Shrimp, Mango, and Tajín Quesadillas

Cooking Time

20-25 minutes

Prep Time

15 minutes

Serving Size

10, 8-inch quesadillas

Bright, bold, and bursting with flavor, these Tajín, Shrimp, and Mango Quesadillas are everything you want in a summer dish—refreshing, satisfying, and just a little unexpected. Sweet mango meets savory shrimp, creamy cheese, and a citrusy kick of Tajín seasoning, all folded into golden, crispy tortillas.

Pan-fried to perfection in Wesson Corn Oil, these quesadillas develop a crave-worthy crunch on the outside while staying melty and flavorful on the inside. The oil not only helps the tortillas crisp evenly but also enhances the richness of the cheeses and the brightness of the fresh ingredients.

Ideal for backyard get-togethers, weeknight dinners, or summer snacking, this tropical twist on a classic quesadilla is easy to make, impossible to resist, and totally scalable for a crowd. Serve them with salsa, guacamole, or a squeeze of lime—and don’t be surprised if they disappear fast.

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CONTAINS:

Shellfish

Ingredients

Quesadillas

Wheat tortillas 10 , 8-inch.

Small shrimp 1/2 lb, cooked, chopped.

Mozzarella cheese 3 cups, shredded.

Feta cheese 1/2 cup, crumbled.

Green onion 1/4 cup, chopped.

Tajín seasoning 2 tsp.

Fresh cilantro 1/4 cup, chopped.

Ripe mango 1/2 cup, diced.

Wesson Corn Oil for pan frying.

Garnish

Pickled onions 1/2 cup.

Avocado, diced 1 .

Mango, diced 1 .

Tajín 1 tsp.

Method

Shrimp, Mango, and Tajín Filling

In a large bowl, combine the chopped shrimp, mozzarella, feta, green onion, Tajín, cilantro, and mango. Stir until everything is evenly mixed.

Divide the filling evenly between the tortillas—use about ½ cup of filling per quesadilla. Fold each tortilla in half and press gently to hold it together.

Assembly Method

Heat a large nonstick skillet or griddle over medium heat. Add a generous amount of Wesson Corn Oil to coat the surface.
Chef’s Tip: Using oil creates a crispy, golden-brown crust on your quesadilla and helps melt the cheese evenly.

Place the quesadillas on the hot surface and cook for 3–4 minutes per side, or until the cheese is melted and the tortillas are golden brown and crisp.

Chef’s Tip: For a little extra zing, sprinkle additional Tajín onto the quesadillas right after flipping them on the grill.

Remove from heat, slice into wedges, and serve hot with sour cream, salsa, or guacamole on the side. Garnish with pickled onions, mango, avocado, and a sprinkle of Tajín.