Shrimp Tacos with Avocado Crema Slaw and Mango Pico
Make taco night a hit with these flavorful Shrimp Tacos with Mango Pico and Avocado Crema Slaw! A mouthwatering nutritious crowd-pleasing meal. Plump and flavorful shrimp gets balanced out with a creamy slaw and sweet mango pico. Throw everything in a tortilla and top with all the fillings your heart desires.
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 and Storage
- 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.
Tried this recipe?Let us know how it was!