Spicy Shrimp Tacos with Mango Salsa

Short description

Spicy Shrimp Tacos with Mango Salsa feature chili-seasoned shrimp tucked into warm tortillas and topped with a vibrant mango salsa, offering a delightful balance of heat, sweetness, and acidity.

Why You’ll Love This Recipe

• Ready in just 20 minutes, making it perfect for busy weeknights

• Combines fresh, light ingredients for a healthy yet satisfying meal

• Customizable heat level to suit every palate

• Versatile toppings and garnishes allow for endless variations

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 small flour tortillas (4-inch)

• 10 ounces raw shrimp, peeled, deveined, and tails removed

• 1 ripe mango, peeled, pitted, and diced

• 1/4 to 1/2 habanero pepper, finely minced

• 1 lime, zested and juiced

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• Sea salt, to taste

• Freshly ground black pepper, to taste

directions

1. In a bowl, combine the diced mango, minced habanero, lime zest, lime juice, extra-virgin olive oil, and a pinch of sea salt. Gently toss to create the salsa and set aside.

2. Pat the shrimp dry with paper towels. In a separate bowl, toss the shrimp with olive oil, chili powder, salt, and pepper until evenly coated.

3. Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 1 to 2 minutes per side, or until the shrimp turn opaque and curl into a C shape. Transfer the cooked shrimp to a plate.

4. Warm the tortillas in a clean, dry skillet or microwave until pliable.

5. Assemble each taco by layering shrimp and mango salsa in the tortillas. Garnish as desired with chopped cilantro, sliced avocado, or a drizzle of crema.

Servings and timing

• Servings: Makes 6 shrimp tacos

• Prep time: 15 minutes

• Cook time: 5 minutes

• Total time: 20 minutes

Variations

• Substitute finely chopped jalapeño for habanero to reduce the heat

• Use corn tortillas for a gluten-free option and a more traditional flavor

• Add shredded red cabbage or slaw for extra crunch

• Drizzle with chipotle mayo or spicy crema for additional creaminess

• Grill the shrimp instead of pan-frying for a subtle smoky note

• Top with sliced avocado, pickled red onions, or crumbled cotija cheese

storage/reheating

Store cooked shrimp in an airtight container in the refrigerator for up to 2 days, and keep the mango salsa separately for up to 3 days. To reheat, warm the shrimp gently in a skillet over low heat or in short bursts in the microwave to avoid overcooking. Heat tortillas separately until pliable before assembling tacos fresh.

FAQs

What kind of shrimp should I use for these tacos?

Medium-sized raw shrimp that have been peeled, deveined, and had their tails removed work best, as they cook evenly and absorb the seasoning.

Can I use frozen shrimp?

Yes. Thaw the shrimp fully under cold running water, pat dry, and proceed with the recipe to ensure even cooking and proper seasoning adherence.

How do I reduce the heat if the salsa is too spicy?

Start with only 1/4 of the habanero pepper, taste the salsa, and gradually add more until you reach your desired level of heat.

What can I substitute for habanero if I prefer milder heat?

Finely chopped jalapeño or a pinch of smoked paprika provides milder heat while still offering depth of flavor.

Can I make the salsa in advance?

Absolutely. Prepare the mango salsa up to three days ahead and store it in an airtight container in the refrigerator to allow the flavors to meld.

How do I keep the tortillas from tearing?

Warm them briefly in a dry skillet or wrapped in foil in a low-temperature oven to make them more pliable before filling.

What toppings work well with these tacos?

Chopped cilantro, sliced avocado, pickled red onions, crumbled cotija or queso fresco, and a squeeze of fresh lime are all excellent choices.

Can I make this recipe gluten-free?

Yes. Simply substitute certified gluten-free corn tortillas and verify that all seasonings and sauces are free of gluten.

How do I reheat leftovers without drying out the shrimp?

Reheat shrimp over low heat in a lightly oiled skillet or use short bursts in the microwave, then immediately remove to prevent further cooking.

Is it possible to grill the shrimp instead of pan-frying?

Certainly. Thread the seasoned shrimp onto skewers and grill over medium-high heat for 1 to 2 minutes per side, or until opaque and cooked through.

Conclusion

These Spicy Shrimp Tacos with Mango Salsa offer a quick, flavorful, and healthful meal that can be easily tailored to your taste preferences. Whether you are seeking a simple weeknight dinner or a festive dish for guests, this recipe delivers bright, balanced flavors and endless opportunities for customization. Enjoy preparing and sharing this vibrant taco recipe!