Go Back
- 1 lb large shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 8 small corn tortillas - 1 ripe avocado, sliced thin - 1 large ripe mango, diced into small cubes - 1/4 red onion, finely chopped - 1 jalapeño, minced (remove seeds for milder salsa) - Juice of 1 fresh lime - Sea salt, to taste To make the best shrimp tacos, use fresh and high-quality ingredients. The shrimp should be large, firm, and pink. Look for shrimp that have been peeled and deveined to save time. The spices are key to flavor, so don’t skip them! For the tortillas, I love using small corn tortillas. They add a nice texture and flavor. If you want, you can warm them in a skillet. This makes them soft and easy to fold. Mango salsa is vibrant and fresh. A ripe mango is sweet and juicy, perfect for this dish. The red onion adds crunch, while jalapeño brings heat. You can adjust the heat by removing the seeds from the jalapeño. Fresh lime juice brightens the salsa and ties it all together. For the full recipe, refer to the original instructions to create this delightful dish. Enjoy crafting your shrimp tacos with mango salsa! - Combine diced mango, red onion, jalapeño, and lime juice in a bowl. - Add a pinch of sea salt and let flavors develop for 10 minutes. This salsa is bright and fresh. The mango adds sweetness, while the jalapeño adds a nice kick. Allowing the salsa to sit helps the flavors mix well. - Drizzle shrimp with olive oil and season with spices. - Toss shrimp until evenly coated with seasoning. The olive oil helps the spices stick to the shrimp. I love using cumin and smoked paprika for deep flavor. - Heat a non-stick skillet over medium-high heat. - Cook shrimp for 2-3 minutes per side until pink and opaque. Make sure not to overcrowd the skillet. This way, your shrimp cook evenly. They should be bright pink when done. - Warm corn tortillas in a skillet or grill. - Keep tortillas warm using a clean towel. Warming the tortillas makes them soft and pliable. This will help each taco hold its filling better. - Add cooked shrimp to each tortilla. - Top with mango salsa and avocado slices. Layering the shrimp, salsa, and avocado creates a great flavor and texture. Each bite should be a burst of tropical goodness. - Garnish with fresh cilantro leaves. - Serve with lime wedges for extra zest. Cilantro adds a fresh aroma and taste. A squeeze of lime brightens the whole dish. For the full recipe, refer to the earlier sections. - Look for fresh, pink shrimp without black spots - Langostino or tiger shrimp also make great alternatives When selecting shrimp, freshness is key. Always choose shrimp that are bright pink and firm. Avoid any shrimp with black spots, as this can indicate age or spoilage. If you want a different flavor, try langostino or tiger shrimp. They have a unique taste and texture that pairs well with tacos. - Allow salsa to sit longer for a richer flavor - Experiment with additional spices like cumin or cilantro To boost the flavor of your mango salsa, let it sit for at least 10 minutes. This waiting time allows the ingredients to blend together. Don’t be afraid to experiment! Adding a pinch of cumin or fresh cilantro can elevate the taste. These spices bring warmth and freshness to the dish. - Slightly char tortillas for added depth of flavor - Avoid overcooking shrimp for optimal tenderness For the best taco texture, lightly char your tortillas. This adds a smoky flavor that enhances the overall taste. When cooking shrimp, be careful not to overdo it. Overcooked shrimp can become rubbery and tough. Aim for shrimp that are pink and opaque for the perfect bite. {{image_4}} You can turn up the heat with spicy shrimp tacos. To do this, add more jalapeño or hot sauce to the shrimp marinade. This will give the shrimp a nice kick. You can also mix chipotle peppers into the mango salsa. This adds a smoky flavor that pairs well with the sweetness of the mango. If you want a vegetarian option, you can easily swap the shrimp for grilled vegetables. Zucchini and bell peppers work great here. They add a nice texture and flavor to the tacos. You can also use black beans as a protein alternative. This makes the tacos hearty and filling. For a fruity twist, try mixing in diced pineapple or papaya into the salsa. This adds a bright and refreshing note. You can also add chopped mint leaves for extra freshness. Mint gives the salsa a lovely aroma and a unique taste. These variations let you enjoy shrimp tacos in new and exciting ways. For the full recipe, check the details above. You can keep your cooked shrimp fresh for later. Place the shrimp in an airtight container. They will stay good in the fridge for up to 2 days. If you want to store them longer, freeze the shrimp. They can last up to 3 months in the freezer. Just remember to thaw them before cooking again. Mango salsa is best when fresh. Store any leftover salsa in the fridge. Use a sealed container to keep it fresh. It will last for about 3 days. The flavors will change over time, so eat it quickly for the best taste. When you want to enjoy your shrimp again, reheat them gently. Use a skillet and set the heat to low. This way, they warm up without drying out. Avoid using the microwave for tortillas. This keeps them soft and tasty, instead of chewy. You can use flour tortillas or lettuce wraps instead. Flour tortillas are soft and easy to work with. They can hold the shrimp and salsa well. Lettuce wraps are a great gluten-free option. They add a nice crunch and freshness to the dish. I love pairing shrimp tacos with sides like Mexican rice, black beans, or a fresh salad. Mexican rice adds a hearty touch. Black beans provide protein and fiber. A fresh salad can brighten the meal and add more veggies. Yes, you can grill shrimp instead of pan-frying. Grilling gives shrimp a smoky flavor that is delightful. Just preheat your grill to medium heat. Cook the shrimp for a few minutes on each side until they turn pink and opaque. Mango salsa can be as spicy as you want it to be. You can adjust the jalapeño amount to fit your taste. For a milder salsa, remove the seeds and ribs from the jalapeño. This will help reduce the heat level. In this post, we covered how to make delicious shrimp tacos. We discussed the key ingredients: shrimp, tortillas, and mango salsa. You learned to prepare each element step-by-step, from seasoning the shrimp to making fresh salsa. Remember, you can customize your tacos with spices or even try a vegetarian version. These tacos are a tasty choice for any meal. Enjoy making them, and don’t forget to share with friends!

30. Shrimp Tacos with Mango Salsa

Savor the vibrant flavors of Tropical Shrimp Tacos with Mango Salsa! This delicious recipe features perfectly seasoned shrimp paired with a zesty mango salsa and creamy avocado, all wrapped up in soft corn tortillas. In just 25 minutes, you can create a dish that's not only easy but bursting with tropical goodness. Click through to get the full recipe and discover how to elevate your taco night to a whole new level!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

8 small corn tortillas

1 ripe avocado, sliced thin

Fresh cilantro leaves, for garnish

For the Mango Salsa:

1 large ripe mango, diced into small cubes

1/4 red onion, finely chopped

1 jalapeño, minced (remove seeds for a milder salsa)

Juice of 1 fresh lime

Sea salt, to taste

Instructions
 

Prepare the Mango Salsa: In a medium mixing bowl, combine the diced mango, finely chopped red onion, minced jalapeño, and fresh lime juice. Add a pinch of sea salt and stir gently to combine all the ingredients. Set the salsa aside for about 10 minutes to allow the flavors to develop and meld together.

    Season the Shrimp: In a separate mixing bowl, add the peeled and deveined shrimp. Drizzle with olive oil and sprinkle over the ground cumin, smoked paprika, garlic powder, sea salt, and freshly ground black pepper. Toss the shrimp until they are evenly coated with the seasoning mixture.

      Cook the Shrimp: Heat a large non-stick skillet over medium-high heat. Once the skillet is hot, carefully add the seasoned shrimp in a single layer. Cook the shrimp for approximately 2-3 minutes on one side until they turn pink and opaque, then flip them over and cook for an additional 2-3 minutes on the other side. Ensure not to overcrowd the skillet; work in batches if necessary.

        Warm the Tortillas: In a separate skillet or on a grill, warm the corn tortillas for about 30 seconds per side, or until they become soft and pliable. Cover them with a clean towel to keep warm as you finish cooking.

          Assemble the Tacos: To each warmed tortilla, add a portion of the cooked shrimp in the center. Top with a generous spoonful of the mango salsa and a few slices of creamy avocado.

            Garnish and Serve: Finish off your tacos by sprinkling fresh cilantro leaves over the top for added aroma and a pop of color. Serve immediately with lime wedges on the side for an extra zesty touch.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4