Chili Lime Shrimp Tacos with Mango Salsa

Original Post: https://www.evolvingtable.com/shrimp-tacos-with-mango-salsa/

Shrimp tacos with mango salsa are served with lime wedges and cilantro.

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Chili Lime Shrimp Tacos with Mango Salsa

These Shrimp Tacos with Mango Salsa are everything you've been looking for in a weeknight dinner: bold, fresh, and ready in 30 minutes. Juicy pan-seared chili lime shrimp are tucked into toasted tortillas with crunchy cabbage, a sweet and spicy mango salsa, and a creamy drizzle of Mexican crema for the ultimate tropical taco situation.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: tacos

Author: London Brazil

Ingredients

Chili Lime Shrimp:

1 tablespoon avocado oil
1 tablespoon lime juice from 1 lime, plus more for serving
2 garlic cloves finely minced
2 teaspoons packed brown sugar
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 ¼ pounds large shrimp peeled and deveined
2 tablespoons salted butter

Mango Salsa:

2 cups diced fresh mango about 1 large mango
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
1 jalapeño pepper seeded and finely chopped
3 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice from 1 lime
¼-½ teaspoon salt

Tacos:

6-8 yellow corn tortillas toasted
Green cabbage thinly sliced
Mexican crema or sour cream
Fresh cilantro optional

Get Recipe Ingredients

Instructions

For the Chili Lime Shrimp: In a large bowl, whisk together the avocado oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and black pepper. Add the shrimp and toss until well coated. Marinate in the refrigerator for 10-15 minutes, and no longer than 30 minutes.
1 tablespoon avocado oil, 1 tablespoon lime juice, 2 garlic cloves, 2 teaspoons packed brown sugar, 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, 1 ¼ pounds large shrimp
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the shrimp in a single layer.
2 tablespoons salted butter
Cook for 2-3 minutes, baste with any remaining marinade, flip, and continue cooking for 2-3 minutes more, or until the shrimp are no longer translucent and their tails begin to curl. Transfer the shrimp to a plate tented with foil until ready to serve.
For the Mango Salsa: Combine all ingredients in a medium bowl. Toss until well combined, being careful not to overmix. Set aside until ready to serve.
2 cups diced fresh mango, ½ cup finely chopped red bell pepper, ¼ cup finely chopped red onion, 1 jalapeño pepper, 3 tablespoons finely chopped fresh cilantro, 1 tablespoon lime juice, ¼-½ teaspoon salt
To Assemble the Tacos: Load a toasted corn tortilla with shredded cabbage, 4-5 shrimp, mango salsa, crema, and additional cilantro, if desired.
6-8 yellow corn tortillas, Green cabbage, Fresh cilantro, Mexican crema

Notes

Nutrition: Facts are calculated for 1 taco.
Marinating: Even just 15 minutes helps the shrimp soak up all that bold, zesty flavor. But don’t let them sit too long—30 minutes max or the acid in the lime juice will start to "cook" them.
Fresh mango, all the way: If you can find a perfectly ripe mango, it makes a big difference! Frozen mango can work, but fresh gives the salsa that juicy, sweet burst that pairs beautifully with the spicy shrimp.
Tortillas: Toasting the tortillas directly over a gas flame (or in a hot skillet) adds a little char and keeps them from falling apart once they're loaded up.
Customize Them: Not a fan of heat? Skip the jalapeño or use just half. Love it extra creamy? Drizzle on more crema or even add some mashed avocado to the base of each taco.

Nutrition