Shrimp And Mango Tacos Recipe

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Shrimp and Mango Tacos

Vickie Parks


The combination of shrimp, mango, chilies and cumin makes a great stir-fried filling to wrap into tortillas for a light, fresh and mildly hot alternative the usual beef tacos.

It's great served with side dishes of cooked white rice, cole slaw, and fresh tomato slices or chilled watermelon wedges.

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20 Min


10 Min




2 Tbsp
canola oil
1 lb
medium or small shrimp, peeled and deveined
1/2 tsp
2 to 3 clove
garlic, minced
2 tsp
cumin seeds, lightly toasted and ground
1 large
jalapeno pepper (or 2 serrano chilies), minced
1 large
mango, peeled and finely chopped
1/4 c
fresh cilantro, chopped
4 to 5 Tbsp
lime juice
flour tortillas


1/2 small
head iceberg lettuce, chopped
2 medium
tomatoes, chopped
2 medium
avocados, peeled and thinly sliced

Directions Step-By-Step

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.
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/mango mixture, fold over the tortillas, and serve.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Seafood
Regional Style: Mexican
Dietary Needs: Gluten-Free, Low Fat
Other Tags: Quick & Easy, Healthy