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Shrimp Tacos with Mango Avocado Salsa photo 2

Shrimp Tacos with Mango Avocado Salsa

Juicy shrimp tacos topped with bright mango‑avocado salsa, a fresh twist on classic Mexican street food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and Salsa
  • 1 pound large shrimp, peeled and deveined or substitute with firm white fish
  • 1 cup ripe mango, diced
  • 1 cup ripe avocado, diced
  • 0.5 cup red onion, finely chopped
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon chili powder
  • 8 count small corn tortillas
  • 0.5 teaspoon olive oil
  • 0.5 teaspoon paprika
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper

Equipment

  • 1 Large skillet

Method
 

Preparation
  1. Pat the shrimp dry, then toss with olive oil, paprika, garlic powder, salt, and pepper.
  2. Heat a large skillet over medium‑high heat and sear the shrimp 2‑3 minutes per side until pink and opaque.
  3. In a bowl combine mango, avocado, red onion, cilantro, lime juice, cumin, chili powder, and a pinch of salt; gently fold.
  4. Wrap tortillas in a damp paper towel and microwave 30 seconds, or toast briefly in a dry skillet.
  5. Place a spoonful of shrimp on each tortilla, top with mango‑avocado salsa, and garnish with extra cilantro if desired.

Notes

Store the salsa separately in an airtight container for up to 2 days; keep cooked shrimp refrigerated for 2 days and reheat gently.