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Chili Mango Shrimp Tacos

Print Recipe
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Tacos
  • 30 Shrimps deveined and tail removed
  • 24 White Corn Tortillas
  • 2 ½ Cups Mango fresh or frozen
  • ⅓ Cup Apple Cider Vinegar
  • 1 Tsp Chili Powder
  • 1 Tsp Paprika
  • 1 Tsp Cumin
  • 1 Tsp Dried Coriander
  • ¼ Tsp Salt
Toppings
  • 1 Red Onion Thinly sliced
  • 3 Tbsp Cilantro
  • 3 Tbsp Cotija Cheese
  • 1 Avocado Diced

Equipment

  • 1 Food Processor or Blender

Method
 

  1. Seed, peel, and chop the mango if using fresh. Add to blender or food processor with apple cider vinegar, and spices. Blend until smooth.
  2. Add Chili Mango Sauce to a large bowl and toss with the shrimp. Let sit for 5 minutes.
  3. Prep any toppings such as slicing red onion, chopping cilantro, or dicing an avocado
  4. Heat oil in a nonstick skillet over medium high heat. Add both the shrimp and the sauce to the skillet. Cook until the shrimps are cooked through and pink. Toss continuously. Remove from hear
  5. While the shrimps are cooking, begin charring the tortillas over an open flame over medium high heat. Alternatively, you can warm them all together in an oven or microwave.
  6. Assemble the tacos: Spoon a dollop of the chili mango sauce over the tortilla then add the shrimp. Add toppings as desired.

Notes

Corn tortillas are delicate and can tear apart easily. I find it easiest to use 2 tortillas stacked on top of each other for each taco.