Blackened Shrimp Tacos with Mango Salsa
Nutrition Information
- Serves: 4 servings
- Serving Size: 2 tacos
- Calories: 388
- Fat: 11 g
- Carbohydrates: 38 g
- Sodium: 1020 mg
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 285 mg
Type: Entree
Cuisine: Mexican
Prep Time:
Cook Time:
Total Time:
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoons lime juice
- 1 tablespoon canola oil
- 2 pounds large shrimp, peeled and deveined
- 1 large ripe mango, peeled and chopped
- 1 small jalapeno pepper, seeds removed and diced (optional)
- ¼ cup red bell pepper, diced
- ¼ cup red onion, diced
- 2 tablespoons fresh cilantro, chopped
- ½ lime, juiced
- Pinch of salt
- ¼ teaspoon black pepper
- 8 corn tortillas
- 1 avocado, sliced thinly
Instructions
- Combine chili powder, cumin, onion powder, garlic powder, black pepper, cayenne pepper, salt, lime juice, and canola oil in a large bowl. Add shrimp, tossing to coat completely. Let stand 20 minutes for the shrimp to absorb the flavor.
- Meanwhile, in a medium-sized bowl, toss together mangos, jalapeno and red bell peppers, red onion, cilantro, lime juice, salt and pepper. Set aside.
- Heat a large non-stick skillet over medium-high heat. Once hot, add shrimp to pan. Stirring occasionally, sauté shrimp for 3-5 minutes, or until pink. Portion shrimp into 8 tortillas and garnish with mango salsa, a slice of avocado, and a lime wedge.
Mmm delicious! I really love how put together this post is with nutrition facts and everything ♥️