How long it takes: 20 minutes Equipment you’ll need: large skillet, colander, mixing bowl Servings: 4 (2 tacos each) After I made these shrimp tacos, I became completely obsessed with the mango avocado salsa, so much 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, be sure to hop over there and try it ASAP! Mango avocado salsa makes any meal superb. It goes perfectly with salmon tacos, too.
About These Shrimp Tacos
Taco boats easily contain the filling so you can load them up. You probably noticed that the tacos are served in mini tortilla boats. Shrimp, boats, fishing, tropical, there’s a theme, right? While I admit that I love the little boats, there’s a practical purpose, too. The boats hold the filling very capably, much better than a normal tortilla. Don’t you hate it when you take that first bite of your taco and literally everything falls off? I know you do! Taco boats solve that problem. Can you serve the shrimp tacos in a regular tortilla? Of course! Shrimp tacos are healthy eating. Shrimp is a good source of lean protein. Red cabbage is a nutritional powerhouse with lots of antioxidants and good fiber. Avocado, pineapple, and mango have loads of nutritional benefits. This recipe is easy to make. It really doesn’t take much time to throw together the tacos. Most of the prep work can be done ahead of time.
How To Make Shrimp Tacos
Marinate the shrimp. The shrimp is marinated in a mixture of olive oil and pantry spices (garlic powder, chili powder, and ground cumin). You can marinate the shrimp for 30 minutes or even overnight. Prep the salsa. Peel (use a vegetable peeler) and dice up a mango. Cut a fresh pineapple into small pieces; you’ll need about a cup so you won’t be using the whole pineapple. Add a minced jalapeño pepper (remove the ribs and seeds first) and a quarter cup of minced red onions. Add a handful of fresh cilantro and a good squeeze of lime juice. Add diced avocados. Make ahead tip: If you’re not planning on serving the salsa right away, hit the pause button on the avocado. The salsa will keep well for a couple of days in the refrigerator without the avocado. The avocado can be added right before serving the salsa. Shred red cabbage. The red cabbage makes a little nest for the shrimp and salsa. Why red cabbage? I love the color it provides and it’s also very nutritious. If you’re not a fan, substitute green cabbage or lettuce. Sauté the shrimp. Once you have everything ready, heat up a skillet and give the shrimp a quick sauté. They only take a few minutes to cook. Assemble the tacos. This recipe makes 8 tacos. Put a good pinch of red cabbage into each tortilla boat. Divide the shrimp evenly between each taco and top with salsa. That’s it! Your shrimp taco boats are ready to be devoured! Enjoy!
Recipe Variations
Sub in corn or flour tortillas. If you can’t find the taco boats, lightly charred corn tortillas or small flour tortillas work just fine. Be sure to try my easy shrimp tacos recipe, too. Try a different kind of salsa. There are loads of choices. Try my citrus salsa made with grapefruit, oranges, and lime segments. Another one we love is black bean corn salsa. Wanna get outside? These shrimp tacos are fantastic with grilled shrimp, too. Or try grilled shrimp kabobs with pineapple. You’ll love the teriyaki marinade/glaze! Make shrimp fajitas. These sheet pan shrimp fajitas are also a great game day idea. Completely hands off once you get them in the oven, and only one pan to wash! Have everyone assemble their own fajitas once the pan comes out of the oven. Mango avocado salsa is fantastic with the fajitas, too.
Make Ahead Ideas
Marinate the shrimp up to a day in advance. When you’re ready to serve the tacos, the shrimp can be cooked in less than 10 minutes. Prep the salsa up to a day ahead. Omit the avocado until you’re ready to serve the salsa so it doesn’t lose its texture or turn brown. Shred the cabbage. It can be stored in an airtight container for a couple of days.
What To Serve With Tacos
Mexican Corn Dip Mexicali Dip 7 – Layer Dip — always popular! Jalapeño Ranch Dip Healthy Queso Dip (with butternut squash!) Oven Roasted Sweet Potatoes (southwestern style) Easy Sautéed Fresh Corn
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #40 or Meal Plan #77. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
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