Shrimp Tacos with Mango Salsa
Shrimp tacos with mango salsa offer a perfect blend of spice, sweetness, and freshness. Ready in under 30 minutes, they are perfect for quick dinners or a festive weekend meal.
Equipment
- Skillet
- Mixing bowls
- Knife
- Cutting board
- Spatula
Ingredients
For the Shrimp
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Fresh lime juice (from 1 lime)
For the Mango Salsa
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For Serving
- 8 small corn tortillas
- Lime wedges
Instructions
Prepare the Shrimp
- In a mixing bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and fresh lime juice. Let it marinate for about 10 minutes.
Make the Mango Salsa
- Combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt in another bowl. Mix gently.
Cook the Shrimp
- Heat a skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until opaque and cooked through.
- Tip: Avoid overcrowding the pan; you want a beautiful sear.
Warm the Tortillas
- Wrap the corn tortillas in foil and place in a preheated oven at 350°F (175°C) for about 10 minutes. Alternatively, toast them in a dry skillet until warm and pliable.
Assemble the Tacos
- Place a few shrimp in each warm tortilla and top generously with mango salsa. Squeeze fresh lime juice over the tacos for an extra kick of zest.
Notes
Pro tips
- Use fresh, high-quality shrimp for the best flavor.
- Let the mango salsa sit for at least 15 minutes before serving to allow the flavors to meld.
- Adjust the heat by adding more or less jalapeño to your salsa.
- Top with avocado or sour cream for creaminess.
- Experiment with different herbs like mint for a refreshing twist.