Shrimp Tacos With Mango Salsa
User Reviews
5.0
45 reviews
Excellent
Shrimp Tacos With Mango Salsa
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This recipe for Mango Salsa Shrimp Tacos, is made with sauteed shrimps with blackened seasoning and topped with a delicious salsa. The flavors are so fresh and are perfect for warm days!
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Ingredients
For the Salsa
- 1 Mango peeled & diced
- ⅓ medium red onion finely chopped
- ½ roasted red bell pepper store bought in a jar
- ½ small cucumber peeled, seeded and diced
- ½ Jalapeño seeded and finely chopped
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice (½ of a juicy lime)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher or sea salt or more to taste
- ½ teaspoon fresh ground black pepper or more to taste
For the Shrimp
- 2 tablespoons vegetable oil for the grill or cast iron skillet, divided
- 1 lb medium shrimp peeled and deveined
- 1 teaspoon store bought blackened seasoning
- 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
- Mexican Pickled Onions - It'll provide a delicious crunchy texture.
- Fresh lime juice - squeeze a little drops on top the tacos. Seafood and limes always go hand in hand.
- Hot sauce - a must for me!
- Avocado or homemade guac!
- Crema – this Chipotle Crema or this Cilantro Lime Ranch Crema go with everything!
Nutrition Information
Show Details
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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