Servings: 6 tacos
Total Time: varies
Shrimp Tacos
- 1 pound raw shrimp, peeled and deveined (31-40 count)
- 2 Tbsp. olive oil, divided
- 1 clove garlic, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. onion powder
- to taste, salt and pepper
- 6 tortillas, for serving (corn or 6-inch flour)
Cilantro Sauce
- 1 cup Greek yogurt
- 1/4 cup chopped cilantro
- 2 Tbsp. fresh lime juice
Mango Salsa
- 1 bell pepper, diced
- 1 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 3 mangos, peeled and diced
- 1/4 cup chopped cilantro
- 2 garlic cloves, minced
- 1 lime, juice of
- to taste, salt
The secret to recipes that wow? Loading up the sauces and toppings. Take a simple shrimp taco to the next level with fresh Cilantro Sauce and our Mango Salsa.
Directions
Combine all ingredients for Cilantro Sauce and store in the refrigerator.
Combine all ingredients for Mango Salsa and store in the refrigerator.
In a medium bowl, combine 1 tablespoon oil, garlic, cumin, chili powder, onion powder, salt and pepper. Add shrimp and toss to coat. Cover and refrigerate for 15 minutes, or up to 24 hours.
Heat remaining oil in a large skillet over medium-high heat. Cook shrimp until cooked through, about 5 minutes. Serve with Cilantro Sauce and Mango Salsa.
Nutrition
Nutrition information per 1 taco (1/6 of recipe; using shrimp and corn tortillas; does not include sauce or salsa): 186 calories; 6.6 g fat; 1 g saturated fat; 162 mg cholesterol; 653 mg sodium; 12 g carbohydrate; 1.7 g fiber; 1 g sugar; 19 g protein
Cilantro Sauce approximate nutrition information per 1/6 of recipe (using whole milk Greek yogurt): 39 calories; 2 g fat; 1 g saturated fat; 5 mg cholesterol; 14 mg sodium; 2 g carbohydrate; 0 g fiber; 1.6 g sugar; 3.4 g protein
Mango Salsa approximate nutrition information per 1/6 of recipe: 72 calories; 0.4 g fat; 0 g saturated fat; 0 mg cholesterol; 2.4 mg sodium; 18 g carbohydrate; 2.5 g fiber; 12 g sugar; 1.3 g protein