shrimp tacos with mango salsa
These delightful shrimp tacos are a perfect combination of succulent shrimp and fresh, vibrant mango salsa. With a touch of lime and a sprinkle of cilantro, these tacos bring a taste of the tropics to your dinner table.
Equipment
- 1 shoelace grill or frying pan
- 1 mixing bowl
- 1 cutting board
- 8 taco shells
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste salt
- to taste pepper
- 1 ripe mango, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 8 small corn or flour taco shells
- for serving lime wedges
Instructions
- In a mixing bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside.
- In a separate bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
- Heat the shoelace grill or frying pan over medium-high heat. Once hot, add the shrimp. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque.
- While the shrimp cooks, warm the taco shells in a separate pan or oven according to package instructions.
- Once the shrimp is fully cooked, remove from heat.
- To assemble the tacos, place a few shrimp into each taco shell and top generously with the mango salsa.
- Serve with lime wedges on the side.
Notes
You can adjust the heat level of the salsa by adding more or less jalapeño based on your preference.
For added freshness, consider adding sliced avocado or sour cream to the tacos.
These tacos are best enjoyed immediately after assembly, but the salsa can be made ahead and stored in the refrigerator for up to 2 days.