Shrimp Tacos With Avocado, Mango And Pineapple Salsa

Shrimp Tacos With Avocado, Mango And Pineapple Salsa
These shrimp tacos are a refreshing taste of the tropics thanks to the zesty avocado, mango and pineapple salsa. They’re easy to make and are a hit for any party or taco night. The extra salsa is amazing on chips or sprinkled on a salad!
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 28 medium to large shrimp (enough for 4 servings), peeled, deveined and thawed - see note
  • 8 Old El Paso Flour Tortilla Taco Boats (one 6.7 oz package)
  • 2 cups shredded red cabbage
  • one batch [mango avocado salsa]
  1. In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. Toss shrimp in this mixture until all shrimp are coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes or up to 24 hours.
  2. When ready to cook, heat a skillet or a grill pan over medium-high heat until hot. If you don’t have a nonstick skillet, you may wish to add ½ - 1 tablespoon oil to the pan before adding shrimp. Remove shrimp from marinade and cook on the hot pan until cooked through, about 4-5 minutes, flipping once.
  3. Place a small amount of red cabbage in the bottom of an Old El Paso Flour Tortilla Taco Boat. Top with shrimp and avocado salsa. Repeat until all the shrimp has been used.