Shrimp Tacos With Mango Salsa
User Reviews
5
Shrimp Tacos With Mango Salsa
Description
This recipe includes a mango salsa made from peeled diced mango, finely chopped red onion, roasted red bell pepper, diced cucumber, jalapeño, fresh cilantro, lime juice, olive oil, and seasoning. The salsa is mixed and chilled to develop the flavors. The shrimp are seasoned with store-bought blackened seasoning and cooked until crispy and opaque either on a hot skillet or on the grill, contributing a smoky and charred element.
The cooked shrimp provide a slightly crispy exterior with a tender interior, contrasting nicely with the sweet, tangy, and mildly spicy mango salsa. The soft corn tortillas serve as a neutral base, allowing the bright salsa and seasoned shrimp to stand out.
Toppings like pickled onions, fresh lime juice, hot sauce, avocado or guacamole, and crema can enhance the dish further, providing additional textures and flavors. These tacos offer a flavorful option for lunch or dinner and work well served with side dishes that complement seafood and citrus.
Ingredients
For the Salsa
- 1 Mango peeled & diced
- ⅓ red onion finely chopped, medium
- ½ red bell pepper store bought in a jar, roasted
- ½ cucumber peeled, seeded and diced, small
- ½ jalapeño seeded and finely chopped
- ¼ cup cilantro chopped, fresh
- 1 tablespoon lime juice fresh, from ½ juicy lime
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt or sea salt or more to taste
- ½ teaspoon black pepper fresh ground or more to taste
For the Shrimp
- 2 tablespoons vegetable oil divided, for grill or cast iron skillet
- 1 lb Shrimp peeled and deveined, medium
- 1 teaspoon blackened seasoning store bought
- 8 corn tortillas
Instructions
- Make The Salsa
- In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
- Cook The Shrimp
- In a large bowl, mix the shrimp with blackened seasoning and 1 tablespoon of oil.
On a skillet
- Heat skillet on medium-high heat (preferably a cast iron skillet) until is almost smoky. Add 1 tablespoon of oil allow it to heat then add the shrimp. Distribute evenly on the skillet. Cook for 3 minutes without moving it around to allow the shrimp to become crispy.
- Stirr and turn shrimp to cook the other side. Cook for another 3 minutes or until shrimp is opaque.
- Serve while hot.
On the grill
- Preheat grill and oil the grill rack with the remaining 1 tablespoon of oil.
- Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
- Place the shrimp skewers on the grill and close lid.
- Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
To Serve
- Warm tortillas on a skillet and heat on both sides until the tortilla is almost crispy but still bendable.
- Arrange the shrimp on the warm tortillas and top with the salsa and any other toppings if using any. Tip: Eat them quickly as the corn tortillas become soggy very fast!
Notes
- Add Mexican pickled onions for a crunchy texture and tart contrast.
- Squeeze fresh lime juice over the tacos before serving to brighten flavors.
- Include hot sauce to add heat according to preference.
- Serve with avocado or homemade guacamole for creaminess.
- Top with crema varieties like Chipotle Crema or Cilantro Lime Ranch for rich, tangy flavor enhancements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 126kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 423mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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