RECIPE OF THE WEEK: Shrimp Tacos with Mango Salsa

RECIPE OF THE WEEK: Shrimp Tacos with Mango Salsa

It's summertime and that means tacos and margaritas on the patio. These shimp tacos require a bit of planning because the shrimp need to marinade in the fridge for at least 2 hours, and ideally overnight. But I promise you, it's so worth it! The salsa can be made ahead of time, and the shrimp cook in minutes. The tacos can then be assembled in a flash and will be eaten in a flash, guaranteed!

Let's Go!

You'll need 12 oz. of jumbo raw shrimp, thawed and peeled, marinaded in the fridge overnight, or for at least 2 hours.  Prepare the salsa up to 2 days ahead.

1 Tbsp. olive oil
1 fresh lime, juiced
2 tsp. honey
1 tsp. cumin
1 tsp. smoked paprika
1 tps. chili powder
1 tsp. garlic salt

Mango Salsa:

2 cups of sweet corn kernels, fresh or frozen  (I use Traders Joes frozen char grilled sweet corn kernels)
1 ripe mango, peeled and diced
1/4 red onion, chopped fine
1 fresh lime, juiced or 1/2 orange, juiced
1/2 fresh jalapeno, chopped fine
2 Tbsp. fresh chopped cilantro
1 tsp. cumin
1/2 tsp. salt
Trader Joes Chili-Lime Sesaoning blend, a heavy shake
1 ripe avocado, diced, and added to the salsa just before serving

Preheat the oven to 400. Place the marinaded shimp on a foil lined baking sheet and roast for 6-8 minutes, until just pink. Alternatively, you can prepare the shrimp on the grill.


Place several shrimp on a hard or soft shell tortilla, top with the salsa, add some crumbled Cojita cheese and more cilantro. We also love a squirt of Kroger brand Cilantro-Lime Street Taco Sauce.


Enjoy! And let me know what you think if you make these taco.

 XO, Lisa

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