I love nothing more than mangoes in the summertime.  Honestly, between my mango loving and coconut obsession I believe I might have been born on a tropical island.  And maybe it’s time to go back and visit my roots LOL!!  Dreaming aside, I like to find different ways to mix in mangoes when I can and recently I came up with this delicious gluten free shrimp taco recipe with mango salsa.  It’s so flavorful and delicious you are most definitely going to want to add this to your menu this week, trust me!!

Ingredients

For The Salsa

1 Can Black Beans (Rinsed and Drained)

1/2 Red Onion Diced

2 Ripe Mangoes Diced

2 Seeded and Minced Jalapeños

2 Tbsp Cilantro Chopped

Juice From 1 Lime

For The Sauce

1 Tbsp Gluten Free Dijon Mustard

1 Tsp Apple Cider Vinegar

1 Tsp Garlic Powder

Juice From 1 Lime

Salt and Pepper To Taste

For The Shrimp

1 Tbsp Oil Of Choice (I use avocado oil)

1-1.5 lbs of Raw Shrimp (Thawed With Tails Removed)

1 Bag (15-16 oz.) of Frozen Corn

Tacos Shells

Gluten Free Corn Tortillas (Warmed Or Room Temperature)

Gluten Free Mango Shrimp Taco Recipe

Begin by chopping ingredients for the salsa and placing into a bowl.  Once all ingredients for the salsa are prepared, add drained black beans and pour juice from one lime into the bowl and stir all ingredients together.  Cover the bowl and refrigerate until ready to eat. 

Once the salsa is prepared warm your oil in a pan over medium heat.  Once warmed add in your shrimp and cook until pink. 

While shrimp is cooking mix together the ingredients for the sauce (apple cider vinegar, Dijon mustard, juice from 1 lime, garlic powder, salt and pepper).  Once shrimp is almost cooked through lower heat to low and add your frozen corn and sauce. 

Continue to simmer on low for 10-15 minutes or until corn is thawed.  Serve with salsa and gluten free tortillas and enjoy!

Want more recipes?  Check out all my healthy creations in my RECIPE section!