Taco Tuesday: Shrimp with Mango & Avocado


It was a sunny, warm day here, so I decided to do everything in my power to not use the oven or stove. Enter shrimp with mango & avocado tacos. Mission accomplished. I wanted to make ceviche tacos but I didn’t have raw shrimp, and I ended up working late, so I didn’t really have the time either. This is my “short on time” version.



I had cooked shrimp and red cabbage in the fridge, and mango, avocado, tomato, onion, lemon and lime in my fruit bowl. I chopped up all of the ingredients, squeezed in the juice of 1 lemon and 1 lime, and added a dash of sea salt. I let it sit in the fridge for about 30 minutes to chill and allow the flavors to come together.

  • 6 oz cooked shrimp (tails removed and cut into small chunks)
  • 1 large ripe mango
  • 1 large avocado
  • 1 small vine tomato
  • 1/2 small white onion
  • 1/2 bag shredded red cabbage
  • 1 lemon
  • 1 lime
  • Sea salt
  • Chili powder
  • 12 corn tortillas


To put them together lay down a layer of shredded red cabbage, a couple scoops of the shrimp/mango/avocado mixture, a dash of chili powder, and you’re done. This made 6 tacos with a generous helping of leftovers, which I used to make a salad for my lunch. My regrets–not having cilantro and not heating the tortillas on the grill. I think those two things would’ve made these tacos stellar. They were still pretty delicious though. Give them a try and let me know your take on this recipe.


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