Shrimp Tacos with Mango Salsa
Plump and juicy shrimp tacos topped with a tropical mango salsa and spicy, creamy chipotle crema.
Servings 8 tacos
Calories 220kcal
Ingredients
For Mango Salsa
- 1 small mango peeled, pitted and diced small
- 1 small avocado peeled and diced small
- ¼ cup finely chopped red cabbage
- ½ small red bell pepper finely chopped
- 1 small green onion finely chopped
- 1 small jalapeño seeded and minced, (recipe note #1)
- 2 tablespoons finely chopped fresh cilantro (recipe note #2)
- 1 tablespoon fresh lime juice about ½ lime
- 2 teaspoons extra virgin olive oil
- ⅛ teaspoon ground cumin
- kosher salt and freshly ground black pepper to taste
For Chipotle Crema
- ½ cup sour cream or Mexican crema
- ½ medium lime juice and zest
- 1 ½ tablespoons chipotle hot sauce or more to taste (such as Cholula brand chipotle hot sauce)
- ¼ teaspoon kosher salt
Shrimp Tacos
- ¼ cup chopped fresh cilantro plus more for garnish (recipe note #2)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper or more for spicier shrimp
- 1 tablespoon olive oil divided
- 1 pound medium shrimp peeled and deveined
- 8 corn tortillas
- lime wedges optional
Instructions
To Make Mango Salsa
- To a medium bowl add first 7 ingredients (mango through cilantro).
- Add lime juice, olive oil, and cumin to mango mixture. Gently toss to coat. Season to taste with kosher salt and freshly ground black pepper. Set aside or cover and refrigerate if making well in advance.
To Chipotle Crema
- In a small bowl, whisk together sour cream, lime juice and zest, chipotle hot sauce and kosher salt until smooth. Cover and refrigerate.
To Make Shrimp Tacos with Mango Salsa
- In a large bowl, whisk together cilantro, salt, pepper, cumin, cayenne and 2 teaspoons of the olive oil. Add shrimp and gently toss to coat. Set aside.
- Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
- Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; cook and stir until pink and just cooked through. Remove from heat.
- Assemble Tacos: top one warm corn tortilla with ⅛ of the shrimp and spoon on desired amount of mango salsa. Drizzle with chipotle crema. Repeat with remaining tortillas, arranging on a serving platter as you go. Serve with lime wedges if desired.
Notes
- I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.
- You'll need ½ cup finely chopped fresh cilantro (plus more for optional garnish). Chop it all at once and divide for the separate recipe steps.
- If you want lime wedges, you'll need an additional lime.
Nutrition
Calories: 220kcal | Carbohydrates: 20g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 275mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 1mg