Shrimp Tacos

Shrimp Tacos

61
abewasabe 2

"I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more."

Ingredients 47 m {{adjustedServings}} servings 567 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
  2. Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
  3. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
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Reviews 61

  1. 83 Ratings

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Lori
8/17/2010

I'd give 10 stars if I could! I did modify the recipe a bit though, making it more of a savory than sweet dish. I didn't have mango, so just left it out. Replaced the red onion with shallot. And cooked the shrimp in butter, garlic and a little lemon juice, leaving out the honey. Delicious!

Holly
5/30/2011

Forget the honey butter, sauté the shrimp in olive oil and mix with taco seasoning, go lighter on the cilantro as others suggested, and add one half chopped red pepper! Divine!!

Quentin
6/24/2010

This is a new favorite-- really delicious. The first time I made this, I followed the recipe except for the honey butter-- garlic and butter is just fine for the shrimp. These are also great vegetarian (nix the shrimp and add some blackbeans and/or rice), and also as fish tacos (bake some tilapia and dust it with whatever seasonings you like). The mango salsa is also great alone with your favorite tortilla chips. Be careful with the cilantro-- 1/2 is a good amount as long as it doesn't get packed. The second time I made this, the cilantro was wet and so 1/2 cup wound up being about double what I should have added-- just about ruined the whole dish.