Chili-Lime Shrimp Tacos with Mango Avocado Salsa
Spicy chili-lime marinated shrimp paired with a fresh mango avocado salsa and creamy slaw wrapped in warm tortillas. This mexican-inspired seafood ready in about 30 minutes blends large shrimp, peeled and deveined, olive oil, chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tbsp fresh lime juice
- 1 cup, diced mango
- 1 medium, diced avocado
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 1 small, seeded and minced jalapeño
- 8 small corn tortillas
- 2 cups, thinly sliced green cabbage
- 1/2 cup Greek yogurt
- 1 tsp honey
- 1/4 tsp salt
Instructions
- Step 1: In a bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 2 tbsp fresh lime juice; toss to coat evenly and marinate for 15 minutes.
- Step 2: Meanwhile, prepare mango avocado salsa by mixing 1 cup diced mango, 1 diced medium avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 minced small jalapeño in a bowl; set aside.
- Step 3: In a separate bowl, stir together 2 cups thinly sliced green cabbage, 1/2 cup Greek yogurt, 1 tsp honey, and 1/4 tsp salt to make a creamy slaw.
- Step 4: Heat a large skillet over medium-high heat and cook marinated shrimp for 2-3 minutes per side until pink and opaque.
- Step 5: Warm 8 small corn tortillas in a dry skillet or microwave.
- Step 6: Assemble tacos by layering creamy cabbage slaw, 3-4 shrimp, and a generous spoonful of mango avocado salsa on each tortilla; serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Lime Shrimp Tacos with Mango Avocado Salsa take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chili-Lime Shrimp Tacos with Mango Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chili-Lime Shrimp Tacos with Mango Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chili-Lime Shrimp Tacos with Mango Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chili-Lime Shrimp Tacos with Mango Avocado Salsa?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
