Shrimp Tacos with Mango Salsa
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
437 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Tacos with Mango Salsa
Description
This recipe begins by searing peeled and deveined shrimp seasoned with chili powder and salt in olive oil until pink and cooked through. The mango salsa, prepared ahead by combining diced mango, red bell pepper, jalapeño, lime juice, and cilantro, is chilled to develop flavors. A creamy cilantro lime sauce blends sour cream, cilantro, lime juice, honey, prepared green salsa, salt, and pepper to add richness and brightness.
Assembling the tacos involves layering warm corn or flour tortillas with shredded cabbage for crunch, cooked shrimp for protein and spice, creamy sauce for tang and moisture, and fresh mango salsa for sweetness and acidity. The interplay of sweet mango and spicy shrimp with the cool sauce and cabbage provides varied textures and flavors.
These tacos serve well as a light, fresh lunch or dinner and showcase seasonal fruit integration with seafood. The make-ahead element for salsa and sauce allows efficient preparation without sacrificing freshness.
Serving immediately helps maintain the crunch of the cabbage and the delicate textures of the shrimp and salsa.
Ingredients
For the shrimp
- 2 teaspoons olive oil
- 1 1/4 pounds Shrimp peeled, deveined and tails removed
- chili powder to taste
- salt to taste
For the mango salsa
- 1 cup Mango finely diced
- ½ cup red bell pepper finely diced
- 1/2 jalapeno pepper minced (remove seeds and ribs to make it milder)
- lime juice of 1
- ½ cup cilantro finely chopped, leaves
For the creamy cilantro lime sauce
- 1 cup sour cream (can use light)
- ½ cup cilantro roughly chopped, leaves
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- ¼ cup green salsa prepared
- salt to taste
- black pepper to taste
For assembly
- 1 cup purple cabbage shredded
- 8 corn tortilla or flour tortillas
Instructions
- For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
- For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
- For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
- To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
Notes
- Mango salsa and creamy cilantro lime sauce can be prepared up to 4 hours in advance and kept refrigerated.
- Adjust jalapeño amount or remove seeds to control salsa spiciness.
- Warm tortillas before assembling to improve pliability and flavor release.
- Serve immediately after assembling to keep cabbage crisp and shrimp texture tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 387mg | 129% |
| Sodium | 1281mg | 53% |
| Potassium | 503mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2015IU | 40% |
| Vitamin C | 62.3mg | 69% |
| Calcium | 325mg | 33% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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