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Shrimp Tacos with Mango Salsa

March 29, 2011 by jessfuel 7 Comments

I’m really excited to share this recipe because it’s super simple, so easy, relatively healthy and SO yummy. I’ve made it once before this, and it might be one of my favorite things I’ve ever made. The only reason I haven’t repeated it sooner is because mangos have been hard as rocks for the past 6 months. When I saw mangos on sale the other day, and felt that they were actually ripe, this was the first thing that came to my mind!

Shrimp Tacos with Mango Salsa

For salsa

  • 1 mango, diced
  • 1 small or 1/2 large tomato, diced
  • 1 jalapeno, minced
  • 3 scallions, chopped
  • 2 tbsp chopped cilantro
  • juice of 1/2 lime
  • salt and pepper, to taste

For shrimp

  • 1 lb medium shrimp (raw, peeled, deveined)
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tbsp oregano
  • salt, to taste
  • soft taco shells

Start by making the salsa, so it has a little time to marinate all its delicious flavors together. The commissary didn’t have any cilantro when we went which was a major bummer because it’s a big player in this salsa. Luckily I found these weird dried cilantro cubes in the Mexican aisle, and decided to try them.

Chop up all the veggies and add them to a mixing bowl.

Add lime juice, cilantro and s & p, and toss well.

Now it’s time to work on the shrimp. Gettin’ spiced up…

In a bowl, sprinkle the shrimp with spices and salt, and toss to coat.

In a skillet, over medium heat, cook the shrimp until pink, about 4-5 minutes, tossing occasionally.

Now all you have left to do is assemble the tacos! A taco shell, a few shrimp, and a nice scoop of salsa…

WARNING: Slightly messy and difficult to eat. But SO worth it.

The spicy shrimp and cool mango go really well together. I used scallions because they’re the only raw onions Nick can eat without getting sick, but you could also use diced red onion. The cilantro cubes weren’t as good as fresh, but they gave it a nice cilantro flavor and worked in a pinch! I don’t know how many people a pound of shrimp normally feeds, but we didn’t seem to have any leftovers. 😉

Go make these. Now.

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Filed Under: Seafood Tagged With: easy, healthy, seafood

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Comments

  1. Alana D says

    April 12, 2011 at 11:15 am

    Those look soo good. I love nothing more than a good shrimp taco accompanied w/an amazing salsa.

    Reply

Trackbacks

  1. Apple Jack Quesadillas « Flying on Jess Fuel says:
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    […] tortillas from Shrimp Tacos. Leftover Monterey Jack cheese from Chile Rellenos. Mustard from my minor condiment obsession. And […]

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  2. Waldorf Quinoa Salad | Flying on Jess Fuel says:
    July 11, 2011 at 8:09 am

    […] it works. If you’re the type who likes grapes in your chicken salad, raisins in your tuna, or mangoes in your salsa– this one’s for […]

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  3. Strawberry Salsa | Flying on Jess Fuel says:
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    […] some of my salty/sweet combos, I was pretty sure the salsa would be a hit. I’ve made mango salsa and raspberry peach salsa before, but strawberry was a new one, and it sounded […]

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    August 13, 2012 at 7:18 am

    […] For dinner I made Shrimp Tacos with Mango Salsa. I make these pretty often because they’re super quick and easy and also extremely delicious! […]

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  6. Irish Mule Cocktails | Flying on Jess Fuel says:
    August 3, 2015 at 9:15 am

    […] over last week to celebrate Nick’s return and test out our Irish Mules. I made these yummy Shrimp Tacos with Mango Salsa. This is a recipe I make all the time because it’s so easy but delicious. I really need to […]

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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