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Shrimp Tacos with Mango Salsa
Kymberley @GfreeDeliciously
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!
5
from
2
votes
Gluten Free
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Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Dinner, Entrée
Cuisine
Mexican, South of the Border
Servings
4
Calories
490
kcal
EQUIPMENT
Cutting Board
mixing bowls
10-inch nonstick skillet
Utensils (Cook's Knife, Measuring cups and spoons, Tongs, Whisk)
Cook Mode
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INGREDIENTS
US Customary
Metric
1x
2x
3x
WILDTREE PRODUCTS
▢
2 ½
tablespoons
Taco Seasoning
PROTEIN
▢
1
pound
Shrimp
raw
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
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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.
Nutrition
Calories:
490
kcal
Carbohydrates:
53
g
Protein:
31
g
Fat:
17
g
Saturated Fat:
3.5
g
Cholesterol:
175
mg
Sodium:
820
mg
Fiber:
4
g
Sugar:
18
g
Keyword
mango, salsa, shrimp, Tortillas
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