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30 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
pescatarian
These pan-seared shrimp tacos are bright, juicy, and full of zesty flavor, thanks to a simple chili-lime spice rub.
The fresh mango salsa adds sweet heat and crunch, making every bite feel light, sunny, and a little tropical.
They come together quickly on a busy weeknight but still feel special enough for Taco Tuesday or casual entertaining.
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Pat the shrimp dry with paper towels so the spices stick and the shrimp sear well.
In a bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Add the shrimp and toss until every piece is lightly coated in the spice mixture.
Squeeze in the lime juice, toss again, and let the shrimp rest while you make the salsa.
Add the diced mango, red onion, red bell pepper, and jalapeño to a medium bowl.
Stir in the chopped cilantro and lime juice, then season with a pinch of salt.
Taste and adjust the salt or lime to your liking, then chill while you cook the shrimp.
Heat a dry skillet over medium heat or use a gas burner with tongs for a light char.
Warm each corn tortilla for about 30 seconds per side until soft, pliable, and slightly toasted.
Stack the tortillas in a clean kitchen towel to keep them warm and prevent drying out.
Heat a large skillet over medium-high heat until hot, then add the seasoned shrimp in a single layer.
Cook the shrimp for about 2 minutes per side until opaque, pink, and just cooked through.
Avoid crowding the pan, and cook in batches if needed so the shrimp sear instead of steaming.
Transfer the shrimp to a plate and keep warm while you build the tacos.
Fill each warm tortilla with a generous spoonful of shrimp.
Top with fresh mango salsa and extra cilantro leaves for color and freshness.
Serve the tacos right away with lime wedges on the side for squeezing at the table.
| Energy | 670 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 7 | g |
| Carbohydrates | 125 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These shrimp tacos shine alongside simple black beans, grilled corn, or a crisp green salad for an easy meal.
For a fun twist, add a swipe of chipotle mayo or Greek yogurt to the tortillas before piling on the shrimp.
Finish with extra lime wedges and flaky salt at the table so everyone can customize each bite.
Post your review and pictures below! ⬇︎ Thanks for your review!
Ryan, Houston, TX: Never going back! Best. Shrimp. Tacos. Ever.
: Never going back, Ryan, is the best compliment!
Carol Jackson, Columbia, MO: The flavors were good and the shrimp cooked up nicely, but my corn tortillas kept cracking even after warming so I had to double them up. Next time I’ll warm them a bit longer and keep them wrapped tighter in a towel.
: Happy it worked for you, Carol! For corn tortillas, warming them a touch longer and keeping them tightly wrapped (or briefly steaming them) really helps them stay pliable so they don’t crack.
J. A, Florida: I made thia recipe for labor day weeknd family gathering and it was a hit.
: Glad your family enjoyed the shrimp tacos, J. A!
Please post your feedback and pictures here. We’d love to hear from you!
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