Description
A flavor-packed, quick-and-easy shrimp taco recipe loaded with chili-spiced shrimp, crunchy cabbage, and juicy mango salsa—all wrapped in toasted corn tortillas. Perfect for busy weeknights or casual gatherings.
Ingredients
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Shrimp: 1¼ lbs peeled & deveined shrimp
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Seasoning: 1 Tbsp chili powder, 1½ tsp garlic powder, ½ tsp cayenne, salt & pepper, 1–2 Tbsp olive oil, optional hot sauce
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Mango Salsa: 1 ripe mango (diced), ¼ cup red onion (diced), 1 garlic clove (minced), 1 jalapeño (diced), juice of 1 lime, ¼ cup chopped cilantro, salt & pepper
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Taco Base: Corn tortillas (toasted), shredded cabbage
Instructions
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Mix mango salsa ingredients in a bowl and set aside.
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Toss shrimp with seasoning and olive oil.
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Sauté shrimp in a hot skillet for 4–5 minutes until pink and cooked through.
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Toast corn tortillas in a dry skillet.
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Assemble tacos with shredded cabbage, shrimp, and mango salsa. Serve immediately.
Notes
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Adjust cayenne or jalapeño for heat preference.
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Double the salsa for leftovers or chips.
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Use fresh or frozen shrimp (thawed and patted dry).
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Optional creamy topping: Lime crema or avocado sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired