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Shrimp Tacos with Mango + Cilantro Lime Yogurt

Prep Time 10 minutes
Cook Time 5 minutes
Servings 4

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 Greek or regular yogurt
  • ½ cup chopped cilantro
  • 2 tbsp lime juice
  • ¾ tsp kosher salt
  • Water, to thin

Items you can prep ahead (optional)

  • Slice 1 mango into thin strips
  • Thinly slice 3-4 cups cabbage + make slaw
  • Make spice mixture
  • Make yogurt dressing
  • Peel the shrimp
  • Cook shrimp

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.

Notes

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)