Description
These Spicy Shrimp Tacos with Mango Salsa combine juicy, seasoned shrimp with a fresh, tangy mango salsa, creating the perfect balance of heat and sweetness wrapped in warm tortillas. Quick to prepare and full of vibrant flavors, they’re an ideal weeknight meal or a crowd-pleaser for gatherings.
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)
Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Others
- 8 soft corn or flour tortillas
- Optional toppings: avocado slices or sour cream
Instructions
- Season the Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with olive oil, taco seasoning, and cayenne pepper until they are evenly coated to ensure the shrimp absorb all the flavorful spices.
- Cook the Shrimp: Heat a skillet over medium-high heat and add the shrimp in a single layer. Cook for 2–3 minutes on each side until shrimp turn pink and opaque, indicating they’re perfectly cooked and tender.
- Prepare Mango Salsa: In a separate bowl, gently mix diced mango, finely chopped red onion, fresh cilantro, lime juice, salt, and pepper. This salsa adds a bright and sweet contrast to the spicy shrimp.
- Warm Tortillas: Warm the tortillas either in a skillet or microwave until soft and pliable, making them easier to fold and eat.
- Assemble Tacos: Place cooked shrimp on each tortilla and top generously with mango salsa. Add any optional toppings such as sliced avocado or sour cream for extra creaminess and flavor. Serve immediately.
Notes
- Adjust cayenne pepper based on your preferred spice level.
- For a gluten-free option, use corn tortillas and ensure taco seasoning is gluten-free.
- Leftover shrimp can be refrigerated for up to 2 days.
- Use fresh lime juice for the best flavor in the salsa.
