Shrimp Tacos with Fresh Mango Salsa
These shrimp tacos are fresh, vibrant, and packed with flavour. Juicy seasoned shrimp are tucked into warm tortillas and topped with a bright mango salsa that's sweet, tangy, and just a little spicy.
Prep time
20 min
Cook time
10 min
Serves
Ingredients
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Mango Salsa
- 2ripe mangoes, peeled and diced (about 2 cups)
- ¾ cupcherry tomatoes, diced
- 1–2jalapeños, seeded and finely diced
- ⅓ cupred onion, finely chopped
- ⅓ cupfresh cilantro, chopped
- about 2 tbspjuice of 1 lime
- zest of 1 lime
- to tastesalt and pepper
Shrimp
- 40medium shrimp, peeled, deveined, and tails removed
- 1 tbspolive oil or avocado oil
- 1 tspchili powder
- 1 tspgarlic powder
- ½ tspdried oregano
- ½ tspcumin
- ½ tspsea salt
- ¼ tspblack pepper
For Serving
- 8 large or 10 smallertortillas
- lime wedges
- optionalextra cilantro, for garnish
- hummus or spicy dip
Ingredients
Mango Salsa
- 2ripe mangoes, peeled and diced (about 2 cups)
- ¾ cupcherry tomatoes, diced
- 1–2jalapeños, seeded and finely diced
- ⅓ cupred onion, finely chopped
- ⅓ cupfresh cilantro, chopped
- about 2 tbspjuice of 1 lime
- zest of 1 lime
- to tastesalt and pepper
Shrimp
- 40medium shrimp, peeled, deveined, and tails removed
- 1 tbspolive oil or avocado oil
- 1 tspchili powder
- 1 tspgarlic powder
- ½ tspdried oregano
- ½ tspcumin
- ½ tspsea salt
- ¼ tspblack pepper
For Serving
- 8 large or 10 smallertortillas
- lime wedges
- optionalextra cilantro, for garnish
- hummus or spicy dip
Instructions
Mango Salsa
- 1
In a medium bowl, combine the mangoes, tomatoes, jalapeños, red onion, cilantro, lime juice, and lime zest.
- 2
Season with salt and pepper and toss gently to combine.
- 3
Refrigerate until ready to serve.
Shrimp
- 1
Pat the shrimp dry with paper towels.
- 2
In a large bowl, toss the shrimp with the oil, chili powder, garlic powder, oregano, cumin, salt, and pepper until evenly coated.
- 3
Heat a large skillet over medium-high heat.
- 4
Cook the shrimp for 1–2 minutes per side, or until pink and cooked through.
- 5
Warm the tortillas.
- 6
Fill each tortilla with shrimp and top generously with mango salsa.
- 7
Garnish with cilantro and serve with fresh lime wedges.
Melissa's Notes
The mango salsa can be made up to 24 hours ahead of time and stored in the refrigerator. Give it a gentle stir before serving.
Adjust the jalapeños to suit your preferred spice level.
Homemade flour tortillas make these tacos extra special.
This recipe will generously fill 8 large tacos or 10 smaller tacos.
Nutrition Information
Per serving — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
This recipe works well with Fresh Mango Salsa
This recipe works well with Easy Soft Flour Tortillas
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