Shrimp Tacos with Tropical Salsa

Shrimp Tacos with Tropical Salsa Recipe

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.
  • 25 Minutes Prep
    25 Minutes Total
  • 10 Servings

Ingredient List

  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 ripe large 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 medium serrano chile, seeded, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 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 (10 count) Old El Paso™ Stand ‘N Stuff™ taco shells, heated as directed on package
  • Lime wedges

Preparation

  1. 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.
  2. In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.
  3. 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.
  4. Divide shrimp filling among taco shells; top with salsa. Serve with lime wedges.

Expert Tips

  • If you like your salsa extra spicy, don’t seed the chile before chopping.
  • The tropical salsa is very versatile. Try over chicken or salmon.

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