Dinner/ Gluten-Free/ Lunch/ Recipes

Mango Shrimp Tacos

These healthy Mango Shrimp Tacos are an easy dinner that comes together under 15 minutes!

I always keep frozen shrimp in the freezer because it’s high in protein and cooks really quickly. It’s super versatile too. This recipe came together when I didn’t feel like I had anything in the house for dinner for a “real” recipe. The ingredient list is super simple and pretty much stuff I always have on hand. I bet pineapple would work in place of the mango too!

shrimp tacos

Mango Shrimp Tacos

Serves 2

  • 1 zucchini, diced
  • 1/4 onion, chopped
  • 1 clove garlic, diced or pressed
  • 1 cup frozen mango, chopped into bite-sized pieces
  • 1/2 can black beans, drained and rinsed
  • 2 heaping teaspoons cumin
  • 15 shrimp, peeled and deveined
  • red pepper flakes, salt and pepper to taste
  • 2 large tortillas
  • cheese, cilantro, salsa and guacamole
  1. Heat some olive oil (a couple teaspoons) in a large skillet. Add the zucchini, onion and garlic and sauté until the veggies just start to get tender. Stir in the cumin and cook for another minute.
  2. Add the beans and mangos and cook until warmed through. Set the veggie, bean and mango mixture aside.
  3. Drizzle a little more olive oil into the same skillet and heat over medium-high. Add the frozen shrimp and cook 3-4 minutes each side, until pink and no longer translucent. Sprinkle in a little cumin to season your shrimp once it’s about done.
  4. Add the veggies back to the pan with the shrimp and toss to combine. Add the red pepper flakes and adjust any seasonings as necessary.
  5. In a separate pan (or the same one – just dump the mixture out of it!, warm your tortilla and melt a little cheese in it. I used goat cheddar.
  6. Fill your tortilla with the shrimp mixture, top with cilantro, salsa and guac and serve!

Ingredient Notes:

  • After you cut your mango up, leave it out to start to thaw while the zucchini and onion mixture cooks.
  • Trader Joe’s has the cheapest and most flavorful frozen mango I’ve found.
  • I used white beans, but I think black would be better and would look prettier.
  • The Engine2 gluten-free tortillas shown in my photos above were really not great – they broke too easily and didn’t have great flavor. I much prefer the Food For Life brand, pictured below, if you can find them (freezer section). SAM 1078

You could easily turn this into a quesadilla with extra cheese or use it to top a salad or rice bowl!

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