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Shrimp tacos topped with mango salsa and shredded cabbage served with cilantro lime rice and lime wedges.
Reynaldo’s Cocina 📍

Shrimp Tacos with Mango Salsa and Cilantro Lime Rice

Pan seared shrimp tacos topped with fresh mango salsa and served with cilantro lime rice.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 2 lbs large shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
Cilantro Lime Rice
  • 2 cups cooked jasmine rice
  • Juice of 1 lime
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp butter
  • Salt to taste
Mango Salsa
  • 2 ripe mangoes diced
  • 1 cup cherry tomatoes diced
  • 1/4 red onion finely diced
  • 1 jalapeno minced
  • 1/4 cup fresh cilantro
  • Juice of 1 lime
  • Salt to taste
Tacos
  • Corn tortillas
  • Shredded lettuce
Optional Finish
  • Lime wedges
  • Extra cilantro

Equipment

  • Large skillet
  • - Medium saucepan or rice cooker
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Tongs
  • Measuring cups and spoons
  • Spoon
  • - Serving platter

Method

  1. Prepare the cilantro lime rice. While the cooked jasmine rice is still warm, stir in butter, lime juice, cilantro, and salt. Mix well and keep warm.
  2. Make the mango salsa. In a mixing bowl, combine mangoes, cherry tomatoes, red onion, jalapeno, cilantro, lime juice, and salt. Gently mix and set aside.
  3. Season the shrimp. Add shrimp to a bowl with olive oil, garlic powder, onion powder, paprika, chili powder, salt, and black pepper. Mix until evenly coated.
  4. Heat a large skillet over medium high heat. Cook shrimp for 1 to 2 minutes per side until pink, opaque, and lightly caramelized. Remove from the skillet immediately.
  5. Warm the corn tortillas in a dry skillet until soft and flexible. Keep covered until ready to serve.
  6. Assemble each taco with shredded lettuce, pan seared shrimp, and mango salsa.
  7. Serve with cilantro lime rice, lime wedges, and extra cilantro if desired.

Notes

• Shrimp cook quickly so remove them from the skillet as soon as they turn opaque.
• Pan searing in a single layer helps create better color and texture.
• Build the mango salsa ahead and chill briefly for brighter flavor.
• Warm tortillas before assembling for better texture and flexibility.
• Adding lime juice to warm rice helps carry the flavor throughout the dish.
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