August 11, 2021

Shrimp Tacos with Mango Salsa

Champagne or ataulfo mango season is one of my favorite times of the year. These mangos are smaller than your regular mango and bright yellow when they are ripe. Every year I try to find different ways to incorporate them into recipes. Don’t get me wrong, and I also eat them by themselves every day. This recipe may seem like there’s a lot to it, but it comes together quickly. There are 3 main components- the seasoned shrimp, creamy cilantro sauce, and the mango salsa. This shrimp taco recipe came out perfect. The seasoned shrimp pair perfectly with mango salsa and cabbage tossed in the creamy cilantro sauce.

Shrimp Tacos with Mango Salsa

These shrimp tacos are brought to life with a mango salsa and a creamy cilantro sauce. They are Paleo and gluten-free.




Shrimp Tacos

  • 1 lb shrimp, peeled and deveined
  • 1 T lime juice
  • 1 T avocado oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 6 Siete tortilla
  • 1 avocado
  • 7oz coleslaw mix (shredded cabbage and carrots)
  • 1 lime cut into 6 wedges for serving
  • cilantro for serving
  • mango salsa (recipe below)
  • creamy cilantro sauce (recipe below)

Creamy Cilantro Sauce

  • 1/2 C avocado oil
  • 1 egg
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1 garlic clove, minced
  • 1/2 T lime juice
  • 1/4 C cilantro leaves

Mango Salsa

  • 2 champagne mangos, medium dice
  • 1 T red onion, minced
  • 2 T roughly chopped cilantro
  • 1 tsp lime juice
  • 1 tsp jalapeno, deseeded and minced
  • 2 T red bell pepper, small dice
  • 1/4 tsp sea salt

  1. In a medium skillet on medium heat, add 1 tablespoon of avocado oil. Once the pan is hot, add the shrimp, 1 tablespoon of lime juice, cumin, chili pepper, 1/2 teaspoon of sea salt, cayenne pepper, garlic powder, and onion powder. Mix everything together and continue cooking until shrimp are fully cooked and pink, about 5-7 minutes.
  2. Add 1/2 cup of avocado oil, egg, Dijon mustard, 1/4 teaspoon of sea salt, 1 minced garlic clove, and 1/2 tablespoon of lime juice in a jar just slightly larger than your immersion blender.
  3. Place immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds, then slowly move the blender up until the mixture is fully emulsified.
  4. Add 1/4 cup of cilantro and blend until everything is mixed thoroughly.
  5. Toss the mango, red onion, 2 tablespoons of cilantro, 1 teaspoon of lime juice, jalapeno, red bell pepper, and 1/4 teaspoon of sea salt together in a small bowl and set aside.
  6. Warm the tortillas up. In a medium bowl, toss the coleslaw mix with the creamy cilantro sauce.
  7. Assemble the tacos by placing the creamy cilantro coleslaw mix on the tortilla, followed by the shrimp. Add the mango salsa, sliced avocado, and additional cilantro. Serve each taco with a lime wedge to squeeze over the top before enjoying.


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