Shrimp Tacos With Mango Salsa

This is the ultimate way to do taco night! The fresh mango salsa is the perfect counterpart to the spiced shrimp and creamy sauce. Not a mango fan? Try pineapple salsa instead!

If I ask the girls what they want for dinner the answer is always tacos. They are on a major taco kick right now which I don’t mind because it’s a quick and easy meal to make. I too love tacos and I was looking for something a little more grown up than the ground turkey/cheese/hard shell tacos that the kids love. Enter these shrimp tacos with mango salsa – chile seasoned shrimp, crunchy cabbage, sweet and tangy mango salsa and creamy cilantro lime sauce makes for an awesome flavor combination that everyone will love.

How do you make shrimp tacos?

This recipe starts with shrimp which get coated in chili powder and are seared until golden brown. While the shrimp are cooking, I dice up the ingredients for the mango salsa and make my creamy sauce. The final step is to assemble your tacos with corn tortillas, shredded cabbage, shrimp, mango salsa and cilantro sauce.

HOW TO PEEL SHRIMP

This recipe calls for raw shrimp which are cooked in a sizzling hot pan. I typically buy my raw shrimp with just the tail attached, but many shrimp also come still in the shell. If your shrimp have shells on them, you can easily remove them by pulling the main part of the shell off with your fingers, then removing the tail end of the shell. You may also need to devein your shrimp. If you see a dark line running across the top of the the shrimp, you can remove it by using a paring knife to cut a slit along the top of the shrimp, then use a knife or wooden skewer to remove the vein.

Tips for shrimp tacos

I like to use larger shrimp, I go for the 21-25 jumbo size. You can make this with smaller shrimp too and have great results. You can leave the tails on your shrimp for a nicer presentation, or remove them before cooking. While it looks prettier to have the tails, it’s a bit more difficult to eat, so it’s totally up to you! The mango salsa and cilantro lime sauce can both be made up to 8 hours in advance. I typically use corn tortillas for these tacos, but flour tortillas are also a great choice. I use a mandoline to get finely shredded cabbage, if you’re short on time, you can but a bag of pre-shredded cabbage.

How do you make mango salsa?

This fruit salsa features fresh mango, red bell pepper, lime juice and chopped cilantro. The mango salsa includes a little bit of fresh jalapeno for a kick – if you’re sensitive to spicy foods, make sure to take the ribs and seeds out of the pepper to considerably tone the spice level down. Use ripe mangoes for the best results!

Shrimp taco variations

I typically make this recipe as written, but sometimes I switch things up a bit depending on the ingredients I have on hand.

Protein: Instead of shrimp try a different type of seafood. I’ve used tilapia and salmon for a fun twist. Salsa: No mango on hand? You can use another fruit such as peaches, pineapple, papaya or even kiwi. Another great option is to add a diced avocado to the salsa. Toppings: Add some different toppings such as jalapeno slices, grated cotija cheese or pickled red onion.

The whole meal can be made in about 25 minutes, not too bad for such a delicious end result. The next time the girls ask for tacos, I’m making them their usual favorite and throwing together these shrimp tacos with mango salsa for the adults in the house. Don’t forget to make my mexican rice and cantina beans to serve on the side!