Shrimp and Mango Tacos
Updated April 6, 2017
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes, less if using microwave to heat tortillas
- Rating
- Comments
- Read comments
Advertisement
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
¼ cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas
Nutritional analysis per serving (4 servings)
40 grams carbs; 183 milligrams cholesterol; 338 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 161 milligrams sodium; 27 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
Advance preparation: This is best served right after you cook the shrimp and mango.
Private Notes
Comments
Terrific recipe. I made a sauce in the blender to drizzle over the tacos: an avocado, a couple tablespoons of sour cream, some sriracha, and lime juice.
If you don't have ripe fresh mango available, frozen mango or pineapple chunks work very well. Also saves some prep time.
This was a delight – bright with mild heat that doesn’t over power the shrimp. Don’t skimp on the garlic! It didn’t hurt that a little tequila fell in the pan. I served it with fresh tomatoes, iceberg lettuce wedges and avocado on the side for folks to build their own tacos. The mango and the tomatoes combined beautifully and the avocado smoothed it all out. No beans, no sour cream, no cheese, no salsa. Just a lovely simple supper with rice and red cabbage slaw to go along.
I used 20 ounces of cooked medium frozen shrimp and doubled the other ingredients except the jalapeño. Entire family of four including our picky eater raved. Served with corn and wheat tortillas, guacamole, Louisiana beans and rice, and slaw. Next time I will be more liberal with the jalapeños.
We enjoyed this. I roasted the cumin seeds under the "bake" mode in the airfryer. That seemed to add a lot of depth.
Great weeknight recipe! Smells amazing. Will consider adding peppers and onions next time!