;

+ OUR RECIPES, YOUR INBOX.

Browse with Google Chrome for the best possible experience.

Sign up to make meal plans and save your favorite recipes (CREATE AN ACCOUNT) >>

Shrimp Tacos with Mango Salsa

Simple ingredients, BIG flavors. Tacos de Camarones (Shrimp Tacos with Mango Salsa) features jumbo shrimp, spiced with bold Mexican flavor, pan-sautéed and seared to perfection in mere minutes. Spoon into warm corn or gluten-free flour tortillas, top with shredded cabbage, mango salsa, a spoonful of creamy taco sauce, and a squeeze of lime.

* Use the links above to: “Print it!” to view or print the recipe only | “Collect it!” to add to your Recipe Box | “Pin it!” to save to Pinterest | “Favorite it!” to save to Favorites.
Or you can skip ahead and “Jump to Recipe!”

GfreeDeliciously is wholeheartedly reader-supported! We may earn an affiliate commission when you buy through links on our site. Please consider joining our fantastic community.

20-Minute Easy Tacos de Camarones
{Shrimp Tacos with Mango Salsa}

This 20-minute easy Mexican-inspired meal idea is easy enough for a quick weeknight dinner, and boasts enough Baja California, Mexico flavor to WOW any crowd for effortless casual entertaining!

Like all of Baja California, Mexico, street eats there pull its influence from gourmet cuisine, sauced with excitement!  Separated from the rest of Mexico by the Sea of Cortez, besides the gorgeous views and incredible culture, the thing tourists look forward to the most is the food.

The late Anthony Bourdain, a personal TV hero of ours, put this place on the map after featuring it on his show, calling it “the best street cart in the world.”

But clearly, this recipe is all about the crustaceans – perfectly cooked and well-seasoned with Wildtree Taco Seasoning for a punch of flavor thanks to this zesty spice mix.

ABOUT THIS RECIPE (per serving)

Gluten Free
Servings:  4
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :15 minutes
Cook Time :5 minutes
Total Time :20 minutes
Course : Dinner, Entrée
Cuisine : Mexican, South of the Border
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 490
Fat 17
Carbohydrates 53
Protein 31

Looking for an #EasyDinner? Try this #Wildtree #ShrimpTacos with #MangoSalsa #Recipe tonight! #CookingGfreeDeliciously @GfDeliciously #GfreeDeliciously #WiHolylandBlogger #CookingWithWildtree #GlutenFree

Signup for eNEWS UPDATES + Your FREE Basic Member Pass
♥ RECIPES + RESOURCES STRAIGHT TO YOUR INBOX ♥

Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished… Only from GfreeDeliciously!

I promise not to spam you. Pinkie swear!

Catch the G-Free Deliciously Wildtree Wednesday Replay!

Enjoy watching the #CookingGfreeDeliciously video, then click over to make all eight of the delicious recipes featured September Cooking Collection.

The Shrimp

By far, the biggest time saver in making shrimp tacos is starting with shrimp that have already been peeled and deveined.

The size of the shellfish does make a difference when it comes to cooking time. I have used a bag with extra-jumbo size 16/20 count for this recipe, which means you will get anywhere from 16-20 shrimp per pound. You can also use large, extra-large, or colossal size shrimp for this recipe.

When choosing shrimp, you’ll notice that they come in various sizes and are measured by shrimp per pound. The amount of shrimp per pound can range anywhere from 10-61, with the difference being quite remarkable!

Some companies will state the shrimp’s size anywhere from extra-small to super colossal, but it’s best to look at the count per pound because the sizes are not standardized. The count (see photo below) shows numbers above and below the slash (/), which indicates the range of shrimp per pound. As an example, 31/35 means that there are between 31 and 35 shrimp per pound. To make it easy, remember the larger the count, the smaller the shrimp!

Fresh Tip

If you aren’t making your tacos on the same day as you buy the shrimp, consider purchasing frozen shrimp in your store’s seafood freezer section. Then, allow the package to thaw in the refrigerator overnight before making them. According to clerks at my favorite store, frozen shrimp is more likely to be a little fresher than the thawed shrimp from the seafood counter.

However, if you need your shrimp in a hurry, purchasing them from the seafood counter is still a great option.

How to peel and devein shrimp

If you’re buying fresh frozen shrimp from the seafood counter that is not ready to cook, here’s how to peel and devein shrimp.

  • Gently twist to remove the head if it’s still attached. Next, peel the shrimp by placing your thumb under the shell on the bottom side where the legs are connected. Gently lift to release it from the flesh, working your way to the tail of the shrimp. Then, remove the tail with a gentle tug to preserve as much of the meat as possible.
shrimp being peeled
  • To devein, lay the shrimp on a cutting board, run the tip of your knife alongside the vein in the center back, and be careful not to cut too deep. Using your knife tip, pick and lift the mud vein from the flesh. Using your fingers, gently pull out the thin gray vein then discard. Continue this process for each shrimp, until all are peeled and deveined.
  • If your recipe calls for both the head and tail left on, remove the shell from the middle of the shrimp, then continue with step two above to remove the mud vein.
raw shrimp

Shrimp serving size suggestions:

While the amount of shrimp needed depends a lot on what they are being served with when planning the amount you will need per person, consider the eaters’ appetite. Hungry men will more than likely eat more than most women in a setting.

Here are a few recommendations for heading in the right direction:

  • When planning shrimp as an appetizer, prepare two to three medium-size shrimp per person
  • For including in the main dish, depending on the size, this is how many you’ll need:
    • Medium-size shrimp and below, plan about 9-11 shrimp per person
    • Large to jumbo-size shrimp, plan on about 5-7 shrimp per person
    • Extra-jumbo and above, plan on about 3-5 shrimp per person
  • When boiling shrimp, plan on ½ to 1 pound of shell-on shrimp per person

Also, there are a couple more things to consider when buying shrimp for a shrimp boil:

  • When buying heads-on shrimp, remember that the weight will decrease by about 35% when the heads are removed.
  • And the weight will decrease by another 15% when the shell is gone.

On to what kind of tortillas to use

Traditionally, Tacos de Camarones (Shrimp Tacos with Mango Salsa), also known as Baja Street Tacos, use two corn tortillas per taco (one placed inside the other) to make them a bit sturdier when you are walking and eating. For this recipe, we’ve used single gluten-free flour tortillas that are softer. Whichever you decide to use, they are delicious either way.

Finally, the toppings:

Cabbage, Salsa, the Sauce, and don’t forget the Lime!

It’s customary to use green or red cabbage or a mixture of both for this taco type. In Baja California, Mexico, some street vendors include salsa on Tacos de Camarones, while some choose to keep it simple and do not. We’ve topped them with an easy to make Mango Salsa for tons of flavor for our Shrimp Tacos. For extra sauciness, we’ve created an easy sauce using Wildtree Taco Seasoning as the final touch before squeezing a lime wedge over the top for a splash of tang to make this taco ready to devour!

Before we go...

Warm the tortillas

Warming the tortillas is not required, but you can give them a little more flavor and crunch if you do.

We like warming our gluten-free corn or flour tortillas in a skillet. Begin by drizzling a teaspoon of grapeseed oil in the bottom of the skillet. Spread the oil to coat the bottom of the pan. Add the tortilla one at a time, warming on each side for 2-3 minutes over medium heat or until slightly browned. Then place them in a toaster oven or microwave oven until needed to keep them warm and pliable.

Another method for warming tortillas is to toast them over the open flame on a gas stove. A slight char will give them a lot of extra flavor.

For the shrimp

After peeling and deveining the shrimp, pat them dry, toss them in a bowl with one tablespoon of Grapeseed Oil and 1-1/2 tablespoons Taco Seasoning until evenly coated. Then sauté in a large skillet about 2-3 minutes on each side, until the shrimp are pink and opaque.

On cabbage

Bagged, pre-shredded cabbage or coleslaw mix available at most grocery stores is perfect as an addition to these shrimp tacos. But, if you’re a DIY-er or a gardener with fresh cabbage and you prefer to shred it yourself, feel free to grab the head and start shredding away!

To make the salsa

The fresh, fruity, and buttery sweet taste of mangos makes this recipe for shrimp tacos over the top! To make the mango salsa, combine the fruit from one mango, chopped bell pepper and red onion, lime zest and the juice from one lime, and cilantro (or flat-leaf parsley) in a bowl. Season with a little salt if desired. A few minutes is all it takes, and this mango salsa is ready to serve on your tacos.

The easy taco sauce topping

This sauce couldn’t be any easier. Combine two tablespoons mayonnaise with two tablespoons sour cream (or Greek yogurt as a healthier alternative), add one tablespoon water, and one tablespoon Wildtree Taco Seasoning, whisk everything together, and you’re all set.

Lime

Serve with extra lime. We love adding a finishing touch to these flavorful tacos by serving with a wedge of lime to squeeze over the top. To make lime quarters, cut the lime in half, then cut each lime half in half again to serve with one lime wedge per taco.

To assemble the tacos

Shrimp Tacos with Mango Salsa on a plate with chilis and lime

Place the warmed tortilla on a plate, arrange the shrimp on the tortilla and top them with a generous amount of shredded cabbage, a spoonful or two of the mango salsa, a few dollops of taco sauce, and a squeeze of lime across the top to serve and enjoy!

More tips

Make the mango salsa and taco sauce first. And if you’re shredding your cabbage, get that ready too; even though it takes only minutes to make the salsa, the taco sauce and to have the cabbage ready, shrimp cool down fast, so you’ll want to have the other toppings ready to go when the shrimp finished cooking.

Want to save more prep time? Get the pepper and onion ready using a mini food processor or hand-held chopper to make the job easy!

If you don’t like cilantro, don’t despair! Feel free to substitute flat-leaf or curly-leaf parsley or even basil instead. The aromatic, summery flavors of these herbs pair wonderfully with shrimp. Other options might be to include some chopped chive, green onions, or mint.

Other toppings you might like:

  • Crumbled Queso Cheese
  • Guacamole
  • Fresh sliced Jalapenos
  • Pico de Gallo
  • Red or Green Salsa

Wildtree Wednesday Live stream viewer questions:

Can I marinate the shrimp overnight and use lime juice in the marinade?

My answer: While it won’t hurt to marinate the shrimp in the oil and the taco seasoning for a bit, I would not recommend adding lime juice. The lime’s acid could actually “cook” the shrimp – that is the concept behind preparing shrimp for ceviche. You should also note that over marinated shrimp can become rubbery in texture, so just a few minutes in the oil and seasoning is all that is needed.

Will the shrimp keep after cooking?

My answer: Unfortunately, cooked kinds of seafood do not maintain their fresh taste like other cooked proteins such as beef, chicken, and pork. If you have leftover shrimp, store them in an airtight container in the refrigerator and eat within two days.

Wrapping it up...

Although brief, I hope you’ve enjoyed this little culinary road trip as much as I have. And I hope you’ll try this recipe for Shrimp Tacos with Mango Salsa to upgrade your next taco Tuesday with this easy shrimp soft taco recipe inspired by traditional Baja California street tacos.

Want more Mexican Flavor?

Try these other G-free Mexican inspired dishes:

Many thanks to this week’s live stream viewers and all our blog followers. Join me for next week’s #CookingGfreeDeliciously live stream when I make Pumpkin Oat Breakfast Bars.

Have you made this recipe? Was it appealing to you? Let me know about your culinary experience by clicking on the blue-green comment bubble in the lower right of your screen (and give it a star rating) below!

XXO

Kymberley

- ADVERTISEMENT -

468x120 Logo

OXO Angled Measuring Cups

Now you can check on the accuracy of liquid measures by looking straight down at your c... [More]

Price: $13.00
Cuisinart 14-Cup Food Processor

Large capacity food processor makes cooking for crowds a snap. Whether you’re mak... [More]

Price: $249.95
Le Creuset Cerise Signature Round Dutch Oven

Le Creuset’s cast iron Dutch ovens are perfect for slow cooking, simmering soups ... [More]

Price: $499.95
KitchenAid Pistachio Artisan Stand Mixer

Long a fixture in both commercial and home kitchens, KitchenAid’s iconic stand mi... [More]

Price: $449.95
Sale: $379.96
Nielsen-Massey Madagascar Pure Vanilla Beans

Cultivated and cured on the island of Madagascar, each vanilla bean is hand-selected fo... [More]

Price: $19.95

Learn how to adjust the serving size, CLICK HERE

Shrimp Tacos with Mango Salsa social share graphic
Make it picture perfect every time!

Check out the Tips, Tricks, and Step-by-Step photos above .

Shrimp Tacos with Mango Salsa

This 20-minute Shrimp Tacos with Mango Salsa is easy enough for a quick weeknight dinner, and boasts enough Baja California, Mexico flavor to WOW any crowd for effortless casual entertaining!
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner, Entrée
Cuisine Mexican, South of the Border
Servings 4
Calories 490 kcal

EQUIPMENT

INGREDIENTS
 
 

WILDTREE PRODUCTS

PROTEIN

PRODUCE

  • 1 Mango peeled and cubed
  • 1 medium Red Bell Pepper
  • ½ small Red Onion
  • 1 Lime zested and juiced
  • ¼ cup Cilantro may substitute flat-leaf parsley, chopped
  • ¼ head Green Cabbage approx. 2 cups shredded

BREAD/PASTA/RICE/FLOUR

  • 8 6-inch Flour tortillas

DAIRY

  • 2 tablespoons Sour cream

MISCELLANEOUS

  • 2 tablespoons gluten-free Mayonnaise
  • 1 tablespoon Grapeseed Oil
Add ingredients to your "Quick Access Shopping List" before ordering online.
Quick Add Ingredients to Shopping List

INSTRUCTIONS
 

  • Whisk together mayonnaise, sour cream, water, and 1 tablespoon taco seasoning. Set aside.
  • To make mango salsa, combine mango, red bell pepper, red onion, lime zest, lime juice, and cilantro in a bowl. Season with salt and pepper if desired.
  • Pat shrimp dry. Toss with grapeseed oil and the remaining 1 1/2 tablespoons of Taco Seasoning.
  • Heat a 10-inch nonstick skillet over medium-high heat. Add shrimp and sauté until the shrimp are pink and opaque in color.
  • Warm tortillas if desired.
  • Fill tortillas with shredded cabbage and shrimp. Top with mango salsa and drizzle with the mayonnaise and sour cream mixture.
Tried this recipe?Please consider Leaving a Review.

It’s super helpful for others and us!

YOUR OWN NOTES

Nutrition

Calories: 490kcalCarbohydrates: 53gProtein: 31gFat: 17gSaturated Fat: 3.5gCholesterol: 175mgSodium: 820mgFiber: 4gSugar: 18g
Keyword mango, salsa, shrimp, Tortillas

Recipe Card powered by WP Recipe Maker

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

Be among the first to know whenever we post a new recipe by following us on Pinterest, Instagram, Facebook, and Twitter. So follow along, and let’s make food GfreeDeliciously together!

Share the LVE

Pinterest
Facebook
Twitter
LinkedIn

When you make our recipes, snap a photo, post it, and tag it with #CookingGfreeDeliciously on Instagram. Enjoy, xo!

Find us @GfreeDeliciously

I'd love to hear your thoughts...

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Still hungry? Here’s more

Easy One Skillet Pork Chops And Veggies
Easy One Skillet Pork Chops And Veggies
How to Make Old-Fashioned Strawberry Rhubarb Pie
How to Make Old-Fashioned Strawberry Rhubarb Pie
How to Make Crave-worthy Chick-fil-A® Dipping Sauce at Home
How to Make Crave-worthy Chick-fil-A® Dipping Sauce at Home
The Best Meatloaf Easy Gluten-Free Sandwich Recipe
The Best Meatloaf Easy Gluten-Free Sandwich Recipe
Mom’s Meatloaf with Attitude
Mom’s Meatloaf with Attitude
previous arrow
next arrow
Closeup of baked macaroni and cheese on a plate, 728x728px

Baked Macaroni and Cheese {Just Like Grandma’s}

Move over blue-box! There’s a new Mac-and-Cheese in town (actually a great family heirloom recipe for it) that’ll knock your socks off!! This childhood favorite macaroni and cheese is a hit with everyone – kids and adults – and it’s super easy to throw together. OMG – beyond DELICIOUS!

Read More

Where there's a whisk, there's always a way to enjoy it gluten-free...

Picture of Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

– ADVERTISEMENT –

Check out our Living Fully Nourished eNewsletter on Substack + A VIP Member benefit to consider...

Be sure to check out Living Fully Nourished eNews for my additional thoughts and tips about this and more delicious recipes; plus, if you subscribe with an annual Substack subscription, you’ll get VIP member access* to this site, including ALL Downloads, Guides, Tip Sheets, and the FREE eBook Library. Additionally, you can save recipes, create grocery shopping lists, and more. You’ll also gain access to all of the Living Fully Nourished archives on Substack for as long as you have a paid subscription.

Best of all, your VIP subscription price is locked in.

(Much less than most yearly magazine subscriptions and less than the price of a drive-through Latte.) You will get ALL GfreeDeliciously VIP Benefits, plus support my work to help sustain GfreeDeliciously.com.

* VIP-Access is limited to the paid subscription term. Additional discounts and coupons do not apply. Offer pricing and plans are subject to change at any time.

The VIP Plan does not include Premium Courses, Consultation other than described, or Health Coaching Programs not specified in this offer.

Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

Gfree cooking, health, and wellness ARE my life. And this little corner of the internet is where I share what I’ve learned – Where my passion IS to nourish everyday GfreeDeliciously!

Thanks for stopping by!

FOLLOW US

Signup for a FREE Basic Pass +eNEWS UPDATES

Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished… Only from GfreeDeliciously!

Learn more about our SUBSCRIPTION PLANS!

When You Support

Our Advertisers

You Support Us

Thank You!

Disclaimer: Please note that some of the links on this page are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy. Prices and availability are accurate as of time posted. Please let me know if you have any questions! More about affiliate links HERE…

Bringing you an Always Gluten-Free
Better Food Experience!

- ADVERTISEMENT -

468x120 Logo

Nielsen-Massey Madagascar Pure Vanilla Beans

Cultivated and cured on the island of Madagascar, each vanilla bean is hand-selected fo... [More]

Price: $19.95
Le Creuset Cerise Signature Round Dutch Oven

Le Creuset’s cast iron Dutch ovens are perfect for slow cooking, simmering soups ... [More]

Price: $499.95
Cuisinart 14-Cup Food Processor

Large capacity food processor makes cooking for crowds a snap. Whether you’re mak... [More]

Price: $249.95
OXO Angled Measuring Cups

Now you can check on the accuracy of liquid measures by looking straight down at your c... [More]

Price: $13.00
KitchenAid Pistachio Artisan Stand Mixer

Long a fixture in both commercial and home kitchens, KitchenAid’s iconic stand mi... [More]

Price: $449.95
Sale: $379.96

– ADVERTISEMENT –

– ADVERTISEMENT –

Banner gif 320x250

– ADVERTISEMENT –

– ADVERTISEMENT –

– ADVERTISEMENT –

– ADVERTISEMENT –

SodaStream USA, inc

– ADVERTISEMENT –

– ADVERTISEMENT –

Teabloom Flowering Teas and Blooming Tea Gift Sets

ARCHIVES

– BY MONTH & YEAR –
– CATEGORIES –

Clean Eating
(for real life)

Get the ULTIMATE Guide to Shopping for CLEAN FOOD & Buying Organic Food in the Market!
On GfreeDeliciously

Still, More to explore...

Roasted Chickpea Salad with Balsamic Dressing

Roasted Chickpea Salad with Balsamic Dressing

Mediterranean-inspired Roasted Chickpea Salad with Balsamic Dressing. Quick and Simple, the salad combines spring greens, roasted chickpeas, cucumbers, and tomatoes. For the final touch, drizzle with an easy to make balsamic vinaigrette dressing to finish the recipe!

Read More
Strawberry Mango Summer Salsa closeup photo

Strawberry Mango Summer Salsa

Fruity, colorful, and oh so flavorful Strawberry Mango Summer Salsa – A quick and easy combination of sweet and spicy fresh fruit salsa to eat with just about everything this summer!

Read More
Come back for new recipes weekly...
0
Would love your thoughts, please comment.x
()
x

Signup for eNEWS UPDATES

+ GET A FREE BASIC PASS
TO UNLOCK A WHOLE BUNCH
OF FREE STUFF

RECIPES • RESOURCES • & MORE

STRAIGHT TO YOUR INBOX !

Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished… Only from GfreeDeliciously!

I promise not to spam you. Pinkie swear!

Signup for eNEWS UPDATES

+ Your FREE Basic Member Pass

Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished… Only from GfreeDeliciously!

I promise not to spam you. Pinkie swear!

Click to Print Recipe

The “Print Recipe” link above will ONLY WORK on a recipe page.