Back
0 from 0 votes

Quick Shrimp Tacos with Mango Salsa

These fast and flavorful shrimp tacos are topped with a bright mango salsa, fresh cilantro and a sprinkle of cotija cheese.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Cuisine: Mexican

Ingredients

For Mango Salsa:
  • 1 Mango peeled and cut into cubes (about 2 cups cubed)
  • 4 oz cherry tomatoes diced
  • 1-2 jalapeños seeded, deveined and finely minced (about 2 tablespoons minced)
  • ¼ medium red onion finely chopped (about 1/3 cup chopped)
  • ¼ cup packed fresh cilantro chopped
  • 1 teaspoon lime zest from 1 lime (optional)
  • 1 tablespoon lime juice from 1 lime
  • salt to taste
For Shrimp:
  • 1 pound medium shrimp peeled and deveined
  • 4 teaspoons chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¾ teaspoon salt
  • vegetable oil for cooking
  • 10 corn tortillas
  • chopped fresh cilantro or micro cilantro for topping
  • cotija cheese crumbled
  • Lime wedges for serving

Instructions

    Cup of Yum
  1. For mango salsa, combine mango, tomatoes, jalapeno, red onion, cilantro and lime zest in a medium bowl. Add lime juice and salt and toss to coat. Taste and season with additional salt if desired. Refrigerate until ready to serve.
  2. Be sure all your shrimp are deveined and peeled, tails removed. Thaw completely if frozen. Lay on a paper-towel lined plate and pat dry.
  3. In a small bowl, mix together chili powder, garlic powder, oregano, cumin, salt and pepper until evenly mixed. Sprinkle generously over shrimp, coating both sides evenly with a thick layer of spice mixture.
  4. Preheat a large nonstick skillet over medium-high heat. Add oil to hot skillet, and let oil preheat until shimmering.
  5. Add shrimp, arranging in a single layer in the bottom of the pan.
  6. Cook for about 2 minutes per side (4 minutes total) or until shrimp are opaque and sides are browned. Transfer to a cutting board and cut into bite-sized pieces (if your shrimp are on the small side you can leave them whole).
  7. Meanwhile, to warm tortillas, preheat a nonstick skillet or flat griddle over medium heat. Quickly dip a tortilla in a bowl of cold water, then place on skillet. Depending on the size of your pan you can cook a few at once. Heat for 30 to 60 seconds, then flip and heat the other side for 30 to 60 more or until the water is evaporated and tortilla is soft and pliable. Transfer to a plate and cover with a clean tea towel while you warm the rest of the tortillas.
  8. Arrange warm tortillas on serving plates. Top with shrimp and a generous scoop of mango salsa. Optionally top with more chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime if desired.