Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce
These vibrant shrimp tacos are topped with a refreshing mango salsa and a creamy cilantro sauce, making for a quick and delicious meal.
Ingredients
For the Mango Salsa
- 1 lb shrimp, peeled and deveined Use fresh shrimp for best flavor.
- 1 ripe mango diced Ensure the mango is ripe for sweetness.
- 1/2 red onion diced Use only the white part for milder flavor.
- 1 jalapeño minced Leave some seeds for extra heat, or remove for a milder option.
- 1/4 cup fresh cilantro Chopped.
- 2 tablespoons lime juice For adding tang.
For the Creamy Sauce
- 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option.
- 1/4 cup mayonnaise Use less for a lighter sauce.
- 1 tablespoon cilantro Chopped, additional for the sauce.
For Assembly
- 8 small corn tortillas Can substitute with flour tortillas or lettuce wraps.
- to taste salt and pepper For seasoning the shrimp.
- to taste Olive oil For cooking shrimp.
Instructions
Prepare Mango Salsa
- In a bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Mix well.
Cook Shrimp
- In a pan over medium heat, add olive oil.
- Season shrimp with salt and pepper, then cook until pink and opaque, about 3-4 minutes per side.
Make Creamy Sauce
- In another bowl, mix sour cream, mayonnaise, and chopped cilantro to make the creamy sauce.
Warm Tortillas
- Warm the tortillas in a dry skillet or microwave.
Assemble Tacos
- Place shrimp on each tortilla, top with mango salsa, and drizzle with creamy cilantro sauce. Serve immediately.
Notes
Serve hot and fresh with lime wedges on the side for extra tang. Store components separately for best freshness. Keep shrimp in an airtight container in the fridge for up to 2 days; salsa stays fresh 1-2 days; sauce keeps 3-4 days.