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MANGO ON THE MENU : Shrimp Tacos with Mango Avocado Salsa ...

Posted on May 23, 2013 by Ashley

I love how long the days are during this time of year. After I come home from work, I still have plenty of time to enjoy the weather outside by going for a run, picking fresh veggies from my garden, and grilling dinner. Last week, I was craving tacos but wanted something different than just your standard pork or chicken taco. In general, tacos are pretty quick and easy to put together. You just pick a few ingredients, add some seasoning, and enjoy.

Using seasonal ingredients, I made these shrimp tacos with mango avocado salsa. The shrimp are lightly seasoned and the flavors of the salsa combine to make a relatively light and flavorful meal. I didn’t add anything else to the tortillas besides the shrimp and salsa. 

I really love the flavors of the salsa combined with the shrimp and didn’t want any additional toppings to distract from the flavors. Feel free to add your favorite toppings, such as sour cream, cheese, etc.

Shrimp Tacos with Mango Avocado Salsa

Yield: about 6 tacos

Print This Recipe


For the shrimp:
1 tbsp. olive oil
1 tsp. chili powder
¼ tsp. cumin
2 tbsp. lime juice
1 tbsp. fresh cilantro, minced
dash of salt
1 ½ lbs. medium size shrimp, peeled and deveined

For the salsa:

1 ripe mango, cubed
1 ripe avocado, cubed
1/3 cup diced red onion
1 tbsp. fresh cilantro, finely chopped
½ a lime for juicing

For serving:

6 small flour or corn tortillas

additional toppings as desired


In a medium bowl, mix together the oil, chili powder, cumin, lime juice, cilantro and salt. Add shrimp to bowl and toss to coat. Let shrimp marinate in the refrigerator for about 10-15 minutes.

While the shrimp are marinating, combine mango, avocado, onion, cilantro, and lime juice in a medium bowl. Mix well.

Heat the grill over medium-high heat. Add the shrimp to the grill and cook until opaque and cooked through, about 2-3 minutes per side.

Divide the salsa and shrimp evenly among the tortillas and top with any other toppings as desired.


shrimp adapted from
Cooks Illustrated, February 2005; salsa from The Forest Feast

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