Introduction: Get ready to transport your taste buds to a tropical paradise with these Mango Shrimp Tacos – they’re like a fiesta in your mouth! Brace yourselves for a flavor explosion that’ll have you doing the salsa in your kitchen!

Ingredients:

1 lb large shrimp, peeled and deveined
1 ripe mango, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
8 small flour tortillas
1 avocado, sliced
Lime wedges, for serving

How to Make Instructions:

In a bowl, combine diced mango, chopped red onion, cilantro, diced jalapeño, lime juice, honey, chili powder, cumin, salt, and pepper to make the salsa. Mix well and set aside.
Heat a skillet over medium-high heat. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
Warm the flour tortillas in a dry skillet or microwave.
Assemble the tacos by placing a few shrimp on each tortilla, followed by a spoonful of mango salsa and a couple of slices of avocado.
Garnish with additional chopped cilantro and a squeeze of lime juice.
Serve immediately and prepare to be amazed by the burst of flavors in every bite!

Helpful Tips:

Make sure to pat the shrimp dry with paper towels before cooking to ensure they get a nice sear in the skillet.
Customize your tacos with your favorite toppings like shredded cabbage, diced tomatoes, or a drizzle of hot sauce for an extra kick!
Don’t skip the honey in the salsa – it adds a touch of sweetness that balances out the heat from the jalapeño.

Variations for Mango Shrimp Tacos :

Not a fan of shrimp? You can use grilled chicken, fish, or even tofu as a delicious alternative.
Swap the mango salsa for pineapple salsa for a different fruity twist.

Mango Shrimp Tacos

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Prep Time 20

Cook Time 20

Servings: 4

Calories: 150

Ingredients Method Notes

Ingredients

– 1 lb large shrimp peeled and deveined
– 1 ripe mango diced
– 1/4 cup red onion finely chopped
– 1/4 cup cilantro chopped
– 1 jalapeño seeded and diced
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 8 small flour tortillas
– 1 avocado sliced
– Lime wedges for serving

Method

In a bowl, combine diced mango, chopped red onion, cilantro, diced jalapeño, lime juice, honey, chili powder, cumin, salt, and pepper to make the salsa. Mix well and set aside.
Heat a skillet over medium-high heat. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
Warm the flour tortillas in a dry skillet or microwave.
Assemble the tacos by placing a few shrimp on each tortilla, followed by a spoonful of mango salsa and a couple of slices of avocado.
Garnish with additional chopped cilantro and a squeeze of lime juice.
Serve immediately and prepare to be amazed by the burst of flavors in every bite!

Notes

Stay tuned for more mouthwatering recipes coming your way soon – your taste buds will thank you!

Frequently Asked Questions:

Q: Can I use frozen shrimp for this recipe? A: Absolutely! Just make sure to thaw them completely and pat them dry before cooking.

Q: Are these tacos spicy? A: The level of spiciness can be adjusted by adding more or less jalapeño to the salsa. If you prefer a milder flavor, you can omit the seeds from the jalapeño.

Storage Instructions:

Store any leftover shrimp and mango salsa separately in airtight containers in the fridge for up to 2 days. Reheat the shrimp in a skillet or microwave before assembling your tacos.

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