Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 12–16 corn or flour tortillas
- Optional: sliced avocado, sour cream or Greek yogurt, lime wedges
Instructions
- Combine diced mango, red bell pepper, red onion, cilantro, jalapeño (if using), and lime juice in a bowl. Season with salt and toss. Set aside.
- In a bowl, toss shrimp with olive oil, lime juice, chili powder, paprika, cumin, garlic powder, cayenne, salt, and pepper.
- Heat a skillet over medium-high. Cook shrimp in a single layer, about 2 minutes per side, until pink and curled.
- Warm tortillas in a dry skillet or wrapped in foil in a 180 °C (350 °F) oven for 5 minutes.
- Assemble tacos: place shrimp in tortillas, top with mango salsa, and add avocado slices and sour cream or yogurt if desired. Finish with a squeeze of lime.
- Serve immediately while warm and fresh.
Notes
- Use grilled shrimp for extra flavor—thread onto skewers and grill 2–3 minutes per side.
- Swap mango for pineapple in the salsa for a different tropical twist.
- Add creamy cabbage slaw as a base for crunch.
- Try seasoned tofu or mushrooms for a vegan option.
- Shrimp and salsa are best fresh; store separately if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 3 tacos
- Calories: 390
- Sugar: 10g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 165mg
