Shrimp Tacos with Avocado, Mango and Pineapple Salsa
These Shrimp Tacos are a refreshing taste of the tropics thanks the zesty avocado, mango and pineapple salsa. They’re easy to make and are a hit for any party or taco night. The extra salsa is amazing on chips or sprinkled on a salad!
Just because it’s cold, wet, cold, snowy, and cold out (did I mention it’s cold?!?!), it doesn’t mean we have to eat stew 24/7. In fact, let’s make a deal NOT to do that, okay? Let’s still eat pretty, fresh, and bright food and just pretend the weather matches the food we’re creating and consuming.
After I made these shrimp tacos, I became completely obsessed with the mango avocado salsa – so much so that I had to write an entire post about the salsa recipe alone! If you haven’t had a chance to check it out yet, make sure to hop over there and make it ASAP!
I partnered with Old El Paso and Avocados From Mexico for this post, and they challenged me to make a game day recipe that was fresh, chic, and incorporated health and wellness. Normally, when you think of game day recipe you might think of fried food, creamy dips, and cheese everrrrything.
Here’s the thing, you don’t have to consume all your calories in one game day snack. (Although, if you want to, go for it – no judgement.) Game day food can be fresh, bright, and satisfying without making you feel sick and lethargic. These shrimp tacos are exactly what you need to satisfy those cravings for something you can eat with your hands but they won’t leave you feeling like junk.
Tip: Wanna get outside? These shrimp tacos would be fantastic with grilled shrimp, too.
Another great thing about these shrimp tacos is that you can do a lot of prep in advance of your friends and family arriving for game day. You can get the shrimp marinating (it cooks SO quickly!) and you can prep the salsa with everything except the avocados. Assembling the tacos will happen so quickly if you take those steps in advance.
If you’re wondering what would be a good side dish to serve with shrimp tacos, I have you covered! Here are some ideas:
- Mexican Corn Dip
- White Queso in the Slow Cooker
- Healthy Queso Dip (with butternut squash!)
- Oven Roasted Sweet Potatoes (southwestern style)
- Easy Sautéed Fresh Corn
More Delicious Tacos!
- Cherry Chicken Tacos with Lime Sour Cream
- Vegetarian Tacos with Delicata Squash
- Instant Pot Shredded Chicken Tacos from Well Plated
- Grilled Steak Tacos from FoodieCrush
- Grilled Thai Vegetable Tacos from Cookin’ Canuck
For even more game day inspiration, make sure to check out the recipes Old El Paso and Avocados from Mexico have compiled on this site.
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 28 medium to large shrimp (enough for 4 servings), peeled, deveined and thawed - see note
- 8 Old El Paso Flour Tortilla Taco Boats (one 6.7oz package)
- 2 cups shredded red cabbage
- one batch mango avocado salsa
- In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. Toss shrimp in this mixture until all shrimp are coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes up to 24 minutes.
- When ready to cook, heat a skillet or a grill pan over medium-high heat until hot. If you don’t have a nonstick skillet, you may wish to add 1/2 - 1 tablespoon oil to the pan before adding shrimp. Remove shrimp from marinade and cook on the hot pan until cooked through, about 4-5 minutes, flipping once.
- Place a small amount of red cabbage in the bottom of an Old El Paso Flour Tortilla Taco Boat. Top with shrimp and avocado salsa. Repeat about 8 times until all the shrimp has been used.
- Extra salsa is great with chips!
- These shrimp tacos would be great with a sprinkle of cotija cheese!
- My shrimp were from a 16 oz package that had 21-30 shrimp per pound.
Nutrition Information:Yield: 4 Serving Size: 2 tacos
Amount Per Serving: Calories: 236 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 9mg Sodium: 389mg Carbohydrates: 21g Fiber: 6g Sugar: 3g Protein: 6g
Verdict: I’ll be honest with you guys – I don’t love shrimp. I did try them though and the flavor is great! The guys installing our windows inhaled these, so I think they’re a win!
Husband’s take: Ben hasn’t been lucky enough to try these yet. Guys, he works insane hours. INSANE. Send your children’s principal a note of appreciation, because they sacrifice A LOT. At least Ben does.
Changes I would make: None are necessary at all! If you’re like me and shrimp isn’t your favorite, give these a try with diced chicken. It will take a little longer to cook than the shrimp does.
This content and recipe is in partnership with Old El Paso and Avocados from Mexico. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home.