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–+ servings

Shrimp Tacos with Mango Salsa

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes

Equipment

Ingredients  

  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 pound raw shrimp, peeled, deveined, and tails removed
  • 6 corn tortillas, warmed
  • Mango Salsa, if desired
  • Creamy Cilantro Avocado Dressing, if desired

Instructions 

Shrimp

  • Combine chili powder, paprika, garlic powder, salt, and black pepper in a medium-sized bowl.
  • Pat shrimp dry with a paper towel and add shrimp to spices. Toss to combine and let sit for 10-15 minutes.
  • In a 10-12 inch frying pan, heat olive oil over medium-high heat.
  • Once olive oil is hot, add shrimp in a single layer and let cook for 1-2 minutes. Flip shrimp and let cook for approximately 2-3 more minutes. Shrimp are cooked once they have turned opaque white with slight pink accents.
  • Remove shrimp from skillet and set aside.

Assembly

  • Over an open gas stovetop flame on medium/low heat corn tortillas until lightly charred on the edges (approximately 10 seconds per side). Place 3-4 shrimp in each taco and then top with mango salsa and a drizzle of creamy cilantro avocado dressing, if desired.

Notes

1. Mango Salsa and Cilantro Avocado Dressing:  Salsa and dressing can be made up to five hours in advance. Cilantro avocado dressing will last 3-5 days in the refrigerator. The mango salsa will last up to three days depending on the ripeness of produce used but will begin to lose freshness after approximately five hours. Adding a extra squeeze of lime before storing will help.
2. Warming Tortillas: Tortillas can also be heated on a medium-size skillet or griddle until golden brown in some spots (approximately 30 seconds per side).
3. Storage: The shrimp will last 2-3 days in the refrigerator when stored in an airtight container.
4. Reheat: Shrimp can be reheated but be careful of overheating as shrimp will turn rubbery. Heat at 30-second intervals in the microwave until warm, or toss them in a skillet for 2-3 minutes until warm.
5. Number of Servings: The number of servings will vary.  Depending on the size of the shrimp the number of shrimp per pound will vary.  We used large 20/25 shrimp.  The 20/25 is the approximate number of shrimp per pound.
6. Nutritional Value: The nutritional value is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the shrimp due to the variation in nutritional value in tortillas which will vary by brand and type. The nutritional value of the mango salsa and cilantro avocado dressing can be found on the recipe cards for those recipes.
7. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.