Shrimp pockets with mango salsa. These shrimp tacos with mango salsa are a quick and easy dinner option that features tender shrimp, sweet and tangy mango salsa, and creamy cilantro lime sauce, all inside warm corn tortillas. The fresh mango salsa is the perfect counterpart to the spiced shrimp and creamy sauce. My favorite salsa for Shrimp Tacos is Mango Salsa.

Grilled shrimp tacos with a salsa of fresh mango, avocado, red onion, jalapeño, and lime juice. We serve the grilled shrimp in tacos topped with a colorful mango and avocado salsa, which you can easily put together while the grill is heating up. Looking for a shrimp taco recipe? You can cook Shrimp pockets with mango salsa using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Shrimp pockets with mango salsa

1. Prepare 1 lb of medium shrimp deveined and cleaned.
2. Prepare 1 of mango.
3. Prepare 1 cup of couscous.
4. You need 1 of bag baby spinach.
5. Prepare 4 piece of tin foil.
6. It's 1 of avocado.
7. You need 1 of lime.
8. Prepare 1/2 of red onion.
9. Prepare 1 of roma tomato.
10. You need 1 of jalapeño.
11. You need 1 bunch of cilantro.
12. It's 2 tbsp of olive oil, extra virgin.
13. You need 1/2 tsp of garlic powder.

This Cajun Shrimp Tacos with Mango Salsa recipe from Delish.com is the best. In a large skillet over medium heat, melt butter. Make mango salsa: In a medium bowl, combine mango, avocado, lime juice. Now ReadingSpicy Shrimp Tacos with Mango Salsa.

Shrimp pockets with mango salsa instructions

1. Heat up grill or oven.Fold the sides and ends to a large piece of tin foil. Lay flat on counter..
2. This is for each serving. Rub olive oil on bottom of tin foil. Put a handful or 2 of spinach on bottom. Add couscous on top of that . Pour 3 tablespoons of water over couscous..
3. Add shrimp on top with a dash of garlic powder, pepper and salt. Fold foil into a square pocket so no air will be getting out..
4. Place on grill and cook for 10 to 12 minutes..
5. While pockets are on the grill chop your onions,jalapeño, cilantro, avocado, mango. Here is a quick way to cube a mango if you have never cut one before. Just remember there is a huge pit and you cut down the fat sides of the mango. Leaving the middle uncut..
6. Put all chopped ingredients in bowl and squeeze lime juice on top. Mix.
7. Open packets and scoop onto a plate. Top with the mango salsa. Enjoy.

In a medium bowl, stir the mango with the red onion, garlic, jalapeño, lime juice and cilantro to combine. Season with salt and pepper; set aside. These shrimp tacos here are an ode to those first ones. I like roasting shrimp in the oven because it's easy and foolproof and Ina Garten-approved, though if you have a grill, by all means grill your shrimp instead. The mango-avocado salsa is creamy and cool, but spiced with a hit of crunchy jalapeño.