mango shrimp tacos.

I’ve been dying to share this recipe with you. Since we’re more than halfway finished with summer, I figured I should share this summery deliciousness with you. Promise not to eat these everyday of the week. Promise?

What you Need:
Taco Filling:
1 Tbl Olive oil
15-20 medium Shrimp, thawed, peeled, tails removed
1 small Red onion, diced
1/2 tsp Cumin
1/2 tsp Ground ginger
2 jalapeño chiles, minced
1/4 tsp Salt
4 Romaine lettuce leaves (I used iceberg this time, but Romaine works best)
1 ripe Mango, peeled and sliced
1/2 cup Lightly packed fresh cilantro leaves, chopped stems removed
8 oz of crumbling queso (optional, but oh so worth it)

1/4 cup Greek yogurt
2 Tbl Freshly squeezed lime juice
1/4 tsp Salt

Heat a 10-inch nonstick saute pan over medium-high heat. Add oil. Sautee shrimp, onion, cumin, ginger, jalapeños and salt until shrimp is cooked. Remove and set aside.

Spread 1/4 of the mango evenly over the lettuce leaf, then top with 1/4 of the shrimp mixture and crumble 2 ounces of queso over each taco. Sprinkle cilantro on top.

Repeat with the remaining ingredients.

Stir together the yogurt, lime juice and salt and add a dollop on each taco.

I added some diced tomatoes from my friend’s garden. But, garnish with whatever you like. Pairs well with a side of black beans.


Servings: 4

Nutrition Facts
Serving Size 169 g
Amount Per Serving
Calories 243 Calories from Fat 144
% Daily Value*
Total Fat 16.0g 25%
Saturated Fat 8.6g 43%
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 1057mg 44%
Total Carbohydrates 11.3g 4%
Dietary Fiber 2.0g 8%
Sugars 8.6g
Protein 12.7g
Vitamin A 26% • Vitamin C 32%
Calcium 41% • Iron 2%

* Based on a 2000 calorie diet

2 thoughts on “mango shrimp tacos.

  1. Omg…this sounds so good!! I’m going to try it this week! Thanks for sharing all your stuff. Hope you continue as you move back to Texas.


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