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I am all about seafood tacos of any kind, really, but one of my very favorites is shrimp tacos. Today I'm making a bit of a unique type of shrimp taco, and it includes spicy chorizo beans with mango juice, sweet and smokey marinated shrimp and fresh mango salsa with cilantro, red onion and lime. All-dat is topped with crumbly fresh Mexican cheese and lime crema and nestled in a toasted corn tortilla.


8 tacos

Total time

35 minutes


  • frozen peas
  • 3 oz pork chorizo
  • 1 (15 oz.) can black beans (drained and rinsed)
  • ½ cup mango nectar or juice (plus more as needed )
  • Smokey shrimp
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 2 tbsp chipotle chilies
  • 2 tbsp adobo sauce
  • zest and juice of lime
  • 1½ tbsp honey
  • 2 lbs large shrimp (peeled and deveined)
  • 1 tsp canola or grapeseed oil
  • mango salsa
  • 2 fresh mangoes (peeled and diced)
  • ¼ cup red onion (finely diced)
  • zest and juice of lime
  • 2 tbsp fresh cilantro (roughly chopped)
  • Tacos
  • 8 6 or 8 inch corn tortillas (toasted or grilled)
  • ½ cup Cotija, Chihuahua or Queso Fresco cheese
  • ½ cup nonfat plain Greek yogurt
  • 1 tbsp lime juice (for drizzling {lime crema} )


  1. To make beet chorizo beans: Heat small saucepan to medium-high heat. Add chorizo and cook until browned; drain of excess fat. Add black beans and mango juice; reduce heat and place lid on saucepan and allow to simmer for 10-15 minutes, stirring occasionally. Add additional mango juice if mixture becomes dry. To marinade shrimp: Combine chili powder, smoked paprika, chipotle chilies in adobo sauce, lime zest, lime juice and honey in a bowl. Place shrimp in the bowl and allow to marinade while you make the salsa. To make mango salsa: Combine mango, red onion, lime zest, lime juice and cilantro in a bowl. Mix and set aside. To cook shrimp: Heat oil in a large skillet to medium-high heat. Add shrimp to hot pan {possibly in 2 batches so they aren’t crowded} and sauté until shrimp starts to curl. Turn heat off. To assemble tacos, scoop a few tablespoons of chorizo beans in each tortilla. Place 3-4 shrimp on top of chorizo beans. Top with crumbly cheese and mango salsa and drizzle with lime crema.

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