Description
These Shrimp Tacos with Mango Salsa are a flavorful and vibrant dish that is perfect for a quick and delicious meal. The combination of tender shrimp, fresh mango salsa, and creamy cilantro lime sauce creates a delightful explosion of flavors in every bite.
Ingredients
Units
Scale
For the shrimp
- 2 teaspoons olive oil
- 1 1/4 pounds shrimp, peeled, deveined, and tails removed
- Chili powder and salt to taste
For the mango salsa
- 1 cup mango, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 jalapeno pepper, minced (remove seeds and ribs to make it milder)
- Juice of 1 lime
- 1/2 cup cilantro leaves, finely chopped
For the creamy cilantro lime sauce
- 1 cup sour cream (can use light)
- 1/2 cup cilantro leaves, roughly chopped
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- 1/4 cup prepared green salsa
- Salt and pepper to taste
For assembly
- 1 cup shredded purple cabbage
- 8 corn or flour tortillas
Instructions
- For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
- For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
- For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
- To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage, and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
Notes
- Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.
Nutrition
- Serving Size: 1 taco
- Calories: 345
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 201mg
