Shrimp Tacos with Mango Avocado Salsa

These gluten-free and healthy shrimp tacos with mango salsa are light, cool, and refreshing!

As the weather outside heats up, there isn’t anything I want more than a light and refreshing meal. A dish that ticks all my boxes is this shrimp taco with mango salsa and cilantro yogurt sauce. It’s full of flavor, nutrients, and protein, and is gluten-free. The produce in this recipe is all in season now so you can look around at your local grocery stores and probably score some nice sales on mangos, avocados, and tomatoes.

This entire recipe is oil-free (for anyone who may have diet restrictions) and the fat sources are unsaturated, healthful fats from avocados and Greek yogurt. Sauces for tacos are typically made with sour cream and/or mayonnaise, but yogurt is a more nutritious alternative that provides a similar taste and consistency.

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Shrimp Tacos with Mango Avocado Salsa

yield: 6-8 tacos

total cook time: 1 hr. 15 min.

For shrimp:

• 225 g. or 1/2 lb. medium shrimp, peeled
• 2 g. or 1 tsp. onion powder
• 2 g. or 1 tsp. garlic powder
• 1 g. or 1/2 tsp. paprika
• 1 g. or 1/4 tsp. cumin
• 3 g. or 3/4 tsp. chili powder
• 15 g. or 1 tbsp. lime juice
• 3 g. or 1/2 tsp. salt

For cilantro sauce:

• 122 g. or 1/2 c. Greek yogurt
• 6 g. or 1/3 c. cilantro, packed
• 6 g. or 2 cloves garlic
• 10 g. or 2 tsp. lime juice
• 2 – 3 g. or 1/4 – 1/2 tsp. salt
• 1 g. or 1/2 tsp. onion powder
• 8 g. or 1/2 jalapeno (seeds removed or not removed)

For mango salsa:

• 172 g. or 3/4 c. mango, diced
• 4 g. or 1/4 c. cilantro, chopped
• 60 g. or 1/3 c. diced tomato
• 72 g. or 1/2 c. avocado diced
• 10 g. or 2 tsp. lime juice
• 1 g. or 1/4 tsp. salt

Other ingredients:

• 6-8 corn tortillas
• cilantro to top

Directions:

1. In a bowl, combine the shrimp and marinade ingredients. Toss and let it marinate for at least 20 min.
2. Add all cilantro sauce ingredients into a food processor or blender. Blend until creamy. Refrigerate until ready to use.
3. Combine all the salsa ingredients together and refrigerate.
4. In a non-stick skillet over high heat, cook the shrimp fully, approximately 3 minutes on each side. Set aside.
5. In the pan, heat up the corn tortillas on both sides.
6. To assemble the tacos, add the shrimp, salsa, and sauce on top. Enjoy immediately.

Recipe notes:

• Shrimp marinade, sauce, and salsa can be made the night before and served the next day to save time.
• The tacos should be enjoyed immediately since they will become soggy over time.