By Shona Bonewit
Peel and devein the shrimp. Pat dry with a paper towel. Toss the shrimp with olive oil, lime juice, salt, black pepper, and garlic powder to marinate. Set aside for 10 minutes.
While the shrimp is marinating, prepare the mango salsa. Peel and dice the mango into small cubes. Finely chop the red onion and cilantro. Combine them in a bowl with a pinch of salt and a tablespoon of lime juice. Mix well and set aside.
Heat a pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat.
Lightly warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.
Assemble the tacos by placing an equal portion of the cooked shrimp onto each tortilla. Top with mango salsa and garnish with extra cilantro leaves if desired.
Serve the shrimp tacos immediately with additional lime wedges on the side for squeezing.
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This Mexican Seafood Tacos recipe is ready in 30 minutes and features corn tortillas, shrimp, mango and other delicious ingredients. Contains 250 calories total.
Peel and devein the shrimp. Pat dry with a paper towel. Toss the shrimp with olive oil, lime juice, salt, black pepper, and garlic powder to marinate. Set aside for 10 minutes.
While the shrimp is marinating, prepare the mango salsa. Peel and dice the mango into small cubes. Finely chop the red onion and cilantro. Combine them in a bowl with a pinch of salt and a tablespoon of lime juice. Mix well and set aside.
Heat a pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat.
Lightly warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.
Assemble the tacos by placing an equal portion of the cooked shrimp onto each tortilla. Top with mango salsa and garnish with extra cilantro leaves if desired.
Serve the shrimp tacos immediately with additional lime wedges on the side for squeezing.
Calories per Serving: 250
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