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Spicy Shrimp Tacos with Mango Salsa
Spicy Shrimp Tacos with Mango Salsa
Photo: Liz Andrew/Styling: Erin McDowell

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.

RELATED: Crispy Baked Fish Tacos with Cabbage Slaw

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. 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. 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. 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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