Shrimp and Mango Tacos
- Total Time
- 30 minutes, less if using microwave to heat tortillas
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons canola oil
- 1pound medium or small shrimp, peeled and deveined
- 2garlic cloves, sliced
- 2teaspoons cumin seeds, lightly toasted and ground
- 2Serrano or bird chilies, or 1 large jalapeño, minced
- 1large mango, peeled, seeded and finely chopped
- ¼cup chopped cilantro
- 4 to 5tablespoons lime juice
- 8corn or flour tortillas
Nutritional analysis per serving (4 servings)
338 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 27 grams protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- Step 2
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
- Advance preparation: This is best served right after you cook the shrimp and mango.
Private Notes
Comments
Terrific recipe. I made a sauce in the blender to drizzle over the tacos: an avocado, a couple tablespoons of sour cream, some sriracha, and lime juice.
If you don't have ripe fresh mango available, frozen mango or pineapple chunks work very well. Also saves some prep time.
This was a delight – bright with mild heat that doesn’t over power the shrimp. Don’t skimp on the garlic! It didn’t hurt that a little tequila fell in the pan. I served it with fresh tomatoes, iceberg lettuce wedges and avocado on the side for folks to build their own tacos. The mango and the tomatoes combined beautifully and the avocado smoothed it all out. No beans, no sour cream, no cheese, no salsa. Just a lovely simple supper with rice and red cabbage slaw to go along.
Just spoon it over rice - the heck with the messy tacos - it was amazing. Will be in our regular rotation.
I've made this countless of times over the years and I usually add some avocado and shredded cabbage or lettuce to top. Also, it requires MUCH more lime juice and cilantro.
Quick and tasty! I made it with corn tortillas but added a lot more mango slices, cilantro and generously squeezed an entire lime. Adding a touch of Sriracha sauce to each taco took this recipe to the next level.
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