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Shrimp and Dragon Fruit Street Tacos


Because you can never have too many tacos. Shrimp tacos are one of my all times faces. Enjoy the tropical twist with mango and dragonfruit. Pescatarian


  • Shrimp
  • 8 small corn tortillas (approx 25g size)
  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced or grated
  • ½ tsp chili powder
  • ½ tsp cumin
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • Mango Dragonfruit Slaw
  • ½ of a fresh mango, julienned
  • ½ cup purple cabbage, julienned
  • Juice of ½ lime
  • ½ jalapeno pepper, seeds removed and diced (keep some of the seeds if you like it spicy!)
  • Salt to taste
  • 2 tbsp Level Ground Dried Dragonfruit, crumbled
  • Garnish
  • 1 Avocado
  • Fresh cilantro


  1. Combine all Slaw ingredients, except for the dragonfruit, in a small bowl. Stir to combine and set aside.
  2. Next, combine the chili powder, cumin, salt and pepper in a small bowl and stir to combine. Add the shrimp and toss to coat evenly.
  3. Heat oil in a large frying pan over medium high heat. Once hot, add garlic (you can test this by adding a small amount of garlic, it should start sizzling). Saute until it starts to become fragrant, 1-2 minutes.
  4. Add the shrimp and allow them to brown on the first side without stirring, 2-3 minutes. This will allow the flavor to build.
  5. Flip them over and cook another 2 minutes or so, until opaque. Turn off the heat and give them a stir. Allow them to sit in the pan for another couple of minutes. The residual heat will gently finish cooking them.
  6. Just before dishing up, add the dragonfruit to the Slaw. This will ensure it stays nice and crunchy!
  7. Heat your tortillas in the microwave or oven if you prefer them warm. Divide onto plates and top with the shrimp, Avocado, Slaw and finish with cilantro to garnish.
  • Prep Time: 15
  • Cook Time: 5
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Mexican

Keywords: easy, weeknight meal, cinco de mayo

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