Description
A vibrant and flavorful Spicy Shrimp Tacos recipe featuring juicy seasoned shrimp paired with fresh, sweet mango salsa. This quick and easy meal is perfect for a weeknight dinner or casual gathering, offering a balanced blend of spicy, sweet, and tangy flavors wrapped in warm tortillas.
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)
Assembly
- 8 soft corn or flour tortillas
- Optional toppings: sliced avocado, sour cream, queso fresco
Instructions
- Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, taco seasoning, cayenne pepper, salt, and pepper until evenly coated. Adjust cayenne pepper based on preferred spice level.
- Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes per side, or until shrimp are pink, opaque, and cooked through. Remove from heat.
- Make the mango salsa: In a separate bowl, combine diced mango, finely chopped red onion, chopped cilantro, and the juice of one lime. Mix gently to combine. Season with a pinch of salt if desired.
- Warm the tortillas: Heat tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable, or wrap in a damp towel and microwave for 20-30 seconds.
- Assemble the tacos: Place a few cooked shrimp on each warmed tortilla, top with generous spoonfuls of mango salsa, and add optional toppings like sliced avocado, sour cream, or queso fresco for extra creaminess and flavor.
- Serve: Serve the tacos immediately while warm, accompanied by lime wedges if desired.
Notes
- Adjust cayenne pepper according to your preferred heat tolerance.
- Use either corn or flour tortillas based on personal preference or dietary needs.
- For a gluten-free option, use corn tortillas and ensure the taco seasoning is gluten-free.
- Fresh mango is key for the salsa’s sweetness; avoid underripe mangoes.
- Leftover shrimp can be refrigerated and used within 2 days.
