Description
These Spicy Shrimp Tacos with Mango Salsa combine succulent, seasoned shrimp with a refreshing homemade mango salsa, served in warm tortillas for a quick and flavorful meal perfect for any occasion.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb fresh jumbo shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Mango Salsa
- 1 large ripe mango (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (juiced)
- Salt and pepper to taste
Tacos
- 8 soft corn or flour tortillas
- Optional toppings: sliced avocado, sour cream, queso fresco
Instructions
- Prepare the mango salsa: Dice the mango and finely chop the red onion and fresh cilantro. Combine these in a bowl and add the lime juice along with salt and pepper to taste. Mix well and refrigerate the salsa to let the flavors meld while you prepare the shrimp.
- Marinate the shrimp: In a separate bowl, mix olive oil, taco seasoning, and cayenne pepper thoroughly. Add the peeled and deveined shrimp and toss until each piece is evenly coated. Allow the shrimp to marinate in the refrigerator for 15 to 30 minutes to absorb the spices.
- Cook the shrimp: Heat a skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes on each side until they turn pink and develop a slight char, indicating they are cooked through.
- Warm the tortillas: Heat the tortillas either in a dry skillet over medium heat for about 30 seconds per side or wrap them in damp paper towels and microwave for 20-30 seconds until warm and pliable.
- Assemble the tacos: Place cooked shrimp on each warmed tortilla. Top generously with the mango salsa and add optional toppings like sliced avocado, sour cream, or queso fresco if desired. Serve immediately for the best taste and texture.
Notes
- For extra heat, increase the cayenne pepper or add some sliced jalapeños to the salsa.
- Use corn tortillas for a gluten-free option.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Mango salsa can be prepared ahead of time and stored refrigerated for up to 24 hours.
- Customize toppings to your preference: fresh lime wedges, shredded lettuce, or pickled onions work well.
