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–+ servings
Ceviche Tacos

Tropical Mango Shrimp Ceviche Tacos

Tropical Mango Shrimp Ceviche Tacos bring zesty citrus-cured shrimp, crisp peppers, and a little jalapeño heat together in one bright, coastal-inspired bite. Finished with the refreshing crunch and tropical sweetness of Fresh Express® Tropical Mango Crunch Chopped Salad Kit, these tacos feel fresh, colorful, and seriously craveable.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6

Ingredients
  

  • 1 package (10.9-ounces) Fresh Express® Tropical Mango Crunch Chopped Salad Kit
  • 12 small flour tortillas (about 6")
  • 1 lb. shrimp, peeled and deveined
  • 1 red bell pepper, small dice
  • 1 jalapeno, small dice
  • ½ red onion, sliced very thin
  • ¾ cup fresh lime juice
  • ¼ cup fresh orange juice
  • ¼ cup cilantro, rough chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Cut the shrimp into smaller, bite-sized pieces (about 1/2") and place in a mixing bowl. Add the lime and orange juice to the bowl and place it in the refrigerator for 1.5 to 2 hours. Gently stir every 30 minutes, until shrimp is opaque and firm. Use this time to chop the veggies.
  • Once the shrimp is cooked, add the peppers, onions, jalapeno, cilantro, salt, and pepper to the same bowl. Gently mix all ingredients together and let sit in the refrigerator for an additional 15-20 minutes.
  • Preheat oven to 350°F. Wrap the tortillas in aluminum foil and place in the preheated oven for about 15 minutes. Remove and keep wrapped until ready to use.
  • In a separate mixing bowl, empty contents of Fresh Express® Tropical Mango Crunch Chopped Salad Kit, including the toppings and dressing, and toss until fully combined. Set aside.
  • To build the tacos, grab a warm tortilla, add about 2 tablespoons of salad and 2 tablespoons of ceviche, using very little liquid. Continue with remaining tortillas. Enjoy!

Chef Tips:

  • Can’t find fresh shrimp? Frozen shrimp work great! Just make sure to completely thaw and pat dry before adding to the juice.
  • If the onion is too sharp, soak the sliced onions in ice water for 10 minutes to take away the harshness while leaving the crunch.
  • Use a slotted spoon when serving to prevent the tortillas from becoming too soggy.