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To make Mango Avocado Shrimp Tacos, gather these fresh ingredients: - 1 lb shrimp, peeled and deveined - 2 ripe mangos, diced - 2 avocados, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, minced (optional for heat) - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 8 small corn or flour tortillas - Fresh cilantro, for garnish If you cannot find some ingredients, here are good swaps: - Use chicken or tofu instead of shrimp for a different protein. - If mangos are out of season, try peaches or pineapples for sweetness. - Swap avocados with guacamole for extra creaminess. - Red onion can be replaced with green onions for a milder taste. - For the tortillas, you can use lettuce leaves for a low-carb option. The spices make these tacos pop. Here’s why they shine: - Cumin adds a warm, earthy flavor. It helps digestion and adds depth. - Chili powder brings a mild heat and boosts metabolism. It makes the dish more exciting. - Salt and pepper enhance all the flavors. They balance the sweetness of the mango and richness of the avocado. Spices are key to great taste. Feel free to adjust them to fit your preferences! {{ingredient_image_1}} First, take 1 pound of shrimp, peeled and deveined. Place them in a medium bowl. Add 1 tablespoon of olive oil, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Then, sprinkle some salt and pepper to taste. Toss the shrimp until they are well coated. Heat a skillet over medium-high heat. Once hot, add the shrimp. Cook them for 2 to 3 minutes on each side. The shrimp should turn pink and be cooked through. Remove them from the heat and set aside. In another bowl, mix together 2 ripe mangos and 2 avocados, both diced. Add 1 small red onion, finely chopped, and 1 red bell pepper, diced. If you like heat, add 1 minced jalapeño. Pour in 2 tablespoons of lime juice. Gently mix all the ingredients. Season with salt and pepper to taste. The salsa should look colorful and fresh. Warm up 8 small corn or flour tortillas in the skillet for about 30 seconds on each side. This makes them soft and easy to fold. Now, take a tortilla and place a few shrimp on it. Top it with the mango-avocado salsa. For the final touch, add fresh cilantro on top. If you want extra zing, squeeze more lime juice over everything. Enjoy your delicious tacos! To cook shrimp well, start with fresh or thawed shrimp. Pat them dry first. This step helps them cook evenly. In a bowl, toss shrimp with olive oil, cumin, chili powder, salt, and pepper. The oil helps the spices stick. Heat a skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2-3 minutes on each side. They should turn pink and opaque. Avoid overcrowding the pan. Cook in batches if needed. Overcooked shrimp become tough. Always watch the time closely. These tacos shine with bright, fresh flavors. Serve them with lime wedges. A squeeze of lime adds zing. You can also add fresh cilantro for extra taste. If you like crunch, serve with shredded cabbage. This adds texture and color. For a twist, try a drizzle of yogurt sauce. It adds creaminess. You can also serve the tacos with tortilla chips and salsa on the side. This creates a fun, shareable meal. If you want more heat, add jalapeño to the mango-avocado mix. The seeds hold the most heat, so use them if you dare! You can also sprinkle red pepper flakes on top. For a milder version, skip the jalapeño. You can add more lime juice to balance flavors. If you prefer sweeter tacos, add a bit of honey or agave syrup. Adjusting spice levels is key to making these tacos perfect for your taste. Pro Tips Fresh Shrimp: Always use fresh or properly thawed shrimp to ensure the best texture and flavor in your tacos. Ripeness Matters: Make sure your mangos and avocados are perfectly ripe for maximum sweetness and creaminess in your taco filling. Tortilla Heating: Warm your tortillas just enough to make them pliable; this prevents tearing and enhances flavor. Customization: Feel free to add toppings like crumbled feta or a drizzle of yogurt for an extra layer of flavor and creaminess. {{image_2}} If you want a vegan twist, try using tofu or tempeh instead of shrimp. Both options soak up flavors well. For a seafood taste, consider using jackfruit. It has a texture similar to shrimp and works great in tacos. Marinate your tofu or jackfruit with lime, cumin, and chili powder before cooking. This keeps the flavors bright and fresh. Feel free to mix up your salsa with different fruits. Pineapple adds a sweet tang, while peaches can bring a juicy twist. Kiwi offers a nice tart flavor, and strawberries can add a unique sweetness. Just dice your chosen fruit and mix it with avocado, onion, and lime juice. This keeps your tacos exciting and fresh every time. Tortillas are key to great tacos. Corn tortillas are traditional and gluten-free. They have a nice flavor that pairs well with shrimp. If you prefer a softer bite, use flour tortillas. They hold up well with all the toppings. You can even try lettuce wraps for a low-carb option. They add a nice crunch and keep things light. To store leftovers, first let the shrimp cool. Place shrimp and salsa in separate airtight containers. Keep them in the fridge. They stay fresh for up to two days. Avoid mixing them together. This keeps the tortillas from getting soggy. To reheat, use a skillet over medium heat. Add a little olive oil. Heat the shrimp for about two minutes. Stir gently to avoid overcooking. For the tortillas, warm them in the skillet for 30 seconds. This keeps them soft and tasty. You can freeze the shrimp or the salsa, but not both together. Place shrimp in a freezer-safe bag. Squeeze out the air and seal it. They can freeze for up to three months. For the salsa, use a container with a tight lid. Thaw overnight in the fridge before using. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water. After thawing, peel and devein the shrimp if needed. This keeps the texture nice and firm. Cook them as directed in the recipe. They will taste just as good! If you don't have lime juice, you can use lemon juice. The taste is similar and will still add a nice zing. You can also try vinegar, like apple cider vinegar, for a different twist. Just use a little less since vinegar can be stronger. This keeps the tacos fresh and bright. To make these tacos gluten-free, choose corn tortillas instead of flour ones. Corn tortillas are a great option. They are naturally gluten-free and add a nice flavor. Check the label to ensure they are certified gluten-free. Enjoy your tacos worry-free! Mango avocado shrimp tacos are fresh and easy to make. This article covered ingredients, simple steps, tips, and storage. You learned how to prepare shrimp, mix the salsa, and assemble tasty tacos. Remember, you can adjust spices or try vegan alternatives. Storing leftovers can help you enjoy these again. Get creative with your taco fillings and enjoy a delicious meal. These tacos are a hit for any gathering or a quick dinner. Happy cooking!

Mango Avocado Shrimp Tacos

Delicious tacos filled with shrimp, mango, and avocado.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 ripe mangos, diced
  • 2 avocados, diced
  • 1 small red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • Fresh cilantro, for garnish

Instructions
 

  • In a medium bowl, combine shrimp, olive oil, cumin, chili powder, salt, and pepper. Toss until the shrimp are well coated.
  • Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove from heat and set aside.
  • In another bowl, gently mix the diced mango, avocado, red onion, red bell pepper, jalapeño (if using), and lime juice. Season with salt and pepper to taste.
  • Warm the tortillas in the skillet for about 30 seconds on each side until pliable.
  • To assemble the tacos, place a few shrimp on each tortilla and top with the mango-avocado mixture.
  • Garnish with fresh cilantro and an extra squeeze of lime juice, if desired.

Notes

Optional jalapeño for extra heat.
Keyword avocado, mango, shrimp, tacos