Shrimp Tacos with Mango Salsa

5 from 1 vote

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!

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4

Course: Dinner, Entrée

Cuisine: Mexican, South of the Border

Calories: 490

Ingredients Equipment Method Nutrition

Cook Mode

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Ingredients

US CustomaryMetric

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

Equipment

Cutting Board
Mixing Bowls
10-inch nonstick skillet
Utensils (Cook's Knife, Measuring cups and spoons, Tongs, Whisk)

Nutrition

Calories: 490kcalCarbohydrates: 53gProtein: 31gFat: 17gSaturated Fat: 3.5gCholesterol: 175mgSodium: 820mgFiber: 4gSugar: 18g

Method

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.

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