Prep Time

2 hrs

Total Time

7 min

Calories per serving

470

Servings

4

Ingredients (16)
  • 1 lb. large shrimp, shelled and deveined
  • 1 can (13.5 oz.) coconut milk
  • 1-1/2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. ground allspice (optional)
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cup frozen DOLE® Mango Chunks, partially thawed
  • 1 medium jalapeno, minced
  • 1/2 cup red onion, diced
  • 2 tbsp. lime juice
  • 2 tbsp. chopped fresh cilantro
  • 2 tsp. canola oil
  • corn or flour taco size tortillas, warmed
  • Canned Mango Slices
Directions
  1. Combine shrimp, coconut milk, garlic powder, cumin, chili powder, allspice, salt and pepper in a bowl. Cover; refrigerate 2 hours or overnight.
  2. Chop mango chunks and combine with jalapeno, red onion, lime juice and cilantro, in bowl; set aside.  Refrigerate until ready to cook shrimp.
  3. Drain shrimp; discard marinade. Chop shrimp in small pieces.
  4. Heat oil in large non-stick skillet over medium high heat. Add drained shrimp to pan and sauté 5 to 7 minutes, or until pink and cooked through.
  5. Spoon shrimp into tortillas, top with salsa and roll up.

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