Go Back Email Link
+ servings

Spicy Shrimp Tacos with Mango Salsa

Lightly spiced, quick-sauteed shrimp pairs perfectly with a vibrant, mango salsa with hints of lime, garlic, jalapeno, and cilantro and then topped with a cool, creamy avocado lime sour cream.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: Spicy Shrimp Tacos with Mango Salsa
Servings: 8
Calories: 239kcal

Ingredients

Shrimp

  • 2.25 raw shrimp, peeled and deveined use shrimp size of choice
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Mango Salsa

  • 1 1/2 cup mango, diced
  • 3 green onions, sliced thin
  • 2 tablespoons lime juice juice of 1 lime
  • 1 jalapeno, minced with ribs and seeds removed
  • 3 tablespoons fresh cilantro, chopped
  • 1 clove garlic, finely minced
  • 1/4 cup red sweet bell pepper, diced
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt

Avocado Lime Sour Cream

  • 1/2 avocado, removed from skin
  • 1/2 cup sour cream
  • 1/4 cup cilantro, fresh
  • 1 tablespoon lime juice, fresh squeezed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, fresh ground

Other

  • tortillas of choice
  • 1 lime cut into wedges for squeezing
  • cilantro and/or jalapeno rings for garnish

Instructions

  • Stir the raw, peeled, and deveined shrimp together with 1 tablespoon olive oil, chipotle chili powder, smoked paprika, onion powder, and black pepper. Let it sit on the counter while you prepare the salsa.  The salt for the shrimp is not added until it is being cooked in the skillet.
  • After dicing mango salsa ingredients, stir together into a medium mixing bowl and set aside.  See photo above for how to cut a mango.
  • Prepare the avocado lime sour cream using either an immersion blender, traditional blender, or finely mincing ingredients and stirring together until smooth.
  • Preheat a large non-stick skillet or fry pan over a high heat.
  • Add 1 tablespoon olive oil to hot pan.
  • Add the shrimp in a single layer. Salt the shrimp, and do not stir until the bottoms of the shrimp are no longer translucent, only one to two minutes.  See photo above.
  • Stir/flip the shrimp and continue cooking just until the shrimp are no longer translucent, only 1-2 additional minutes.  Immediately remove from heat and preferably from the hot pan.
  • Assemble tacos with shrimp, mango salsa, and avocado lime sour cream.
  • Garnish with cilantro leaves, jalapeno slices, and/or avocado slices if desired.

Notes

Nutrition facts do not include tortillas

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 328mg | Sodium: 1298mg | Potassium: 257mg | Fiber: 1g | Sugar: 7g | Vitamin A: 795IU | Vitamin C: 28.7mg | Calcium: 209mg | Iron: 3mg