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–+ servings

Sami's Shrimp Tacos

Shrimp and mango tacos . . . a little bit spicy, a little bit sweet . . . and totally wonderful!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 511kcal
Carbs (g): 60

Ingredients

  • 8 tortillas (corn or wheat, toasted--6 inch size)

Shrimp:

  • 1 pound shrimp
  • 2 slices jalapeno (or more to taste)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 garlic clove

Mango Salsa: 

  • 2 mangos, chopped
  • 1/4 sweet onion, chopped
  • 1 jalapeno pepper (or more, to taste)
  • 1 cup corn (cut off the cob, canned, or frozen)
  • 2 tablespoons lime juice
  • 1/4 teaspoon chili powder

Garnish:

  • 1 bunch cilantro

Cream sauce:

  • 1 cup creme fraiche (OR Media Crema--sour cream or mayo will do in a pinch)
  • 1/8 teaspoon hot sauce (I used Pick-a-Peppa from Jamaica)

Instructions

Mango Salsa:

  • Combine chopped mangoes, sweet onions, jalapeno, corn (cut off the cob, frozen or canned), lime juice and chili powder.  Adjust amounts to suit your taste — I tend to keep the mangoes at least half of the total volume, usually about two-thirds.  If the mixture can sit for a few hours (or even a day or two), it’s even better.

Cream sauce:

  • Use creme fraiche if you can get it (crema in Mexico is very similar).  You could substitute sour cream or mayonnaise if necessary, but they’re not as good.  Mix in a little hot sauce (I used Pick-a-Peppa from Jamaica, but choose your own favorite) or a bit of chili powder.

Garnish:

  • Chop a bit of cilantro for garnish and set it aside until you’re ready to assemble your tacos.

Tortillas: 

  • Sami used corn tortillas, which add a nice flavor (and they’re healthier than flour tortillas, which can be used).  The ones that are about 6″ in diameter are considered “taco size” but you can make larger tacos if that’s all you have.  Toast them briefly — Sami did them under her broiler; I do them in a dry HOT skillet for just a few seconds on each side.  Don’t get them too crunchy or they’ll break when you eat them!
    Put them aside until you're ready to assemble.

Shrimp: 

  • Have everything else ready before cooking the shrimp.  Shrimp should be shelled, tails off and deveined — you’ll want three or four medium shrimp per taco.  While they look prettier left whole, the tacos are much easier to eat if each shrimp is cut into three or four pieces.  Saute briefly (literally, about one minute if the shrimp are cut in 3 or 4 pieces) with chopped garlic, a couple slices of jalapeno, and a dash of cumin and chili powder.  Don’t overcook or the shrimp will get tough!

Assemble--Just do the following layers, then roll it up to eat:

  • Toasted tortilla
  • Cream sauce in a thin layer
  • Shrimp
  • Mango salsa
  • Another drizzling of cream sauce
  • Cilantro

Notes

Sami doesn’t have an exact recipe for these — much is “to taste” which is a good way to go when you’re using spicy chile peppers.  And if you don’t have (or don’t like) shrimp, she says they’re also good made with bite-sized bits of fish or even chicken.  
Any of the proportions can be adjusted to suit your taste.
Nutrition Facts
Sami's Shrimp Tacos
Amount Per Serving
Calories 511 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g5%
Cholesterol 317mg106%
Sodium 1551mg65%
Potassium 551mg16%
Carbohydrates 60g20%
Fiber 5g20%
Sugar 20g22%
Protein 32g64%
Vitamin A 2030IU41%
Vitamin C 98.3mg119%
Calcium 341mg34%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.