Cilantro Lime Shrimp Tacos with Mango Salsa
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Unrated
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Prep Time
20 mins
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Cook Time
7 mins
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Total Time
27 mins
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Servings
8 -10 tacos
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Course
Main Course
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Cuisine
Mexican
Cilantro Lime Shrimp Tacos with Mango Salsa
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Cilantro lime shrimp tacos EXPLODING with tangy, punchy flavor complimented by sweet refreshing Mango Salsa and silky Avocado Crema! Cilantro Lime Shrimp Tacos are the BEST light, flavorful and fillings shrimp tacos that rival any restaurant and on your table in 30 minutes! You can prep the toppings ahead of time for a super quick and easy weeknight dinner that tastes wonderfully gourmet.
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Ingredients
Cilantro Lime Shrimp
- 1 1/2 lbs. Shrimp peeled and deveined, large, 21-30 count per pound
- 4 garlic minced, cloves
- 1 teaspoon lime zest
- 1/2 tsp EACH chili powder brand McCormick®
- 1/2 tsp EACH ground cumin brand McCormick®
- 1/4 teaspoon salt brand McCormick®; dried oregano; onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper optional for a kick, brand McCormick®
Add later:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 tablespoons lime juice
- 2 tablespoons cilantro minced
Mango Salsa
- 1 recipe mango salsa
Avocado Crema
- 1 avocado medium
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt brand McCormick®
- 1/4 teaspoon ground cumin McCormick brand
- 1/4 teaspoon garlic powder McCormick brand
- milk as needed to reach desired consistency
Tacos
- 8 corn tortilla or flour tortillas
- cotija cheese optional
- hot sauce optional
- cabbage optional, shredded
Instructions
Cilantro Lime Shrimp
- Add all of the Shrimp Ingredients (except the “Add Later" ingredients) to a bowl and stir to combine. Let sit 15-30 minutes at room temperature. You can use this time to prepare your Mango Salsa and Avocado Crema. Instructions Below.
- To cook shrimp, melt 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and let cook 1 minute without touching then continue to cook and stir for approximately 3-4 minutes or just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices to a plate. Toss with 1-2 tablespoons lime juice and cilantro. Once cool enough to handle, you can chop off shrimp tails.*
Mango Salsa
- Add all of the Mango Salsa ingredients to a medium bowl and stir to combine. Refrigerate.
Avocado Crema (optional)
- Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
Assemble:
- Add shrimp followed by Mango Salsa, Cotija Cheese then Avocado Crema. Add additional lime juice and hot sauce if desired.
Notes
- *You can half the Mango Salsa Recipe if you don't want any leftovers.
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