I love Mexican food and always try making healthier variations. I get excited to come home and prepare this dish because it’s just that good. It’s flavorful, succulent, satisfying and healthy. This dish is high in monounsaturated fatfibervitamin C and vitamin E. See recipe below.

mango shrimp taco

Makes 6 tacos


  • 1 mango
  • 1 cup of cooked shrimp
  • 4 tbsp. of diced red onion
  • 1 avocado
  • 1 tsp. jalapeño or to taste
  • ½ squeezed lime
  • 2 tbsp. cilantro
  • 6 corn tortillas

Prep: Dice up mango, avocado, red onion and place in a medium size bowl. I get precooked frozen shrimp and thaw it in a bowl of cold water for 15-20 minutes. Once thawed, add shrimp and diced jalapeño. Squeeze half of a lime over the salsa mix. Garnish with cilantro and mix. Allow the flavors to marry for about 10 minutes. Heat the tortilla up on a dry skillet on medium heat. Add 3 tbsp. of shrimp mango salsa mixture on top of 1 heated tortilla. If desired, add more lime to taste.