Shrimp Tacos with Mango Avocado Salsa

Anyone else always in the mood for fish tacos even if you’re not on a tropical vacation? SAME.

Here’s my homemade version that can be made with any fish you have on hand (or your favorite)! These easy, simple and delicious tacos will transport you to a tropical vacation, all that’s missing are the margaritas!
Yield: 3-4 servings

 

Ingredients:

For the tacos:

2 pounds shrimp, peeled (I used frozen)

1 packet taco seasoning

1 package tortillas (flour or corn)

1 cup purple cabbage, shredded (optional)

Sour cream, for topping (optional)

For the salsa:

2 mangoes, diced (You can also use pineapple)

2 avocados, pitted and diced

1/4 cup red onion, finely diced

1/2 red bell pepper, finely diced (Any color works!)

1 lime, juiced

1/4 tsp salt

 

Directions:

  1. Preheat oven to 350 degrees F. Evenly place shrimp on a greased baking sheet and sprinkle with 2 Tbsp taco seasoning (save the rest for another time). Toss to coat the shrimp. Bake for 10-15 minutes or until shrimp are fully cooked.
  2. Heat a small saute pan on medium-high heat (do not use oil or spray). Place a tortilla in the hot pan and cook for 1-2 minutes on each side or until lightly browned and crispy. Repeat with all the tortillas needed. Cover and set aside.
  3. In a bowl, gently mix together all salsa ingredients until just combined (be sure not to mash the avocado).
  4. To build: Start by putting a small pinch of purple cabbage into the crispy tortilla. Add on a few pieces of shrimp and spoon on salsa. Top with sour cream or other desired toppings!

 

 

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