Shrimp Tacos/Quesadillas with Mango Salsa
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Shrimp Tacos/Quesadillas with Mango Salsan at home. For $4.15 per serving, you get a main course that serves 4. One portion of this dish contains around 43g of protein, 25g of fat, and a total of 602 calories. If you have mangoes, jalapeno, tortillas, and a few other ingredients on hand, you can make it. 85 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by Smells Like Home. From preparation to the plate, this recipe takes approximately 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. If you like this recipe, you might also like recipes such as Shrimp Tacos with Mango Avocado Salsa, Shrimp Tacos with Avocado, Mango and Pineapple Salsa, and Asian Shrimp Tacos with Mango Salsa #WeekdaySupper.
Servings: 4
Ingredients:
½ tsp ancho chile powder
2 tsp canola oil
¼ cup Thai-style sweet chile sauce
2 tbsp cilantro, chopped
2 cloves garlic, minced
1 fresh jalapeno, stemmed, seeded, and finely diced
1 tbsp lime juice
2 mangoes, diced
2 cups shredded Monterey Jack cheese
½ small red onion, diced
1 tsp salt
Salt & Pepper
1 lb large shrimp, peeled and deveined
8 small (6-inch) tortillas
Equipment:
bowl
frying pan
Cooking instruction summary:
To make the salsa: Combine the mango, jalapeno, onion, lime juice, salt, chili sauce, garlic, and cilantro in a medium bowl. Cover and refrigerate for up to 2 days or until ready to serve.To make the tacos: Rub the shrimp with chile powder and salt. In a large saute pan set over medium-high heat, heat oil and saute the shrimp 3 minutes, flipping halfway through, until they curl and turn pink. Remove the shrimp from the heat and serve the shrimp hot in warmed tortillas with mango salsa and cheese.
Step by step:
To make the salsa
1. Combine the mango, jalapeno, onion, lime juice, salt, chili sauce, garlic, and cilantro in a medium bowl. Cover and refrigerate for up to 2 days or until ready to serve.To make the tacos: Rub the shrimp with chile powder and salt. In a large saute pan set over medium-high heat, heat oil and saute the shrimp 3 minutes, flipping halfway through, until they curl and turn pink.
2. Remove the shrimp from the heat and serve the shrimp hot in warmed tortillas with mango salsa and cheese.
Nutrition Information:
covered percent of daily need
