Description
Delicious shrimp tacos topped with creamy avocado lime sauce and fresh mango pico de gallo.
Ingredients
Scale
- 1 lb large or jumbo shrimp (fresh or frozen)
- 1 Tbsp extra virgin olive oil
- 1 lime, juice of (about 1 Tbsp)
- ½ Tbsp honey
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt (more to taste)
- ⅛ tsp black pepper (more to taste)
- 1 large or jumbo avocado (or 2 medium avocados)
- ½ cup nonfat Greek yogurt (or yogurt of choice)
- ½ cup fresh cilantro
- ¼ cup fresh lime juice (about 2 limes)
- 1 clove garlic (or ⅓ teaspoon garlic powder)
- ½ tsp salt (more to taste)
- 3–4 cups shredded cabbage (I use green cabbage but you can use purple cabbage or a mix)
- 1 mango (about 1 cup chopped)
- 1 red bell pepper
- 2 roma tomatoes (or 10 cherry tomatoes)
- ¼ red onion (about ¼ cup, more to taste)
- 1 jalapeno pepper
- ½ cup cilantro, finely chopped
- ½ tsp garlic powder
- ½ tsp salt (more to taste)
- 1 pack tortillas (I use corn tortillas or Siete almond flour tortillas)
- toppings of choice (cheese, fresh cilantro or wedge of lime work great)
Instructions
- Prep Shrimp: If using frozen shrimp, thaw first. Clean and devein your shrimp. Pat shrimp dry with a paper towel.
- In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
- For Avocado Lime Crema Slaw: Juice your lime and roughly chop your avocado and garlic. Add all the ingredients including lime juice, avocado, Greek yogurt, cilantro, garlic, and salt to a high-speed blender or food processor. Blend until smooth.
- Pour a little more than half the sauce over your shredded cabbage and save the rest to pour on top of the assembled tacos at the end.
- Mango Pico de Gallo: Finely chop your ingredients for mango pico and combine everything in a small bowl and give it a toss.
- Cook Shrimp: Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Cook each side of the shrimp for 2-3 minutes or until cooked through, turning opaque.
- Assemble Tacos: To your tortilla, add your avocado lime crema slaw, shrimp, and mango pico with some of the extra avo lime crema sauce on top. Top with whatever else you want and enjoy!
Notes
- When using an ingredient that is acidic like lime juice in the shrimp marinade, do not let it marinate for more than 10-15 minutes as it can begin to break down the protein in the shrimp.
- If meal prepping and marinating in advance, add the lime juice right before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 7g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 200mg