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Mango Jicama Shrimp Taco Bowls

mango jicama shrimp taco bowls

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!
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Course: Main Course
Cuisine: American
Keyword: shrimp tacos, taco bowls, whole30 tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


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
  • pepper
  • 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
  • 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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