Recipe by Mission®
"Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing."
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Mission® Small/Fajita Super Soft Flour Tortillas
medium shrimp, peeled and deveined
ground black pepper
crushed red pepper flakes
fresh lime juice
diced fresh mango
diced red onion
fresh cilantro, coarsely chopped
Fresh lime wedges, as needed
Tried out this recipe for dinner tonight. I didn't have limes so I used lemons. I also didn't have red pepper flakes. My husband and I thought it was delicious! Will definitely make this again.
The idea of this was appealing, and the shrimp, fruit, and cilantro were fresh and tasty on their own, but their combination was kind of underwhelming. In comparison, the Sriracha sauce was fine but overpowered the more delicate main ingredients. Not a keeper.
I tweaked this slightly and really liked the way it turned out. I have the shrimp marinade a good dash of Old Bay and some minced garlic, then let it soak in all the flavor in the refrigerator for a couple hours. For serving I included some shredded cabbage. Would gladly make this again.
Delicious, I paired with a mango salsa!!
I made this for my wife and I for a Mother's Day dinner and we both really enjoyed it. The sweetness of the mango with the spicy Sriracha really complimented each other. My wife said that we should have these every Mothers Day.
Made for Friday meal during Lent and paired it with the black bean cheesy quesadillas, it was a hit. both were a hit with the family. I made as is, but would highly recommend adding the srichicha sauce in small amounts and tasting, this was very spicy. We loved it, but too spicy for kiddos. Next time I will use less.
Suberb! Easy to prepare.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shrimp Tacos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 397
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