Get the Recipe: Shrimp Tacos with Mango
Quick and easy shrimp tacos, with fast pan-cooked shrimp, a fresh mango salsa and an avocado lime sauce. A bright, fresh and light dinner that's quick and easy, too!
Ingredients
- 6 flour or corn tortillas
Avocado cilantro lime sauce:
- 1 large avocado, peeled and pitted
- 1 medium jalapeño, cored and deseeded and roughly
- 1 clove garlic
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon sour cream, or yogurt
- Juice of 1/2 a lime
- 1/2 teaspoon salt
For the mango shrimp filling:
- 2 teaspoons vegetable or canola oil, or other neutral-tasting cooking oil
- 1 lb medium raw or cooked shrimp, peeled, deveined and tails removed, raw or cooked *see Note 1 below
- 1 medium jalapeño, seeded and diced.
- 2 cloves garlic, chopped
- 1/2 - 1 teaspoon Tajín seasoning, to taste *see Note 2 below
- 1 large mango, seeded and diced *see notes below
- 1/4 cup fresh cilantro, chopped
- 3-4 Tablespoons lime juice
Instructions
For the avocado cilantro lime sauce:
- Combine all the ingredients in a food processor (or blender). Process until well combined and just a bit chunky. Set aside or cover and refrigerate if making ahead.
For the mango shrimp filling:
- Tip! Start with thoroughly thawed shrimp (see Notes below on how to thaw frozen shrimp). If start with cooked shrimp, add the shrimp AFTER briefly cooking the garlic and jalapeño If using raw uncooked shrimp, cook the shrimp for 3-4 minutes (or until pink), then remove to a clean plate before wiping the skillet and cooking the garlic and jalapeño.
- Heat the oil in a skillet over medium heat. Add the jalapeño and garlic and cook, stirring for about 1 minute. Add the cooked shrimp and cook for 1-2 minutes to heat through. **Return the shrimp to the pan if you started with raw shrimp. Add the Tajín and stir to combine. Add the mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and season if necessary.
- Warm the tortillas on top of a gas stove or wrap the tortillas in a towel or slightly damp paper towel and heat in the microwave for 30 seconds.
To assemble the tacos:
- Spread some of the Avocado sauce onto the bottom of the warmed tortillas. Top with some of the mango shrimp mixture. Serve immediately.
Notes
Note 1: You can start with raw or cooked shrimp. If starting with raw shrimp, cook the shrimp in the skillet before adding the jalapeño and garlic. Remove the cooked shrimp to a plate, before proceeding with the recipe.
Note 2: Tajín is a Mexican dry spice blend which is chili powder, lime and salt. If you don't have Tajín, use a bit of chili powder (the type you'd use for a pot of chili), some lime zest and a sprinkling of salt.
How to thaw shrimp: Place frozen shrimp into a bowl with cold (not warm or hot) water. Place a plate or shallow bowl overtop to submerge the shrimp in the water. Let stand for 30-40 minutes until thawed. Pat the shrimp dry with a paper towel before using.
How to cut a mango: There are a couple of ways to cut a mango, but this is my preferred way. There is a thin, oblong pit that runs through the middle of the mango lengthwise. Cut away the flesh on either side of the pit. With each piece cut off, use a paring knife to cut the flesh into cubes, being careful not to cut all the way through. Use the knife to slice underneath the cubed mango, between the cubes and the skin to remove them from the skin. Alternatively, you can use a vegetable peeler to peel the mango, then cut off the flesh into chunks around the seed. Finish by cutting the flesh into cubes.
Be sure to read the notes above this Recipe Card, where you find more tips on making this recipe. You'll also find step-by-step photos and a video that you might find helpful.
Serving: 1taco, Calories: 239kcal, Carbohydrates: 24g, Protein: 19g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 122mg, Sodium: 510mg, Potassium: 495mg, Fiber: 4g, Sugar: 6g, Vitamin A: 573IU, Vitamin C: 25mg, Calcium: 108mg, Iron: 2mg
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