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

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.


I just made shrimp tacos. This is not a drill!!! Will blog after I stuff my face. ????

A photo posted by Andrea Updyke (@andreaupdyke) on

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!

Easy Popcorn Shrimp Tacos with Avocado-Lime Slaw

Andrea Updyke
Popcorn shrimp makes shrimp tacos a breeze to make for an easy weeknight meal.
5 from 1 vote

Be sure to check out my tips and tricks in the post. Scroll up to read!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 292 kcal


  • 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


  • 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!


Refrigerate leftovers separately in airtight containers.
Make a homemade mango salsa if you want to skip the storebought version. 


Serving: 1servingCalories: 292kcalCarbohydrates: 20gProtein: 14gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 93mgSodium: 484mgPotassium: 367mgFiber: 5gSugar: 3gVitamin A: 470IUVitamin C: 21mgCalcium: 184mgIron: 1mg

Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.

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

These easy popcorn shrimp tacos with avocado lime slaw and mango salsa are the perfect summer meal. Add some Sriracha for a spicy kick!
Recipe Rating

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