Shrimp Tacos with Mango Salsa
Shrimp Tacos with Mango Salsa
Ingredients
For the Shrimp
- 1 1/2 pounds shrimp, peeled and deveined, tails on or off
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 2 ripe mangoes, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 jalapeño, minced (seeds removed for less heat, optional)
- 1/4 teaspoon salt
For the Tacos and Garnish
- 12 corn tortillas, small
- lime wedges, for serving
- 1 avocado, sliced or diced, for serving (optional)
- 1/4 cup cotija cheese, crumbled, for serving (optional)
- 1/4 cup sour cream or Mexican crema, for serving (optional)
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mangoes, finely diced red onion, chopped fresh cilantro, fresh lime juice, minced jalapeño (if using), and salt. Stir gently to combine. Set aside to allow flavors to meld while you prepare the shrimp.
⏱️ 10 min
- 2
Season the Shrimp: Pat the shrimp dry with paper towels. In another medium bowl, toss the shrimp with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Cook the Shrimp: Heat a large skillet (cast iron or non-stick works best) over medium-high heat. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2 to 3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Remove from heat.
⏱️ 5 min
- 4
Warm the Tortillas: While the shrimp are cooking or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until soft and pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 3 min•🌡️ 350
- 5
Assemble the Tacos: To assemble, place a spoonful of cooked shrimp into each warm tortilla. Top generously with the fresh mango salsa. Add sliced or diced avocado, crumbled cotija cheese, or a drizzle of sour cream/crema if desired. Serve immediately with extra lime wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Tacos with Mango Salsa
Ingredients
For the Shrimp
- 1 1/2 pounds shrimp, peeled and deveined, tails on or off
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 2 ripe mangoes, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 jalapeño, minced (seeds removed for less heat, optional)
- 1/4 teaspoon salt
For the Tacos and Garnish
- 12 corn tortillas, small
- lime wedges, for serving
- 1 avocado, sliced or diced, for serving (optional)
- 1/4 cup cotija cheese, crumbled, for serving (optional)
- 1/4 cup sour cream or Mexican crema, for serving (optional)
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mangoes, finely diced red onion, chopped fresh cilantro, fresh lime juice, minced jalapeño (if using), and salt. Stir gently to combine. Set aside to allow flavors to meld while you prepare the shrimp.
⏱️ 10 min - 2
Season the Shrimp: Pat the shrimp dry with paper towels. In another medium bowl, toss the shrimp with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Cook the Shrimp: Heat a large skillet (cast iron or non-stick works best) over medium-high heat. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2 to 3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Remove from heat.
⏱️ 5 min - 4
Warm the Tortillas: While the shrimp are cooking or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until soft and pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 3 min•🌡️ 350 - 5
Assemble the Tacos: To assemble, place a spoonful of cooked shrimp into each warm tortilla. Top generously with the fresh mango salsa. Add sliced or diced avocado, crumbled cotija cheese, or a drizzle of sour cream/crema if desired. Serve immediately with extra lime wedges on the side for squeezing.
⏱️ 2 min