These simple shrimp tacos come together in minutes and are packed with sweet, salty, spicy flavor! Shrimp gets tossed with some spices, then pan-fried. Then all you have to do is make the slaw and yogurt dressing, cut up some mango, and mash some avocado!
Ingredient highlight
Shrimp! These little nutrient-packed crustaceans are an excellent source of selenium, vitamin B12, iodine, choline, iron, zinc, and omega-3 fats EPA and DHA, to name a few! They are also rich in the antioxidant astaxanthin, a carotenoid that gives shrimp (and lobster and salmon) their pink hue.
Servings 3 People
Prep Time 10 minutes 
Cook Time 5 minutes Ingredients
- 1 lb raw shrimp peeled, deveined, shelled
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 ¼ tsp kosher salt divided
- ¼ tsp red pepper flakes optional
- ½ tsp ground black pepper
- 2 tbsp olive oil
- ½ cabbage thinly sliced or shredded (about 3-4 cups)
- 1 mango thinly sliced
- 2 avocados halved, pitted, sliced or mashed
- 8 small flour or corn tortillas
- Lime wedges
For the yogurt dressing:
- 1 cup plain whole milk yogurt
- ½ cup chopped cilantro
- 2 tbsp lime juice
- ¾ tsp kosher salt
- Water, to thin
Instructions
- In a large bowl, mix together the cumin, garlic powder, chili powder, 1 teaspoon salt, red pepper flakes (if using), and black pepper. Pat the shrimp dry and add to the bowl. Toss to coat thoroughly so there are no spices left behind!
- In a large non-stick skillet over medium heat, warm the olive oil. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until cooked through.
- While the shrimp cooks, make the yogurt by mixing all ingredients in a small bowl. If your yogurt is thick, thin it out with some water to your desired consistency.
- Add the cabbage to the medium bowl along with 2 tablespoons of the yogurt dressing and remaining ¼ teaspoon salt and toss to coat.
- Warm the tortillas (I like to do this over an open flame to get some char). Top with avocado and mash it up. Add cabbage, shrimp, and mango slices. Drizzle with yogurt dressing and a squeeze of lime.
Items you can prep ahead (optional)
- Slice 1 mango into thin strips
- Prep 3-4 cups cabbage
- Make spice mixture
- Make yogurt dressing
- Peel the shrimp
- Cook shrimp
Substitutions:
- To make vegan/vegetarian: substitute either crumbled tofu or black beans for the shrimp. For tofu, crumble it up and squeeze all the water out. Toss with the spices and salt and pan-fry in oil until golden. For black beans, cook some onion and garlic, add the beans and spices and cook until warmed through.
- To make vegan: sub with vegan yogurt or serve with guacamole instead of plain avocado. Skip the yogurt for the slaw and just toss with lime juice, salt and cilantro.
- Use pineapple instead of mango
- Make your own spice combination! You want about 4 teaspoons of spices + salt and pepper.
Storage:
-
Store leftovers in an airtight container in the fridge
- Shrimp: up to 3 days in the fridge
- Slaw: up to 5 days in the fridge
- Yogurt dressing: up to 5 days in the fridge
Leftovers + Repurposing:
- Warm the tortillas and shrimp!
- Turn it into a tropical shrimp rice bowl or salad!
- Use the yogurt dressing on salads (thin it out with some water)
- Turn leftover tortillas into baked tortilla strips! (see Chicken Tortilla Soup recipe)
