Main Dishes

Shrimp Tacos with Mango Salsa ingredients and recipe from your local grocery store Save A Lot

Shrimp Tacos with Mango Salsa

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 5
Prep Time 15 minutes
Cook Time 5 minutes
2 cups Pickwell Farms frozen mango chunks, thawed, ½-inch diced
1 Red bell pepper, ¼-inch diced (about ¾ cup)
2 Green onions, whites and greens thinly sliced
1 Lime, juiced (about 1 Tbsp. juice)
⅛ tsp. Marcum chili powder
Pinch Marcum salt
1 pkg (16-oz.) Portside cooked shrimp, medium or large
1 Tbsp. Medeiros vegetable oil
10 small Tio Santi white corn tortillas
Senora Verde pickled jalapeno slices, to garnish (optional)



  1. Prepare the mango salsa by gently mixing the diced mango, bell pepper and green onion in a small bowl. Add the lime juice, chili powder and salt and mix. Set salsa to the side.
  2. Prepare the shrimp by removing the tails. Pinch the tail where it meets the body of the shrimp and gently pull.
  3. To heat the shrimp, heat the oil in skillet over medium heat. Add the shrimp and heat for 3-4 minutes or until shrimp are warmed through. Remove from heat.
  4. Use a dry skillet or griddle pan to warm the corn tortillas. Heat on high and toast until they are slightly golden brown, about 1 minute per side.
  5. Assemble the tacos by dividing the shrimp and mango salsa evenly across the tortillas. Garnish with pickled jalapeños, as desired.