Shrimp tacos with a cool mango salsa are the way to go when you’re looking for a lightened up Tex-Mex meal. The shrimp cook up in less than 5 minutes so you can have dinner on the table in 15!
After posting 3 different bar recipes in the past week, it’s definitely time to lighten things up a little around here! These tacos and salsa are definitely a better indicators of how we’ve actually been eating recently and the meal such a great way to balance out some of the sweet stuff.
These shrimp tacos are light, super quick, and mucho healthy. Shawnda actually chose them for her Project Pastry Queen recipe a few weeks ago but I wasn’t really “feeling” them back then. And I’m not sure why because I knew they would be awesome. Which, of course, they were!
I changed things up just a little, and used ancho chile powder on the shrimp instead of cayenne and omitted the peppers, onions, and Worcestershire sauce from the recipe. After an easy sauté, the shrimp were left with a hint of spice but combined perfectly with the cool mango salsa.
We topped the tacos with a little lime sour cream (a little lime zest and juice mixed with sour cream) and we had a fantastic meal!
You can easily pile the ancho shrimp and mango salsa up on top of some homemade flour or corn tortillas and serve these tacos with some street corn salad, black beans, or refried beans on the side to round out the meal.
In case you’re wondering about WW PointsPlus (as some of you have asked about), each taco consisted of 3 shrimp on a regular 6″ flour tortilla with about 1 tsp of shredded cheddar (not including sour cream) and was 5 Pts – the mango salsa is free. Not too shabby! I actually had quite a bit of salsa left over after only using 1/2lb of shrimp so I made another batch of shrimp yesterday morning while I was running around getting ready for work (roasted them at 425 degrees F for 8 minutes) and ate just the shrimp (9 shrimp) and salsa as a 2 Pt lunch yesterday – score!!
For the salsa:
- 2 mangoes, diced
- 1 fresh jalapeno, stemmed, seeded, and finely diced
- ½ small red onion, diced
- 1 tbsp lime juice
- ½ tsp salt
- ¼ cup Thai-style sweet chile sauce
- 2 cloves garlic, minced
- 2 tbsp cilantro, chopped
For the tacos:
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp ancho chile powder
- 2 tsp canola oil
- Salt & Pepper
- 8 small (6-inch) tortillas
- 2 cups shredded Monterey Jack cheese
- To make the salsa: Combine the mango, jalapeno, onion, lime juice, salt, chili sauce, garlic, and cilantro in a medium bowl. Cover and refrigerate for up to 2 days or until ready to serve.
- To make the tacos: Rub the shrimp with chile powder and salt. In a large saute pan set over medium-high heat, heat oil and saute the shrimp 3 minutes, flipping halfway through, until they curl and turn pink. Remove the shrimp from the heat and serve the shrimp hot in warmed tortillas with mango salsa and cheese.
adapted from The Pastry Queen, by Rebecca Rather
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