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shrimp tacos

Shrimp and Mango Tacos

This tropical fusion dish combines juicy shrimp with sweet mango salsa in warm tortillas for a refreshing meal that balances sweet, tangy, and spicy elements. Perfect for summer entertaining or a vibrant weeknight dinner that will transport you to beachside dining.
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Course: Main Course
Cuisine: Caribbean, Fusion, Mexican
Keyword: Shrimp Tacos, Mango Salsa, Seafood Tacos, Tropical Tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 385kcal

Equipment

  • Large Skillet
  • Mixing bowls

Ingredients

For the Shrimp

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • salt and freshly ground black pepper to taste
  • 1 lime juiced

For the Mango Salsa

  • 2 ripe mangoes diced
  • 1 small red onion finely diced
  • 1 jalapeño seeded and minced
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • salt to taste

For Assembly

  • 8-10 small corn or flour tortillas
  • 1 avocado sliced
  • crumbled cotija cheese substitute: feta
  • fresh cilantro sprigs
  • lime wedges for serving

Instructions

  • Combine the diced mango, red onion, jalapeño, and cilantro in a medium bowl. Squeeze fresh lime juice over the mixture and add a pinch of salt. Gently toss to combine. Allow the salsa to rest for at least 15 minutes to let the flavors meld together.
  • In a large bowl, mix the olive oil, minced garlic, chili powder, cumin, smoked paprika, cayenne, salt, pepper, and lime juice. Add the peeled and deveined shrimp, tossing gently to coat. Let marinate for 10-15 minutes.
  • Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until pliable and slightly charred. Keep warm by wrapping in a clean kitchen towel or aluminum foil until ready to serve.
  • Heat a large skillet over medium-high heat. When hot, add the marinated shrimp in a single layer (work in batches if needed). Cook for approximately 2 minutes per side until they turn pink and opaque.
  • Place a small amount of avocado slices on each warmed tortilla. Top with 3-4 cooked shrimp, a generous spoonful of mango salsa, a sprinkle of cotija cheese, and fresh cilantro. Serve immediately with lime wedges.

Notes

No mangoes? Try pineapple or peaches for a different tropical twist. For a dairy-free version, replace cotija with a sprinkle of nutritional yeast or simply omit. For a healthier option, use lettuce wraps instead of tortillas or add extra vegetables like shredded red cabbage for more nutrients and crunch.

Nutrition

Calories: 385kcal | Carbohydrates: 42g | Protein: 24g | Fat: 15g | Sodium: 410mg | Fiber: 8g | Sugar: 14g
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