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A plate with three shrimp tacos with mango salsa and a sparkling blueberry mocktail behind it

Shrimp Tacos with Mango Salsa

by Gemma Aguayo-Murphy
An irresistible blend of succulent shrimp, tangy mango salsa, and vibrant flavors come together in these mouthwatering Shrimp Tacos with Mango Salsa. Whether for a gathering or a quick weeknight dinner, these easy to prepare, nutritious, and light tacos are sure to leave you craving more.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 469 kcal

Equipment

  • cast-iron skillet or pan
  • Mixing bowl
  • cutting board
  • Knife

Ingredients
  

Mango Salsa

  • 2-3 ripe honey mangos
  • 2 jalapeño peppers
  • 2 tablespoon chopped cilantro
  • ¼ white onion
  • 1 large avocado (or 2 medium)
  • 1 lime
  • salt (to taste)

Shrimp

  • 2 pounds shrimp
  • 1 tablespoon olive oil or preferred cooking oil
  • 2 tablespoon butter
  • 4 garlic cloves, diced
  • 4 tablespoon diced cilantro
  • 1 lime
  • salt and pepper to taste
  • 6-8 corn tortillas

Instructions
 

Mango Salsa

  • Peel the mangos, remove the flesh from the pit and dice into small pieces. Place them in a mixing bowl.
  • Medium dice the onion, jalapeños, avocados, and cilantro and add to the bowl.
  • Squeeze fresh lime juice over the mixture and season with a pinch of salt.
  • Gently mix the ingredients and set aside.

Shrimp

  • Place frozen shrimp in a large bowl and fill with of cold water or place under cold, running water until defrosted. If using shrimp that has not been deveined or peeled, you'll need to peel and devein once they're defrosted.
  • Pat dry shrimp with paper towels and set aside.
  • Place a large cast-iron skillet or pan over medium-high heat.
  • Add oil and butter to the hot skillet. When the butter is melted, add garlic and sauté until fragrant.
  • Add shrimp to the pan and season with salt and pepper.
  • Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque.
  • Turn heat off. Sprinkle with cilantro and lime juice and stir to combine.

Assembling Tacos

  • Warm the tortillas in a dry skillet or microwave until soft and pliable. You can also warm them up over the flame of a gas stove until soft and a little charred around the edges.
  • Place a couple of tablespoons of the shrimp on each tortilla.
  • Top the shrimp with a spoonful of the mango salsa.
  • Serve the tacos immediately. Top with any additional salt, lime juice or Mexican hot sauce if desired.

Notes

  • Be careful not to overcook the shrimp as they can become tough and rubbery.
  • Eat the tacos as soon as they are prepared. It is not recommended to store assembled tacos as they will become soggy and lose their freshness.
  • Instead of tacos, you could also serve the shrimp and mango salsa on tostadas. Click here to learn how to make tostada shells.
  • Feel free to use whichever type of mangos you can find, just remember to select ripe mangos for the best flavor.
  • Make the salsa spicier by using serranos or make it mild by removing the seeds and white membranes from the jalapeños.

Nutrition

Serving: 1 servingCalories: 469kcalCarbohydrates: 44.9gProtein: 38.3gFat: 16.7gSaturated Fat: 5.2gCholesterol: 329mgSodium: 631mgPotassium: 800mgFiber: 7.4gSugar: 24.1gCalcium: 194mgIron: 2mg
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