This is the perfect summer weeknight dinner recipe! It takes 20 minutes, it's easy, and it's so refreshing and delicious.

The shrimp are seasoned to perfection and the peach mango salsa uses so much delicious, fresh produce like mango, peach, pineapple, shallots, and jalapenos. Don't forget the lime juice for a tasty kick too!

On to the steps!

Ingredients

• Shrimp, tail-off and deveined
• Cumin
• Paprika
• Red pepper flakes
• Minced garlic
• Lime juice
• Oil
• Pineapple
• Mango
• Peach
• Shallot
• Jalapeno
• Small tortillas
• Greek yogurt for serving

Prepare The Shrimp

Place shrimp in a bowl and toss with cumin, paprika, pepper flakes, garlic, one tablespoon of lime, and salt and pepper to taste. Pan fry over medium-high heat with oil until shrimp are curled, orange, and cooked.

For the shrimp, I always buy peeled, deveined, tail-off shrimp because it will make your life so much easier. Do the tail-on shrimp look fancy? Yes. Do they make eating unreasonably hard? Also yes. I'm not going to work for my tacos like that.

The only other important note here is to coat the shrimp in the seasoning before you put them in the pan, it's going to make them taste that much better! You know they are done when they've curled in on themselves, shrunk in size, and turned that vibrant orange color.

Prepare The Salsa

Mix 1 tablespoon of lime, pineapple, mango, peach, shallot, jalapeno, and salt and pepper to taste. Place Greek yogurt on tortillas, followed by shrimp and salsa.

It's time to put your dicing skills to the test because there's a lot of fresh produce in this salsa! If you happen to be missing anything though, there's no shame in grabbing some canned diced mango or pineapple. If you're in the Midwest like me, the warm-climate fruits in your grocery store might look a little...sad. So sometimes the canned stuff is the right choice! This peach mango salsa is also really customizable, if the jalepenos are too spicy for you, you can swap them out for something like a poblano.

Shrimp Tacos + Peach Mango Salsa Recipe

Download the recipe here

Servings: 4

Active time: 10 minutes

Total time: 15 minutes

Ingredients:

• 1 lb shrimp, tail-off and deveined
• 2 Tbsp cumin
• 2 Tbsp paprika
• 2 Tbsp red pepper flakes
• 2 Tbsp minced garlic
• 2 Tbsp lime juice
• 1 Tbsp oil
• 1/2 cup pineapple, diced
• 1 mango, diced
• 1 peach, diced
• 1 shallot, diced
• 1 jalapeno, diced
• 12 small tortillas
• Greek yogurt for serving

Method:

1. Place the shrimp in a bowl and toss them with the cumin, paprika, red pepper flakes, minced garlic, one tablespoon of lime juice, and salt and pepper to taste.
2. Heat oil in a pan over medium-high heat, then pan-fry the shrimp until they are curled, orange, and cooked through.
3. In a separate bowl, mix together one tablespoon of lime juice, diced pineapple, diced mango, diced peach, diced shallot, diced jalapeno, and salt and pepper to taste, creating a fruit salsa.
4. Spread Greek yogurt on each tortilla.
5. Top the yogurt with the cooked shrimp and fruit salsa before serving.

See Nutrition Info

Nutrition Facts
Servings: 4
Amount per serving
Calories	565
% Daily Value*
Total Fat 13.4g	17%
Saturated Fat 3.3g	17%
Cholesterol 239mg	80%
Sodium 1087mg	47%
Total Carbohydrate 77g	28%
Dietary Fiber 6.8g	24%
Total Sugars 20.1g
Protein 36.9g
Vitamin D 0mcg	0%
Calcium 325mg	25%
Iron 7mg	37%
Potassium 677mg	14%

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About the Author

Hi! I'm Alexandra, and I've been cooking and baking for about 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and your heart happy, without putting any food off limits, or making you feel guilty for loving delicious things.

By Alexandra Massengale