Description
Enjoy these vibrant shrimp tacos topped with a fresh and zesty mango salsa. Perfect for a light dinner or a festive Taco Tuesday.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, seeded and minced (optional)
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese (optional)
- 1/4 cup sour cream or Greek yogurt (optional)
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- While the shrimp cooks, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, cilantro, minced jalapeno (if using), and lime juice. Stir gently to combine.
- Warm the corn tortillas according to package directions.
- Fill each warm tortilla with the cooked shrimp.
- Top generously with the fresh mango salsa.
- Garnish with cotija cheese and a dollop of sour cream or Greek yogurt, if desired.
Notes
- For spicier tacos, leave some seeds in the jalapeno.
- If you don’t have corn tortillas, flour tortillas work well too.
- Avocado slices or a sprinkle of shredded cabbage can be added for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: Approx. 350
- Sugar: Approx. 10g
- Sodium: Approx. 400mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 5g
- Protein: Approx. 20g
- Cholesterol: Approx. 150mg