Home › Recipe Index

Easy Popcorn Shrimp Tacos with Avocado-Lime Slaw and Mango Salsa

5 from 1 vote

Posted by Andrea Updyke

on Apr 04, 2016, Updated Feb 09, 2024

I’ve noticed something over the past few years. I love to cook. As the main hunter and gatherer of the family, I cook and meal-plan out of necessity. But, over the years, a little hobby has developed and I am loving it.

I don’t create a lot of recipes as I tend to be a follower when it comes to ingredients. That said, I’ve been getting a bit more brave and creative in the kitchen.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Last month, I made some delicious popcorn shrimp tacos using a recipe I found online. They were really good but I knew I wanted to make some changes for the next go around. This time, I am sharing my recipe with you!

Popcorn Shrimp Tacos with Avocado-Lime Slaw

The best part about this meal is the avocado-lime slaw. You can make it and eat it right away, but if you have time to let it sit for a few hours I highly recommend it. It’s so tasty!

Once you’ve made the slaw, all you need to do is bake the shrimp and put it all together. I think it’s safe to say we’ll be seeing a lot of popcorn shrimp tacos this summer!

SaveSaved Pin Print

Easy Popcorn Shrimp Tacos with Avocado-Lime Slaw

5 from 1 vote

Popcorn shrimp makes shrimp tacos a breeze to make for an easy weeknight meal.

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Yield: 8 servings

By: Andrea Updyke

Ingredients 

1x2x3x

• ▢ 16 ounces Frozen Popcorn Shrimp
• ▢ 8 Corn Tortillas
• ▢ 1 cup Cojita Cheese
• ▢ 4 Tbsp Mango Salsa
• ▢ 4 C Shredded Cabbage
• ▢ 1 Avocado
• ▢ 1/2 C Cilantro, plus more to garnish
• ▢ 2 Limes
• ▢ 1/4 C Vegetable oil
• ▢ 1/4 C Water
• ▢ 1/2 C Sour Cream

Instructions 

• Add avocado and cilantro to food processor and pulse until fine. Pour in oil, water and lime juice (to taste – between 1 and 2 limes). Add sour cream and pulse until blended. Refrigerate for several hours or overnight.
• Bake popcorn shrimp according to package instructions (mine say 450 degrees for 10 minutes)
• Heat tortillas and layer slaw, shrimp, mango salsa, cheese and cilantro.
• Enjoy!

Notes

Refrigerate leftovers separately in airtight containers.

Make a homemade mango salsa if you want to skip the storebought version. 

Nutrition

Serving: 1serving, Calories: 292kcal, Carbohydrates: 20g, Protein: 14g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 93mg, Sodium: 484mg, Potassium: 367mg, Fiber: 5g, Sugar: 3g, Vitamin A: 470IU, Vitamin C: 21mg, Calcium: 184mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish

Cuisine: American

What are your must-have summer meals? I’d love to hear what you are cooking up these days!