mango pico and combine everything in a small bowl and give it a toss. (Full recipe here)
- Cook Shrimp: 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.
- Assemble Tacos: 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 avo lime crema sauce on top. Top with whatever else you want and enjoy!
- 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 3 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