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Blackened Shrimp Tacos with Avocado Mango Salsa

Blackened shrimp tacos with avocado mango salsa are the perfect meal for hanging around the lake with an ice chest full of cold beer.
4.88 from 8 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Tex-Mex
Servings 8 tacos


Mango-Avocado Salsa

  • 1 large mango - cut into 1/2-inch cubes
  • 1 large avocado - cut into 1/2-inch cubes
  • 1/4 red onion - finely diced
  • 1/4 cup cilantro - minced
  • 1 habanero pepper - stemmed, seeded, and finely minced
  • 1 tbsp. fresh lime juice
  • 1/2 tsp. kosher salt

Blackened Shrimp


  • 8 white corn tortillas - toated on a comal
  • 2 cups purple cabbage - shaved very thin
  • Mexican sour cream
  • 1 large lime - cut into wedges


Mango-Avocado Salsa

  • Chop all of your ingredients, then gently mix everything together. Refrigerate until ready to use.

Blackened Red Snapper

  • Toast your corn tortillas on a hot comal and place in a tortilla warmer.
  • Heat a large cast-iron pan on high until it's screaming hot.
  • In a large bowl mix the melted butter and shrimp together until the shrimp are thoroughly coated. Spread the shrimp out on a cookie sheet.
  • In a small bowl, mix together your spices. Sprinkle both sides of the shrimp.
  • Using a large metal spatula, scoop half the shrimp into the hot pan (being careful not to get splattered or burned). Cook for 1 minute, then flip and cook for an additional minute. Remove to a plate. Cook the other half of the shrimp.
  • To serve, add your shrimp to a tortilla, a little bit of shredded cabbage, top with habanero salsa, and add a touch of sour cream. Place a couple of lime wedges on each plate for squeezing over the tacos.


If you're using jumbo gulf shrimp, you might want to cut them in half, or even thirds after you cook them.  That'll make the tacos easier to eat.
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