Shrimp Tacos with Avocado and Mango Salsa Recipe


Nutrition

Cal/Serving: 253
Daily Value: 13%
Servings: 2

High-Fiber, Low-Sodium
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat12g18%
Saturated2g9%
Carbs37g12%
Fiber5g21%
Sugars12g0%
Protein4g8%
Sodium25mg1%
Calcium60mg6%
Magnesium47mg12%
Potassium286mg8%
Iron1mg6%
Zinc1mg5%
Phosphorus170mg24%
Vitamin A1369IU27%
Vitamin C37mg62%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg4%
Niacin (B3)1mg7%
Vitamin B60mg11%
Folic Acid (B9)45µg11%
Vitamin E3mg13%
Vitamin K28µg36%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Shrimp Tacos with Avocado and Mango
Yasmin Fahr

Spicy, sweet, and creamy, these tacos with mango salsa are great for a quick dinner or for an outdoor get together when it's warm outside (plus it pairs well with margaritas). While I sliced some avocado on top of these tacos, you can also add a scoop of homemade guacamole to make the dish even more filling (and delicious). 

The recipe can also be easily doubled or tripled to feed a group since it's incredibly easy to make and works perfectly for large-format meals. 

Click here to see Shrimp Recipes for Any Day of the Week

Click here to see 8 Quick & Easy Tacos Recipes.

Click here to see A Healthy Super Bowl Menu.

4.666665
Ratings12

INGREDIENTS

  • ½ ripe mango (use the rest for mango margaritas or something delicious), diced
  • ½ scallion, light green and green parts only
  • ½ jalapeño, diced
  • Juice of ½ lime
  • 3 sprigs cilantro, chopped
  • Salt and fresh black pepper
  • 12 peeled and deveined shrimp
  • 2 or 3 pinches of cayenne
  • 1 ½ tablespoons olive oil
  • 4 corn or flour tortillas
  • ½ ripe avocado, sliced thinly, for garnish

DIRECTIONS

In a bowl, combine the mango, scallion, jalapeño, lime juice, cilantro, and season with salt and pepper to taste. Combine together, re-seasoning as needed. Set aside to let the flavors soak together while you prepare the shrimp. 

In a bowl, combine the shrimp with the salt, pepper, cayenne, and olive oil. Toss together. Heat a large pan over high heat, when hot, turn down to medium-high heat and add the shrimp. Cook for about 2-3 minutes per side until no longer transluscent (but make sure not to over cook or they will become rubbery). 

Meanwhile, warm the tortillas in a pan, toaster, or oven until they are hot and soft (not crispy). On serving plates, place 3 shrimp in each tortilla, top with the mango salsa, and a slice or 2 of avocado. Serve immediately and enjoy! 

Recipe Details

Total time: 15 minutes

Servings: 2

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3 Comments

lili's picture

I absolutly loved this one. today's weather was perfect fot the Mango salsa.

scottt's picture

Lets eat

tdm-35-icon.png

I can't eat any type of bread. I prepared this recipe and instead of tortilla, I used letuce leaf.It came out so well.

thanks,

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