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Shrimp Tacos with Tropical Salsa

westAll Recipes
Prep 25 min
Cook 4 min
Servings 10

Sweet and heat come together in this island-themed shrimp taco. Juicy, ripe mango brings the sweet to the tropical salsa, while a serrano chile delivers on the heat. Balance them both out with an icy, cold Corona™ Refresca.

Ingredients

Salsa

  • 2 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 ripe medium mango, seed removed, peeled and chopped (about 1 1/2 cups)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1 serrano chile, seeded and chopped (about 2 tablespoons)
  • 1/4 cup chopped fresh cilantro

Tacos

  • 1 1/4 lb uncooked deveined peeled medium (41 to 50 ct) shrimp, tail shells removed
  • 1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 1 tablespoon vegetable oil
  • 1 package (5.4 oz) Old El Paso™ Stand 'N Stuff™ taco shells (10 shells), heated as directed on package
  • Lime wedges
Print Recipe

Directions

  • In medium bowl, to make salsa, beat lime juice, honey and salt with whisk. Add mango, bell pepper, cucumber, red onion, serrano chile and cilantro. Stir to combine. Set aside.
  • In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat
  • Divide shrimp filling among taco shells; top with salsa. Serve with lime wedges.

Shrimp Tacos with Tropical Salsa

Sweet and heat come together in this island-themed shrimp taco. Juicy, ripe mango brings the sweet to the tropical salsa, while a serrano chile delivers on the heat. Balance them both out with an icy, cold Corona™ Refresca.

prep 4 min
cook 25 min
servings 10

Ingredients

Salsa

  • 2 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 ripe medium mango, seed removed, peeled and chopped (about 1 1/2 cups)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1 serrano chile, seeded and chopped (about 2 tablespoons)
  • 1/4 cup chopped fresh cilantro

Tacos

  • 1 1/4 lb uncooked deveined peeled medium (41 to 50 ct) shrimp, tail shells removed
  • 1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 1 tablespoon vegetable oil
  • 1 package (5.4 oz) Old El Paso™ Stand 'N Stuff™ taco shells (10 shells), heated as directed on package
  • Lime wedges

Directions

  • In medium bowl, to make salsa, beat lime juice, honey and salt with whisk. Add mango, bell pepper, cucumber, red onion, serrano chile and cilantro. Stir to combine. Set aside.
  • In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat
  • Divide shrimp filling among taco shells; top with salsa. Serve with lime wedges.

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