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.

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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.