This recipe for shrimp tacos with mango salsa is a quick and easy dinner option. Warm tortillas filled with shrimp and topped with mango salsa and creamy cilantro avocado dressing. These tacos are guaranteed to be a crowd-pleaser.
Prepare mango salsa and creamy cilantro avocado dressing, set aside.
Combine chili powder, paprika, garlic powder, salt, and black pepper in a small bowl.
Pat shrimp dry. Toss in spices and let sit for 10-15 minutes.
In a large frying pan, heat olive oil over medium-high heat.
Once olive oil is hot, add shrimp in a single layer and let cook for 1-2 minutes. Flip shrimp and let cook for approximately 2-3 more minutes. Shrimp are cooked once they have turned opaque white with slight pink accents.
Remove shrimp from skillet and set aside.
Warm tortillas. Place 3-4 shrimp in each taco and then top with mango salsa and a drizzle of creamy cilantro avocado dressing.
1. Mango Salsa and Cilantro Avocado Dressing: Salsa and dressing can be made up to five hours in advance. Cilantro avocado dressing will last 3-5 days in the refrigerator. The mango salsa will last up to two days depending on the ripeness of produce used but will begin to lose freshness after approximately five hours.2. Storage: The shrimp will last 2-3 days in the refrigerator when stored in an airtight container.3. Reheat: Shrimp can be reheated but be careful of overheating as shrimp will turn rubbery. Heat at 30-second intervals in the microwave until warm. Or toss them in a skillet for 2-3 minutes until warm.4. Nutritional Value: The nutritional value is only for the shrimp due to the variation in nutritional value in tortillas which will vary by brand and type. The nutritional value for the mango salsa and cilantro avocado dressing can be found on the recipe cards for those recipes.5. Number of servings: The number of servings will vary. Depending on the size of the shrimp the number of shrimp per pound will vary. I used large 20/25 shrimp. The 20/25 is the approximate number of shrimp per pound.