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Shrimp and Mango Salsa Tacos with Mexican Street Corn on wood table.

Shrimp Street Tacos with Mango Salsa

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  • Author: Cheryl Englebretson
  • Prep Time: 40 mninutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: main dish
  • Method: stovetop
  • Diet: Gluten Free

Description

These shrimp tacos are bursting with flavor from the spices to the mango salsa and they are very easy to make.

Ingredients

Scale

For the Mango Salsa:

  • 1 mango, peeled and diced
  • ¼ cup cilantro, minced
  • 2 Tbsp. red onion, diced
  • 1 Tbsp. lime juice, freshly squeezed
  • 1/8 tsp. sea salt

For the Shrimp Seasoning:

  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. coriander
  • 1/2 tsp. paprika
  • 1/4 tsp. black pepper
  • 1/4 tsp. sea salt

For the Tacos:

  • 8 small corn tortillas
  • 1 lb. shrimp
  • 1 Tbsp. avocado oil

For Additional Toppings (optional):

  • 1/4 cup cilantro leaves, for garnish
  • 1/2 avocado, cubed or sliced
  • 1/2 cup fire roasted corn

Instructions

  1. Make the mango salsa 1st and refrigerate until ready to serve. Dice the mango and red onion, mince the cilantro and squeeze the lime juice. Combine all ingredients in a small glass mixing bowl and stir well. Add half of the salt to the mixture and taste. Add the additional salt, if needed.
  2. Combine all of the ingredients for the shrimp seasoning in a small bowl and stir together.
  3. Warm a large skillet over medium high heat. Add the avocado oil and warm it until it is shimmering. Season the shrimp with the seasoning and cook the shrimp in the oil until they are pink, about 3-5 minutes (cook time will depend on the size of the shrimp).
  4. While the shrimp is cooking, dice the avocado and remove the cilantro leaves from their stems to use as toppings for the tacos. Put the fire roasted corn in a bowl to serve tableside.
  5. Once the shrimp is done cooking, set it to the side, while you warm the tortilla shells on each side. I find it works well to do this in a large non-stick skillet over medium-high heat, until they warm through but before they get crispy.
  6. Cut the shrimp into bite sized pieces and lay them on top of each of the shells. Top with mango salsa, avocado, cilantro and fire roasted corn (optional).

Notes

  • If you like your shrimp spicy, add some additional paprika or chili powder to the seasoning mix.
  • Additional topping ideas: Cotija cheese, diced jicama.
  • Substitute pineapple for the mango, if you prefer.
  • Serve with a side of slaw, or cilantro rice.

Find it online: https://realfoodwell.com/shrimp-street-tacos-with-mango-salsa/