Shrimp Tacos Mango Salsa (Printable Version)
# What You Need:
→ For the Shrimp
01 -
500 g large shrimp, peeled and deveined
02 -
1 tbsp olive oil
03 -
1 tsp chili powder
04 -
1/2 tsp ground cumin
05 -
1/2 tsp smoked paprika
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
08 -
Juice of 1 lime
→ For the Mango-Avocado Salsa
09 -
1 ripe mango, diced
10 -
1 ripe avocado, diced
11 -
1/4 cup red onion, finely chopped
12 -
1 small jalapeño, seeded and minced
13 -
1/4 cup fresh cilantro, chopped
14 -
Juice of 1 lime
15 -
Salt and pepper, to taste
→ For Serving
16 -
8 small corn or flour tortillas, warmed
17 -
Lime wedges
18 -
Extra cilantro (optional)
# Steps to Follow:
01 -
In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, and lime juice. Set aside to marinate.
02 -
In another bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper, then set aside.
03 -
Heat a grill pan or skillet over medium-high heat. Grill the shrimp for 2–3 minutes per side, or until pink and just cooked through.
04 -
Warm the tortillas in a dry skillet or microwave.
05 -
Divide the shrimp among the tortillas. Top with mango-avocado salsa. Garnish with extra cilantro and serve with lime wedges.
# Additional Notes:
01 -
Add shredded cabbage or lettuce for extra crunch.
02 -
Substitute pineapple for mango if desired.
03 -
For a spicier kick, leave some jalapeño seeds in the salsa.
04 -
Pair with a crisp lager or citrusy white wine like Sauvignon Blanc.