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Shrimp and Mango Tacos

5.0(2276)

This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.

by Martha Rose Shulman

Open original recipe

MexicanDinner, Easy, Quick, Weeknight, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

338 kcal

Ingredients (9)

serves

2 tablespoons canola oilcanola-oil
1 pound medium or small shrimp, peeled and deveinedshrimp
2 garlic cloves, slicedgarlic
2 teaspoons cumin seeds, lightly toasted and groundcumin
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely choppedmango
1/4 cup chopped cilantrocilantro
4 to 5 tablespoons lime juicelime-juice
8 corn or flour tortillascorn

Instructions (2 steps)

01Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
02Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

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Rich recipe — supports nutrition-aware planning.