🌮 Tangy Shrimp Tacos with Mango & Avocado Salsa
Fuel your week with flavor and function.
These shrimp tacos pack 35+ grams of lean protein per serving and bring the perfect balance of sweet, spicy, and fresh. They’re quick to make, naturally gluten-free, and ideal for a light but satisfying post-workout meal.
🧾 Ingredients
Makes 2 servings (2 tacos per serving)
For the Shrimp:
- 10–12 oz raw shrimp (peeled & deveined – about 5–6 oz per serving for 35g+ protein)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Juice of ½ lime
- Pinch of salt & pepper
For the Mango Jalapeño Salsa:
- 1 ripe mango, diced
- ½ small red onion, finely diced
- ½ jalapeño, seeded and minced (use more for extra heat)
- ¼ cup fresh cilantro, chopped
- Juice of ½ lime
- Pinch of salt
For Serving:
- 4 corn tortillas (warmed)
- ½ avocado, sliced or diced
- Extra lime wedges for squeezing
🔥 Directions
Prep the Shrimp:
In a bowl, toss shrimp with olive oil, chili powder, cumin, paprika, lime juice, salt, and pepper. Let marinate for 10–15 minutes while you prep the salsa.
Make the Salsa:
Combine mango, onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Stir to combine and set aside.
Cook the Shrimp:
Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 1½–2 minutes per side, until pink and opaque. Remove from heat.
Assemble the Tacos:
Warm tortillas in a dry skillet or directly over a low flame. Add shrimp, top with mango salsa, avocado slices, and a squeeze of lime.
💪 Nutrition (Per Serving – 2 tacos)
- Calories: ~430
- Protein: 37g
- Carbs: 32g
- Fat: 16g
🌿 Evolve Tip
Balance doesn’t have to be boring. Shrimp delivers lean protein and key minerals like selenium and zinc that support recovery and immune health — while mango and avocado add antioxidants and heart-healthy fats. Double the recipe and you’ve got meal-prep tacos that taste fresh for days.
