Mango-Avocado Shrimp Tacos with Nola’s Salsa

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The perfect meal for Taco Tuesday or Cinco de Mayo- shrimp marinated in Nola’s Salsa combines with mango and avocado for truly delicious tacos.

Taco Tuesday is a favorite meal in our house. While lots of times it is relatively boring ground turkey tacos, our real favorites are shrimp tacos. MJD absolutely loves them and because you can make them pretty quickly, I am also a big fan of them for a weeknight dinner.

I was introduced to the recipe I am sharing today from Sherrie Grillion, owner of Massachusetts based Nola’s Fresh Foods. Nola’s makes super fresh, all natural salsas that are free of preservatives, artificial coloring, oils and sugar. Oh and the best part, their salsas taste amazing! MJD and I both loved the way their salsas tasted and how this recipe came together. I honestly never would have thought to marinate the shrimp in salsa, but it is the perfect way to infuse flavors into your tacos.  Another plus? Mango-Avocado Shrimp Tacos are seriously insta-worthy! I mean, how pretty are these guys? This recipe is definitely going to be on heavy rotation for us going forward- check it out for yourself below 🙂

xoxo, Jenna

You’ll Need:

Makes eight tacos

  • 1 pound extra large shrimp, peeled and raw
  • 2 avocados, cubed
  • 2 cups cherry tomatoes, halved
  • 1/2 cup cilantro, chopped
  • 1 mango, diced
  • 2 limes
  • 1/2 of a red onion, diced
  • 8 tortillas (preferably Mi Nina corn tortillas)
  • 16 ounces of Nola’s Corn & Black Bean Salsa
  • Salt and pepper to taste

To Make:

Marinate the shrimp in 1 cup of Nola’s Fire Roasted Corn and Black Bean Salsa and place in the fridge for at least 30 minutes.

Chop the red onion, mango, cherry tomatoes, avocado and lime and add to a bowl.

Stir gently.

Squeeze the juice of one lime over top of the mixture and place to the side. Add salt to taste.

Sauté marinated shrimp in heated pan with oil until shrimp are pink.

While shrimp are cooking, warm tortillas before serving.

Add shrimp, mango-avocado mixture and 1 tbsp of Nola’s Salsa to warm tortilla. Enjoy!

FYI- this post was sponsored by Nola’s Fresh Foods who supplied me with complimentary products. All opinions and images are my own.

Leave a comment

  1. April 22, 2016 / 2:55 pm

    love your table setting, so pretty. I am making skirt steak tacos tonight, next time I need to check out that salsa!

  2. April 22, 2016 / 4:35 pm

    Oh my gosh those tacos look yummy 😊

  3. April 23, 2016 / 10:28 am

    You had me at #snap I am craving shrimp tacos NOW! I know Cinco de Mayo is a week away but…. I woudn’t have ever thought of marinating the shrimp first either… Love the idea.

      • April 24, 2016 / 9:20 pm

        Oh yeah, this week for sure as I have shrimp in the freezer that was begging for a good recipe. 🙂 Will definitely share my results.

      • May 2, 2016 / 11:38 am

        So tried “these” this weekend – however… never found Nola’s – Used the link you kindly shared and visited 4 places – 3 of which were WF and none had heard of them 🙁 Perhaps they’re hoping for distro in the stores… It was a little energy sapping and discouraging, BUT I got a WF black bean salsa and leaving out the onions and cilantro – sorry just not a fan -and used the whole wheat tortillas I had on hand these were tasty. I even “marinated” the shrimp w/ the sala and actually cooked the shrimp with some of the salsa (well the marinated part – which maybe wasn’t the best idea).
        Still… pleasantly surprised. I was a little leary on the mango and avocado combo, but it was nice. I will try these again, and one day hopefully with Nola’s. (Thought you’d want to pass along… just really hard to find, well never did…) Maybe your post will help spread the word and help get them in more stores! Thanks for a healthy recipe for me to try.

  4. April 23, 2016 / 12:27 pm

    Jenna! I can’t stop stalking your blog this morning. These sound SO good!

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