Shrimp Tacos with Mango Salsa

Quick-cooking shrimp seasoned and served in warm corn tortillas with a bright and refreshing mango salsa and crispy tortilla chips, making for an effortlessly delicious and dairy-free, gluten-free weeknight meal.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.83/serving

Dietary

• Dairy-Free
• Gluten-Free
• Pescatarian
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• healthy
• quick
• stir-fry

Ingredients

• 1.5 pound shrimp (large, peeled and deveined)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 1 mango (large, diced)
• 0.5 red bell pepper (finely diced)
• 0.25 cup red onion (finely minced)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice
• 12 corn tortillas (gluten-free)
• 1 package tortilla chips (gluten-free)

Instructions

1. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, chili powder, ground cumin, and 1/4 teaspoon of salt until evenly coated.
2. For the mango salsa, combine the diced mango, red bell pepper, minced red onion, chopped fresh cilantro, and fresh lime juice in a small bowl. Stir gently and set aside.
3. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
4. Warm the gluten-free corn tortillas according to package instructions (microwave, dry skillet, or oven).
5. Assemble the tacos by filling each warm tortilla with cooked shrimp and a generous spoonful of mango salsa. Serve immediately with gluten-free tortilla chips on the side.

Notes

Leftovers are best enjoyed within a day; the salsa can be prepared a few hours ahead and stored in the refrigerator.

Nutrition (per serving)

• Calories: 385
• Protein: 28.5 g
• Carbohydrates: 44.2 g
• Fat: 11.5 g
• Fiber: 5.1 g
• Sodium: 590 mg
• Saturated Fat: 1.6 g
• Sugar: 12.3 g
• Cholesterol: 195 mg