Shrimp, Mango, Avocado Tacos

I looooove tacos! For last night’s dinner, I made an awesome variation that was quite different from your typical beef variety: Shrimp, mango, avocado tacos! I love the flavors of shrimp, mango, and avocado together, so why not make yummy tacos out of those ingredients!

These shrimp, mango, avocado tacos are to DIE for! A healthy, easy, and delicious taco dinner recipe the whole family will love!

They turned out wonderfully, so I wanted to share them with you. As a bonus, they’re SUPER easy to make! (My apologies for the terrible cell phone photo. Someday I will figure out how to master food photography and make the food look as good as it tastes!)

[Note, this post may contain affiliate links. There’s also a printable version of the recipe at the end of the post!]

Shrimp, Mango, Avocado Tacos!

Shrimp, Mango, Avocado Tacos
(Serves 2, with 2 tacos each)

Ingredients:

  • 1 bell pepper, chopped
  • 1 small onion, chopped
  • 1 mango, diced
  • 1 avocado, diced
  • ½ pint grape tomatoes, quartered
  • 1/2 pound shrimp (I used “salad shrimp”, which are really small and already peeled, deveined, cooked, and have no tails. AKA, they’re the easiest shrimp ever, just thaw and use!)
  • 4 8-inch soft taco shells
  • Shredded lettuce
  • Lime juice and cilantro (to taste)

If you happen to be in the market for a frying pan, this one is the absolute BEST I’ve used! I had Calphalon before and it kept getting jacked up, this one holds up SO much better though! It’s the one I used in this recipe.

Directions:

  1. Chop and dice all the produce.
  2. Combine the mango, avocado, and grape tomatoes in a bowl. Add a splash of lime juice, some cilantro, and a dash of salt and pepper if you like. (I didn’t end up using salt and pepper, and actually even forgot the cilantro to be honest. But cilantro would definitely be a good idea.)
  3. Heat a drizzle of olive oil in a pan, then sauté the onion and pepper until soft.
  4. Add the thawed shrimp to the pan and cook about 1 more minute, just until heated through, since the shrimp are already cooked. (Obviously, if you use raw shrimp, cook until they’re opaque.)
  5. Warm the taco shells between paper towels in the microwave for about 10-15 seconds.
  6. Put a small amount of shredded lettuce on each taco shell. Then, divide the shrimp mixture among the 4 tacos shells.
  7. Top with the mango, avocado, and tomato mixture (depending how big the mango and avocado were, you might have extra). You can top them with more lime juice and/or cilantro if you like.
  8. Wrap ’em up, and enjoy!

Let me know if you make these!

I love to hear from others who’ve made my recipes. So leave a comment for me! And if you want to check out my other other recipes, you can find them on my Recipe Page.

Shrimp, Mango, Avocado Tacos

Super easy and delicious, these light and summery tacos will be a new family favorite!

  • 1 bell pepper (chopped)
  • 1 small onion (chopped)
  • 1 mango (diced)
  • 1 avocado (diced)
  • ½ pint grape tomatoes (quartered)
  • 1/2 pound  shrimp (I used "salad shrimp", which are really small and already peeled, deveined, cooked, and have no tails. AKA, they're the easiest shrimp ever, just thaw and use!)
  • 4 8- inch soft taco shells
  • Shredded lettuce
  • Lime juice and cilantro (to taste)
  1. Chop and dice all the produce.
  2. Combine the mango, avocado, and grape tomatoes in a bowl. Add a splash of lime juice, some cilantro, and a dash of salt and pepper if you like. 

  3. Heat a drizzle of olive oil in a pan, then sauté the onion and pepper until soft.
  4. Add the thawed shrimp to the pan and cook about 1 more minute, just until heated through, since the shrimp are already cooked. (Obviously, if you use raw shrimp, cook until they’re opaque.)
  5. Warm the taco shells between paper towels in the microwave for about 10-15 seconds.
  6. Put a small amount of shredded lettuce on each taco shell. Then, divide the shrimp mixture among the 4 tacos shells.
  7. Top with the mango, avocado, and tomato mixture (depending how big the mango and avocado were, you might have extra). You can top them with more lime juice and/or cilantro if you like.
  8. Wrap ’em up, and enjoy! (Makes two tacos per person)

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