Shrimp And Mango Taco Salads Recipes

SHRIMP AND MANGO TACOS

Shrimp and Mango Tacos image

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.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas

Steps:

Heat 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.
Wrap 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.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 15 grams, TransFat 0 grams

SHRIMP AND MANGO TACO SALADS

Shrimp and Mango Taco Salads image

Try this delicious and fresh twist on the traditional taco salad using shrimp and mangoes. It is beautiful and comes to the table very quickly!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2/3 cup thawed frozen limeade concentrate (from 12-oz can)
1 package (1 oz) Old El Paso™ taco seasoning mix
3 tablespoons olive or vegetable oil
1 1/2 teaspoons red pepper sauce
1 lb uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen
1 package (9 oz) romaine and green leaf lettuce blend
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 large mango, peeled and cut up (1 1/2 cups)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium avocado, peeled and coarsely chopped
Tortilla chips, if desired

Steps:

In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.
In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.
Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.

Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 11 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 22 g, TransFat 0 g

LIME SHRIMP TACOS WITH MANGO SALSA

Lime Shrimp Tacos with Mango Salsa image

Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.

Provided by Halla Farhat

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

1 pound cooked small shrimp
1 tablespoon olive oil, or to taste
3 cloves garlic, minced
salt to taste
2 tomatoes, diced
1 mango, diced
1 avocado, diced
½ green bell pepper, diced
3 tablespoons lime juice
1 green chile pepper, diced
1 teaspoon white sugar
2 cups chopped fresh cilantro
¼ cup tequila
3 tablespoons lime juice
12 warm corn tortillas, or as needed

Steps:

Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
Serve hot shrimp and salsa over corn tortillas.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 54.2 g, Cholesterol 221.3 mg, Fat 14.6 g, Fiber 10.9 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 348.3 mg, Sugar 10.8 g

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