Chili Lime Shrimp Tacos with Mango Salsa.
These chili lime shrimp tacos are the easiest dinner! They take just a few minutes to make and are topped with fresh mango salsa and creamy cotija cheese. Tons of flavor and comes together super easily!
Time to taco!
These chili lime shrimp tacos are a super easy 20 minute meal, made with skillet crisp shrimp, a juicy fresh mango salsa and crumbled cotija cheese. There is so much texture, flavor and all around ease when it comes to this dish. You could have it on the table tonight in no time.
This is a go-to for us when I have no time and we want something delicious. When we are craving something super fresh and light, but savory and tasty all at the same time. These fit the bill!
Plus, you can use this shrimp in all sorts of different ways. Throw it in a quesadilla, on a taco salad or even enjoy it alone with your favorite side dish.
The star of the show here is tajin! Or any chili lime seasoning. Tajin is my absolute favorite. I LOVE it so much and it blows my mind how it has so much chili lime flavor without being too salty or too spicy.
It’s fabulous.
And it packs such a punch for one spice! You really don’t need anything else.
P.S. if you’re a tajin freak like I am, you should get this tajin snack mix. It is so darn good.
So let’s talk about how fast these come together.
It’s SUPER fast!
First, I make the mango salsa. Quickly chop up a mango, jalapeno, cilantro and red onion. Easy as that! Salt and fresh lime juice too.
Next, the shrimp. I use peeled and deveined shrimp and season it all over with the tajin. Then, I sear it in a hot skillet for just a few minutes. That’s all it needs! This will cook super quick.
I like to use yellow corn tortillas. Sometimes I char them over my gas stovetop – super fancy!
Finally, I assemble the tacos with the shrimp, spoonfuls of mango salsa and crumbled cotija cheese. You could even add another sprinkle of tajin if you wish.
See? Embarrassingly easy!
It’s amazing how flavorful these are with just a few ingredients. How fresh and special they taste. There’s nothing groundbreaking about them, but the mix of hot and cold, fresh salsa against warm, spiced shrimp, creamy cheese with a tangy bite – it’s unbeatable!
Make it tonight!!
Chili Lime Shrimp Tacos with Mango Salsa
Chili Lime Shrimp Tacos with Mango Salsa
Ingredients
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeno pepper, diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
- 1 pound peeled and deveined shrimp, thawed if frozen
- 2 to 3 teaspoons tajin seasoning, (chili lime seasoning)
- 1 to 2 tablespoons olive oil
- 8 to 12 small corn tortillas
- 1/3 cup crumbled cotija cheese
Instructions
- Make the salsa first. Combine the mango, shallot, pepper, cilantro, lime juice and a big pinch of salt and pepper in a bowl. Toss well. You can make this a few hours ahead of time and store it in the fridge.
- Pat the shrimp completely dry with a paper towel. Season all over with the tajin - use more or less if desired.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp in a single layer. Cook until opaque, about 1 to 2 minutes, then flip and cook for 1 to 2 minutes more. Remove from the heat so the shrimp doesn’t overcook.
- Assemble the tacos! Add the shrimp in the center of the tortillas, top with the mango salsa and cotija cheese. Serve!
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5 Comments on “Chili Lime Shrimp Tacos with Mango Salsa.”
Morning, Jess, would you explain why you use two tacos in the photo ? I didn’t see it in the recipe.
Is it just to hold together better?
Is one corn and the other flour?
Is there something between them?
Thanks!
it’s really just for photo purposes! ;)
there is nothing between them, they are both the same corn tortillas! i just layered them for some more texture in the photos!
These chili lime shrimp tacos sound absolutely mouthwatering! 🌮🍤🔥 The combo of zesty shrimp, sweet mango salsa, and creamy cotija cheese is pure perfection. Can’t wait to try this easy and flavorful dinner! 😍🙌
My family was quickly on board to try this (something that doesn’t often happen with fruit and a warm protein). We were not disappointed and was an immediate please make this again request! Another positive is how easily the salsa can easily be modified to fit personal tastes. I had a honeygold grapefruit on hand, so I added it to the mango salsa (so good). The next day, we took the leftovers and added them to salad greens with crushed tortillas. Yum!
Hello, what side dish or vegetable would you recommend adding to this?
Thank you!