Shrimp Tacos with Ginger and Mango Salsa

Makes 6 servings | Serving size: 1 taco

Ingredients for Shrimp:

  • 4 tablespoons smoked paprika
  • 1 tablespoon oregano
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne red pepper
  • 1/4 teaspoon dry mustard
  • 1 tablespoon olive oil
  • 1 pound medium shrimp, deveined

Ingredients for Ginger Mango Salsa:

  • 1 medium mango, diced
  • ½ medium cucumber, diced
  • ¼ teaspoon fresh ginger, minced
  • ½ teaspoon chili powder
  • 1 tablespoon cilantro, minced

Other Ingredients

  • 6 corn tortillas (can also use whole wheat tortilla or lettuce leaves to make a wrap)


  1. In a medium bowl, mix paprika, oregano, chipotle chili powder, garlic powder, red pepper, and dry mustard.
  2. Add raw shrimp. Coat thoroughly.
    In a small bowl, combine ingredients for salsa. Cover and chill.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add shrimp and cook until pink (Fish should be cooked to an internal temperature of 145°F and will flake easily when it is thoroughly cooked.)
  5. Divide shrimp between 6 tacos (or wraps). Top with salsa.

Nutrition Information Per Serving: 178 Calories, Total Fat 5g, Saturated Fat 1g, Protein 13g, Total Carbohydrate 23g Dietary Fiber 4.5g, Sodium 465mg. Excellent source of vitamins A and C. Good source of iron.

Recipe contributed by Kathy Copeland and Della Hicks, NC EFNEP Educators

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)