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Spicy Shrimp Tacos with Mango Salsa
In a perfect world, we’d live at the beach and eat fresh seafood by the ocean every night. Until our dream becomes a reality, we’ll settle for these spicy shrimp tacos with mango salsa. Close your eyes and you’re on a tropical vacation.
4 servings (12 tacos)
Mango Salsa
1 mango, finely diced
½ red onion, minced
1 garlic clove, minced
½ jalapeño, minced
Juice of 1 lime
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper
Tacos
1¼ pounds shrimp, peeled and deveined
1 tablespoon chile powder
1½ teaspoons garlic powder
½ teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons hot sauce (optional)
12 yellow corn tortillas
1 cup shredded cabbage
1. Make the mango salsa.
In a medium bowl, stir the mango with the red onion, garlic, jalapeño, lime juice and cilantro to combine. Season with salt and pepper; set aside.
2. Make the tacos.
In a medium bowl, toss the shrimp with the chile powder, garlic powder and cayenne pepper.
3. Sauté the shrimp.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and sauté until pink and fully cooked through, 4 to 5 minutes. Season with salt, pepper and hot sauce (if using).
4. Toast the tortillas.
Heat another large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.
5. Build the tacos.
Divide the cabbage among the toasted tortillas. Pile the shrimp on top and then garnish with the salsa. Serve immediately.
Mango Salsa
64 calories
0g fat
16g carbs
1g protein
13g sugars
Tacos
304 calories
7g fat
37g carbs
24g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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