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Sriracha Mango Shrimp Tacos
Shrimp tacos with a twist! These shrimp tacos are paired with a sweet and fiery sriracha mango sauce. This dish is ready in under 15 minutes and is naturally gluten free, low fat and packed with flavor and protein! This is the perfect post-workout meal with turmeric in the sriracha mango sauce to help with recovery and reduce inflammation!
Veggies of choice: I used chopped zucchini - chopped yellow pepper, red cabbage, tomato red onion and avocado
Juice of 1/2 lime and pinch of salt for tortillas
Preheat the oven to 400 degrees. Add tortilla shells to a large pan that has been lined with foil and sprayed lightly with coconut oil.
Once oven is preheated, put corn tortillas in the oven on the lower rack.
While tortillas are baking, combine the shrimp, lime juice, garlic powder, salt and fresh cilantro in a bowl. Add the shrimp to a roasting pan lined with foil for easy clean up. Place in the oven on the top rack for 8-9 minutes. Be sure to set a timer.
While the shrimp are cooking, combine the defrosted mango and sriracha in a blender or with an immersion blender. Blend until smooth. Add the lime juice, salt, turmeric and honey to the sriracha mango mixture and blend. Taste and add additional lime or honey based on your personal preferences.
Chop veggies while you are waiting for the shrimp. Once the timer goes off, remove the shrimp from the oven. Take the tortillas out of the oven and flip them over. Squeeze them with the remaining 1/2 lime and sprinkle lightly with salt. Return to oven and bake 2 more minutes.
Amount Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.