Shrimp Tacos with Mango Salsa

The Hale Groves Team

Shrimp Tacos with Mango Salsa

Could your taco night use a summer makeover? This refreshing alternative is sure to be a hit! A sweet and fresh mango salsa adds tropical flair to this quick and easy dinner option, and perfectly complements the chili-seasoned shrimp, crunchy cabbage, and creamy cilantro lime sauce served in warm taco shells.


For shrimp:

2 tsp. olive oil

1¼ lbs. shrimp, peeled and deveined w/tails removed

Chili powder, to taste

Sea salt, to taste


For mango salsa:

1 c. Hale Groves South Florida Mango, finely diced

½ c. red bell pepper finely diced

½ jalapeno pepper, minced with seeds and ribs removed

Juice of 1 lime

½ c. cilantro leaves finely chopped


For creamy cilantro lime sauce:

1 c. sour cream

½ c. cilantro leaves roughly chopped

2 tsp. lime juice

1 1/2 tsp. honey

¼ c. prepared green salsa

Sea salt, to taste

Ground black pepper, to taste


For assembly:

1 c. purple cabbage, shredded

8 corn or flour tortillas



  • For shrimp: Heat olive oil over high heat in a large pan. Season both sides of shrimp with chili powder and salt to taste. Place shrimp in a single layer in pan and sear until shrimp are pink and cooked through (2-3 minutes).
  • For mango salsa: Combine all ingredients in a bowl, add salt to taste. Cover bowl and place in the refrigerator for at least 15 minutes or up to 4 hours.
  • For creamy cilantro sauce: Place all ingredients in food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
  • To serve: Warm tortillas. Add a spoonful of sauce, a handful of cabbage and place shrimp on top of the cabbage. Top with mango salsa and serve immediately.


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