Good Morning America Recipes

Two to Tango Mango Tacos

'Eat It to Beat It'

GMA Recipes
Difficulty: Easy
Cook Time: min

Blackening is the type of simple technique every cook should have in his or her arsenal—fast, easy, and one of the healthiest ways to infuse your food with big flavor. (All those spices? Zero-calorie vessels for antioxidants.) Here, the spicy shrimp (i.e. pure protein) team up with an A-list of nutritional superstars: avocado, mango, and black beans. Given how much flavor ends up cradled into those warm corn tortillas, you'd never guess it's exactly the kind of meal that will keep your body burning calories all night long.


  • Salt to taste
  • 1 lb medium shrimp, peeled and deveined
  • 1/2 Tbsp olive or canola oil
  • 1/2 Tbsp blackening seasoning
  • 8 corn tortillas, heated
  • 1 cup canned black beans, heated
  • 1 ripe avocado, pitted and diced
  • 1 mango, peeled and diced
  • 1/2 medium red onion, diced
  • 1 handful fresh cilantro, chopped
  • 1/2 jalapeno, minced (optional)
  • Juice of one lime
  • Cooking Directions

    In a medium mixing bowl, combine the avocado, mango, onion, cilantro, and jalapeno, if using. Toss with the lime juice and season with salt to taste.

    Heat the oil in a large grill pan, cast-iron skillet, or stainless steel pan over high heat. Coat the shrimp all over with the blackening seasoning. Add to the pan, cooking until firm to the touch and gently blackened on both sides, about 3 minutes total.

    Place two warmed tortillas (you can use the same pan used to cook the shrimp to lightly toast them) on each of four plates. Top each with a spoonful of beans, a few shrimp, and a generous scoop of the mango-avocado salsa. Serve with more lime or hot sauce, if you like.

    From the book 'Eat It to Beat It'

    Recipe Summary

    Main Ingredients: shrimp, avocado, mango

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