Shrimp Taco with mango and avocado

Shrimp Taco with mango and avocado

I think this could be used as an appitizer as well.
This inspiration came from Stacy G.L. and a response to a post I made on Pickleball forum. Shrimp tacos are not something we up here in Canada think about a lot. But boy I like them when I am in the States. Stacy gave me a few of her ingredients and I ran with it. We will be trying this one out over the weekend. Can't wait! Thanks Stacy.
Prep Time15 mins
Cook Time5 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: keto
Servings: 2 People
Calories: 156kcal
Cost: 15


  • 1 lb shrimp medium, peeled & deveined
  • 2 mangoes
  • 2 avocados
  • 1/2 red onion finely diced
  • 1/2 bunch cilantro
  • 3 limes juiced about 2/3 to 3/4 cup juice
  • 2 jalapeno finely diced


  • With this one you can cook your shrimp the way you like it. Personally I like to grill so that is what I went with. The original recipe called for precooked.
  • With your shrimp cooked, coarsely chop shrimp and place them into a large mixing bowl.
  • Squeeze the juice of 3 limes directly over the shrimp, stir and let shrimp marinate while you prep the rest of your salsa ingredients.
  • Pit, peel and dice 2 mangos and add them to the bowl with shrimp. Peel pit and dice 2 avocados and add to the bowl.
  • Add finely diced jalapeños, red onion and cilantro. Stir to combine and serve with tacos or tortia chips.


OK so we did this one over the weekend and it was awesome. Couple of notes if you’re doing it as an entrée for two people really you only need one mango. I would also add a pound and a half of shrimp. Instead of grilling we panfried the shrimp in a little bit of butter which worked great.
definitely a keeper recipe.