Shrimp & Mango Lettuce Wrap Tacos

Shrimp lettuce wrap tacos with mango salsa & a cilantro greek yogurt sauce, this flavor combination is to die for

This dish screams summer. It’s super light, tropical, and fruity. I made my shrimp a little spicy, but that could easily be changed if you’re not a fan of spicy food. Although, the sweet mango salsa and creamy cilantro yogurt sauce really balances the spice.

Prepping this meal makes it a really easy dinner. I pre-cut my romaine boats and put together the mango salsa and cilantro greek yogurt sauce and stored them in my fridge a half hour prior to dinner. When it was time to eat, all I had to do was season the shrimp and cook them in a pan.

Recipe – serves 3-4

Shrimp Tacos-

1 lb. shrimp, peeled, deveined, tails removed
1 tbsp avocado or olive oil
2 tsp chili powder, or to taste
1/4 tsp paprika
1/4 tsp cayenne
juice of 1/2 a lime
8-10 romaine lettuce boats

Mango Salsa-
1 mango, finely chopped
juice of 1 lime
1/4 cup cilantro leaves, finely chopped
1/4 cup yellow bell pepper, finely diced
1/4 cup red bell pepper, finely diced
salt to taste

Cilantro Greek Yogurt Sauce-
1 cup plain greek yogurt
1/2 cup cilantro leaves, finely chopped
Juice of 1/2-1 lime
1/4 tsp minced garlic
salt & pepper to taste


  1. First assemble the mango salsa by combining and mixing all it’s ingredients in an air tight container. Place in fridge and let rest for at least a half hour but no more than 3 hours.
  2. Then put together the cilantro yogurt sauce. Combine all the ingredients in a bowl and mix well, or use a food processor. Store in the fridge for about a half hour to an hour, in an air tight container.
  3. Season the shrimp with chili powder, paprika, cayenne, salt & pepper. Heat the oil over medium-high heat in a large pan. Cook the shrimp for about 4-5 minutes per side or until pink, cooked through, and to your liking.
  4. Assemble your tacos, place the shrimp on the lettuce wrap then top with some mango salsa and cilantro yogurt sauce. Serve immediately and enjoy!


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