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Shrimp Tacos With Mango Salsa Recipe Card

These Shrimp Tacos With Mango Salsa combine juicy, seasoned shrimp with sweet mango, crisp cabbage, fresh cilantro, jalapeño, and lime. Ready in 30 minutes, this beginner-friendly recipe makes 8 small tacos and is ideal for a fresh weeknight dinner.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Mango Salsa
  • 1 large ripe mango, cut into ½-inch cubes
  • 1 cup shredded cabbage
  • ⅓ cup finely chopped red onion
  • 1 small jalapeño, finely minced
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon honey
  • ¼ teaspoon salt
For the Shrimp
  • 1 pound raw large shrimp, peeled and deveined
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon olive oil or avocado oil
For Serving
  • 8 small corn or flour tortillas
  • Lime wedges, optional
  • Sliced avocado, optional
  • Crumbled cotija cheese, optional
  • Sour cream, optional

Equipment

  • Large skillet, at least 10 inches wide
  • Medium mixing bowl
  • Small bowl or shallow dish
  • Cutting board
  • Sharp kitchen knife
  • Measuring spoons
  • Large spoon
  • Whisk or fork
  • Tongs or wide spatula
  • Paper towels
  • Clean kitchen towel or aluminum foil

Method
 

  1. Whisk the dressing
  2. Prepare the produce
  3. Mix the salsa
  4. Chill the salsa
  5. Dry the shrimp
  6. Season the shrimp
  7. Heat the skillet
  8. Cook the shrimp
  9. Warm the tortillas
  10. Assemble the tacos

Notes

  • Using frozen shrimp: Thaw the sealed bag in cold water for 15 to 20 minutes, then dry the shrimp well.
  • Using flour tortillas: The calories and carbohydrates will be higher than the estimate above.
  • Avoiding rubbery shrimp: Remove the shrimp from the pan as soon as the centers lose their gray color.
  • Preventing watery salsa: Drain excess juice before adding the salsa to the tortillas.
  • Making it mild: Remove the jalapeño seeds and inner ribs, or leave the jalapeño out.
  • Adding more heat: Keep some jalapeño seeds or serve hot sauce on the side.