Description
Craving a vibrant, flavor-packed meal that brings a taste of the tropics to your table? These Spicy Shrimp Tacos with Mango Salsa are your perfect choice! Featuring succulent shrimp seasoned with a fiery blend of chile powder and cayenne, nestled in toasted corn tortillas with crisp cabbage and topped with a refreshing mango salsa, this dish is a delightful mix of spicy and sweet
Ingredients
Mango Salsa
- Mango (1, finely diced): Adds sweet, juicy tropical flavor.
- Red Onion (½, minced): Provides sharp, savory crunch.
- Garlic (1 clove, minced): Brings bold, savory depth.
- Jalapeño (½, minced): Adds a mild spicy kick.
- Lime Juice (from 1 lime): Offers bright, tangy acidity.
- Fresh Cilantro (¼ cup, chopped): Infuses vibrant, herbaceous freshness.
- Salt and Black Pepper (to taste): Balances flavors.
Tacos
- Shrimp (1¼ lb, peeled and deveined, 31/40 size recommended): Provides juicy, tender protein.
- Chile Powder (1 Tbsp): Adds bold, smoky spice.
- Garlic Powder (1½ tsp): Enhances savory flavor.
- Cayenne Pepper (½ tsp): Brings fiery heat.
- Extra-Virgin Olive Oil (1 Tbsp): Aids sautéing and adds richness.
- Salt and Black Pepper (to taste): Seasons the shrimp.
- Hot Sauce (1–2 Tbsp, optional): Amplifies heat for spice lovers.
- Yellow Corn Tortillas (12): Offer a gluten-free, chewy base.
- Shredded Cabbage (1 cup): Adds crisp, fresh texture.
Substitutions and Variations
- Shrimp: Swap with scallops, firm white fish (e.g., cod, 3–4 minutes per side), or tofu for vegetarian.
- Mango: Use diced pineapple or peach for similar sweetness.
- Jalapeño: Replace with serrano for more heat or bell pepper for mild flavor.
- Corn Tortillas: Swap with keto-friendly tortillas (e.g., almond flour-based) for keto (~3–4g net carbs per serving).
- Cabbage: Use shredded lettuce or coleslaw mix for similar crunch.
- Keto Adjustment: Use keto tortillas, reduce mango to ¼ cup, and replace cabbage with spinach (~3–4g net carbs per serving).
- Vegan Version: Swap shrimp with tofu or mushrooms, seasoned with the same spices.
- Mild Version: Omit cayenne and hot sauce; reduce jalapeño to ¼ or use bell pepper.
- Spicy Version: Increase cayenne to 1 tsp or add a whole jalapeño to the salsa.
Instructions
Step 1: Make the Mango Salsa
- In a medium bowl, combine 1 finely diced mango, ½ minced red onion, 1 minced garlic clove, ½ minced jalapeño, juice of 1 lime, and ¼ cup chopped cilantro.
- Season with salt and black pepper to taste; stir well.
- Set aside or refrigerate for up to 2 days.
Tip: Dice mango finely for easy scooping; taste salsa and adjust lime or salt for balance.
Step 2: Season the Shrimp
- In a medium bowl, toss 1¼ lb peeled and deveined shrimp with 1 Tbsp chile powder, 1½ tsp garlic powder, and ½ tsp cayenne pepper.
Tip: Pat shrimp dry before seasoning to ensure spices adhere; toss evenly for consistent flavor.
Step 3: Sauté the Shrimp
- In a large skillet, heat 1 Tbsp extra-virgin olive oil over medium heat.
- Add seasoned shrimp and sauté until pink and fully cooked (145°F internally), 4–5 minutes.
- Season with salt, black pepper, and 1–2 Tbsp hot sauce (if using). Remove from heat.
Tip: Avoid overcrowding the skillet for even cooking; cook in batches if needed.
Step 4: Toast the Tortillas
- Heat a large skillet over medium heat.
- Working in batches, place 2–3 yellow corn tortillas in the skillet and toast until lightly browned, about 1 minute per side.
- Repeat until all 12 tortillas are toasted.
Tip: Keep tortillas warm in a clean towel or foil; use a dry skillet for authentic char.
Step 5: Build and Serve the Tacos
- Divide 1 cup shredded cabbage among the 12 toasted tortillas.
- Top each with sautéed shrimp, then spoon mango salsa over the shrimp.
- Serve immediately.
Tip: Assemble just before serving to keep tortillas crisp; offer extra salsa on the side.