Description
Enjoy these vibrant shrimp tacos topped with a fresh and zesty mango salsa. This recipe is perfect for a quick weeknight dinner or a festive Taco Tuesday celebration, bringing sunshine and flavor to your table.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese (optional)
- Lime wedges, for serving
Instructions
- In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
- While the shrimp cooks, prepare the mango salsa. In a separate bowl, combine the diced mango, red onion, cilantro, minced jalapeño (if using), and lime juice. Gently mix to combine.
- Warm the corn tortillas according to package directions.
- Assemble the tacos: Fill each tortilla with cooked shrimp.
- Top generously with the fresh mango salsa.
- Garnish with cotija cheese, if desired.
- Serve immediately with lime wedges.
Notes
- For a spicier salsa, leave some seeds in the jalapeño.
- If you don’t have cotija cheese, feta cheese can be substituted.
- Avocado slices or a dollop of sour cream can also be added for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg