By Emily Grant
In a medium bowl, combine the shrimp, olive oil, salt, black pepper, garlic powder, cumin, and chili powder. Toss to coat the shrimp evenly with the spices.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove from heat and set aside.
In a separate bowl, combine the diced mango, diced red onion, lime juice, and chopped cilantro. Mix well to create the mango salsa.
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side until soft and pliable.
Assemble the tacos by placing a portion of cooked shrimp onto each warmed tortilla. Top with shredded cabbage, mango salsa, and slices of avocado.
Serve the tacos immediately with extra lime wedges on the side, if desired.
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This Mexican Seafood Main Course recipe is ready in 30 minutes and features shrimp, peeled, corn tortillas, mango, diced and other delicious ingredients. Contains 390 calories total.
In a medium bowl, combine the shrimp, olive oil, salt, black pepper, garlic powder, cumin, and chili powder. Toss to coat the shrimp evenly with the spices.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove from heat and set aside.
In a separate bowl, combine the diced mango, diced red onion, lime juice, and chopped cilantro. Mix well to create the mango salsa.
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side until soft and pliable.
Assemble the tacos by placing a portion of cooked shrimp onto each warmed tortilla. Top with shredded cabbage, mango salsa, and slices of avocado.
Serve the tacos immediately with extra lime wedges on the side, if desired.
Calories per Serving: 390
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