Shrimp Tacos with Avocado and Mango Salsa Recipe

Shrimp Tacos with Avocado and Mango Salsa Recipe
Staff Writer
Shrimp Tacos with Avocado and Mango

Yasmin Fahr

Shrimp Tacos with Avocado and Mango

Spicy, sweet, and creamy, these tacos with mango salsa are great for a quick dinner or for an outdoor get together when it's warm outside (plus it pairs well with margaritas). While I sliced some avocado on top of these tacos, you can also add a scoop of homemade guacamole to make the dish even more filling (and delicious). 

The recipe can also be easily doubled or tripled to feed a group since it's incredibly easy to make and works perfectly for large-format meals. 

Click here to see Shrimp Recipes for Any Day of the Week

Click here to see 8 Quick & Easy Tacos Recipes.

Click here to see A Healthy Super Bowl Menu.


  • ½ ripe mango (use the rest for mango margaritas or something delicious), diced
  • ½ scallion, light green and green parts only
  • ½ jalapeño, diced
  • Juice of ½ lime
  • 3 sprigs cilantro, chopped
  • Salt and fresh black pepper
  • 12 peeled and deveined shrimp
  • 2 or 3 pinches of cayenne
  • 1 ½ tablespoons olive oil
  • 4 corn or flour tortillas
  • ½ ripe avocado, sliced thinly, for garnish


In a bowl, combine the mango, scallion, jalapeño, lime juice, cilantro, and season with salt and pepper to taste. Combine together, re-seasoning as needed. Set aside to let the flavors soak together while you prepare the shrimp. 

In a bowl, combine the shrimp with the salt, pepper, cayenne, and olive oil. Toss together. Heat a large pan over high heat, when hot, turn down to medium-high heat and add the shrimp. Cook for about 2-3 minutes per side until no longer transluscent (but make sure not to over cook or they will become rubbery). 

Meanwhile, warm the tortillas in a pan, toaster, or oven until they are hot and soft (not crispy). On serving plates, place 3 shrimp in each tortilla, top with the mango salsa, and a slice or 2 of avocado. Serve immediately and enjoy! 

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.