Fast and Easy Shrimp Tacos with a Mango and Corn Salad


Taco Filling

  • 2 tablespoons canola oil
  • 1 1/2 pound shrimp, peeled and deveined, tails removed
  • 1 can ( 6oz. approx.) mexican tomato saauce or enchilada sauce
  • 1/2 teaspoons cumin

Corn Salad

  • 2 cups of cooked corn
  • 1 cup of chopped ripe mango
  • 1 cup chopped tomatoes
  • 1/4 bunch cilantro, roughly chopped
  • 1/2 tsp salt
  • dash of salt and pepper


  • 16 whole corn tortillas, warmed
  • bowl of salsa and guacamole
  • lime wedges
  • 8oz. sour cream



  • Heat canola oil in a heavy skillet over high heat
  • Throw in shrimp and toss around, cooking until opaque
  • Reduce heat to low and pour in the red sauce, stirring to combine
  • Stir in cumin and cook for another minute or two, then remove from heat

Mango And Corn Salad

  • Combine corn, mango and tomatoes mix it together
  • Add chopped cilantro
  • Season with the salt and pepper
  • Cover and refrigerate for an hour before serving

Serve the warm tortillas with the shrimp, mango and corn salad, salsa, guacamole, top it with sour cream and a squeeze of lime and let everyone build their own tacos.