Shrimp Tacos with Mango Salsa

This is a simple yet incredibly flavorful taco recipe that I make on repeat in my kitchen. The tacos are paired with a mango salsa made with bell peppers, green onions, and lime juice, then topped with crumbled feta. Ready in just 30 minutes from start to finish, and it all comes together in one pan!

Course Main Course

Cuisine Mexican

Keyword shrimp tacos

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 312kcal

Author Julia

Ingredients

Mango Salsa

2 mangos ripe, peeled, pitted, and diced
1 small sweet red bell pepper diced
4 green onions finely chopped
2 tablespoons freshly squeezed lime juice
salt to taset

Shrimp

2 tablespoons olive oil
1.5 lb raw shrimp large (about 15-20 count per pound), peeled and deveined
5 cloves garlic minced or finely chopped
1 teaspoon chili powder
¼ teaspoon salt add more to taste
2 tablespoons freshly squeezed lime juice

Other ingredients

8 tortillas (yellow or white corn tortillas or flour tortillas)
½ cup Feta cheese crumbled
fresh cilantro for garnish
sliced lime for garnish

US Customary - Metric

Instructions

Make mango salsa

In a medium mixing bowl combine diced mangos, diced red bell pepper, finely chopped green onions, and lime juice. Toss to combine. Taste and season with salt and pepper, if needed.

Cook shrimp

Heat 2 tablespoons of olive oil on medium-high heat in a large, high-sided skillet. Add shrimp (without overcrowding) and garlic, and sprinkle with chili powder and salt. (You might have to cook in 2 batches.)
Cook the shrimp, flipping once or twice, on medium heat, about 3-4 minutes total (2 minutes per side), until pink. Remove from heat. Add freshly squeezed lime juice to the shrimp, and mix well.

Toast the tortillas

Toast the tortillas over an open gas stovetop flame on medium or low heat - (depending on your stovetop). Use tongs and flip them often until lightly charred and blackened around the edges. Note: Watch your tortillas carefully at all times and adjust the flame if they get too burned. Flip the tortillas quickly with tongs as they start to get blackened around the edges.

Assemble

Assemble the tacos by stuffing the cooked shrimp (and all the juices from the skillet) into the warmed, lightly charred tortillas (you can use 1 or 2 tortillas per taco). Top with mango salsa and crumbled Feta cheese. Make sure to pour all the juices from the mango salsa bowl into the tacos.

Nutrition