Island Shrimp Tacos with Mango Salsa Delicious island shrimp tacos with mango salsa. Entree/Main Dish Island Shrimp Tacos with Mango Salsa Island Shrimp Tacos with Mango Salsa thumbnail Preparation Time: 2 hours Total time: 7 minutes 4 Servings Ingredients: 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, Instructions: Step 1: Combine shrimp, coconut milk, garlic powder, cumin, chili powder, allspice, salt and pepper in a bowl. Cover; refrigerate 2 hours or overnight. Step 2: Chop mango chunks and combine with jalapeno, red onion, lime juice and cilantro, in bowl; set aside.  Refrigerate until ready to cook shrimp. Step 3: Drain shrimp; discard marinade. Chop shrimp in small pieces. Step 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. Step 5: Spoon shrimp into tortillas, top with salsa and roll up.
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Island Shrimp Tacos with Mango Salsa

Prep Time 2 hours
Total Time 7 minutes
Difficulty 1.0 Easy
Calories Per Servings 470 Calories
Servings 4
Nutrition facts Nutrition facts

About

Delicious island shrimp tacos with mango salsa.

Ingredients 15

Ingredients

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
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

Steps

STEP1
Ingredients

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

Direction

Combine shrimp, coconut milk, garlic powder, cumin, chili powder, allspice, salt and pepper in a bowl. Cover; refrigerate 2 hours or overnight.

STEP2
Ingredients

2 cups DOLE Frozen Mango Chunks, partially thawed
1 medium jalapeno, minced
1/2 cup red onion, diced
2 tbsp. lime juice
2 tbsp. chopped cilantro

Direction

Chop mango chunks and combine with jalapeno, red onion, lime juice and cilantro, in bowl; set aside.  Refrigerate until ready to cook shrimp.

STEP3

Direction

Drain shrimp; discard marinade. Chop shrimp in small pieces.

STEP4
Ingredients

2 tsp. canola oil

Direction

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.

STEP5
Ingredients

Corn or flour taco size tortillas, warmed

Direction

Spoon shrimp into tortillas, top with salsa and roll up.

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