These Mango Jicama Shrimp Taco Bowls are the best kind of summer dinner; fast, fresh, and super flavorful. Ready to inhale in just 20 minutes!
Taco Tuesday when you’re on a Whole 30 can still happen. You just need to omit the tortilla, which whatever. I’m all about the flavors in the filling anyway. Oh hey, lettuce wraps
Today, one of my oldest bloggy friends, Lane, is sharing a favorite – Mango Jicama Shrimp Taco Bowls. These taco bowls sound so flavorful with the avocado, seasoned shrimp and jicama slaw with mango. I can’t wait to make these shrimp tacos, like yesterday. If you’re not doing a whole 30, these lobster tacos are also insanely good (just omit the tortilla if you’re on that keto train #choo)
I asked Lane to guest post today because she’s pretty much the healthiest eater I know, and she’s successfully completed three rounds of the whole 30 and her recipes are usually easy, fast, and flavorful. She hit it out of the park with these Mango Jicama Shrimp Taco Bowls, and as I type this I remember I have a frozen bag of shrimp in the back of the freezer from Thrive Market to use, and now I know I’ve got to make these tacos, n o w. Except tonight, I’ve already planned to make so these shrimp taco bowls will need to happen at the end of the week, which still good to meeeee.
Lane has two little ones at home, so she’s all about e a s y. Lane doesn’t blog much anymore, but you can find her sharing recipes, inspiration, and the occasional cute baby photo on her Instagram page @laneslatestdish
“Tacos are a favorite in our house and just because we are doing a Whole30 or eating paleo they are not something we are willing to give up. I drew inspiration for this recipe from our favorite local taco shop. It’s close to our house and whenever we drive by (every day) my two year old yells “Go to restaurant, TACOS!” from the backseat. Needless to say we eat there a lot, but at home we try to stick to mostly paleo – so my beloved corn tortillas are out.
Enter the taco bowl, we eat them at least weekly on Whole30. Loaded with slaw to fill you up and piled with protein and healthy fats to keep you full. Shrimp cooks quick, making it the perfect weeknight meal for nights you have approximately 5 minutes to make dinner. I usually try to prep for dinner while my girls are napping, but I save the cooking for right before we eat. If you have ever dealt with hungry minions you know they need their dinner and they need it now. Easy meals are life for us.”
These shrimp taco bowls have loads of fresh flavor, with so many whole and tasty ingredients. If you’re going the keto route, you could omit the mango – otherwise, this is as clean as it gets, friends. Enjoy!
Items used to make this recipe:
mango jicama shrimp taco bowls
For the shrimp
- 12 oz peeled and deveined shrimp
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- pinch of red pepper flakes
- ¼ teaspoon salt
- 1 tablespoon avocado oil - or olive oil (can also use coconut oil)
For the bowl
- 1 bag coleslaw mix - shredded cabbage and carrots
- 1 cup jicama - julienned
- 1 mango - julienned
- ¼ cup cilantro - chopped and divided
- Juice of 2 limes - divided
- 1 tablespoon avocado oil
- ½ cup Whole 30 approved mayo or homemade
- ⅛ teaspoon garlic powder
- 2 tablespoons water
- 1 avocado - sliced
- In a medium bowl, combine all spices and toss shrimp to coat. Heat a skillet to medium heat, add choice of fat (avocado oil, coconut oil, or ghee) and cook shrimp 2-3 minutes per side.
- In a large bowl toss together coleslaw, jicama, mango, 2 tablespoons of cilantro, juice of 1 lime and avocado oil. Mix and set aside.
- In a small bowl assemble the cilantro lime aioli; whisk together mayo, remaining cilantro, juice of 1 lime, garlic powder, and water.
- Divide slaw among bowls, top each with sliced avocado, shrimp and a drizzle of the cilantro lime aioli.
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