Shrimp Tacos with Mango Salsa and Avocado Crema
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! 😊
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
*serving recommendation: 2 tacos with 4-5 shrimp, ~½ cup mango salsa, 1½ tablespoon avocado crema per taco. Nutrition info calculated using Siete almond flour tortillas (190 calories per 2 tortillas). Feel free to use different tortillas and adjust based on their nutrition.
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.
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 2tacosCalories: 320kcalCarbohydrates: 30gProtein: 28gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 590mgFiber: 6gSugar: 13g
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