Shrimp Taco and Mango Salsa Recipe
Servings: 10 Tacos
Ingredients
For the shrimp:
- 12 ounces Medium size raw shrimp peeled with the tail off
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 1 tablespoon Sriracha add more for extra spice
For the mango salsa:
- 2 Ripe mangos
- ½ Purple onion
- Juice from 1 lime
- 1 Jalapeño
- Fresh cilantro add according to your taste
- Salt to taste about ½ teaspoon
For the cilantro cream:
- ½ cup Sour cream
- Fresh cilantro add according to your taste
- Juice from one lime
- 1/2 teaspoon Salt or more according to your taste
For the tacos:
- Yellow or white corn tortillas
- ½ cup Shredded purple or green cabbage
- Crumbled Cotija cheese or your choice of cheese
- 1 Avocado cut into cubes
- 1 Serrano pepper sliced (optional for extra heat)
- Fresh cilantro add according to your taste
Instructions
For the shrimp:
- Start by cleaning and deveining the shrimp, set aside while you prepare the marinade.
- Mix together the onion powder, garlic powder, salt, honey, olive oil and sriracha in a bowl and add the shrimp to it. Cover the bowl and let it sit in the fridge for 20 minutes.
- Heat a large skillet over low-medium heat and add the shrimp and marinade to the pan. Turn the shrimp over after three minutes and cook for an additional two to three minutes.
- Reduce the heat and let the sauce simmer for three more minutes before turning the heat off and removing the pan. Let the shrimp cool in the pan to allow the sauce to thicken before removing the shrimp and serving.
For the mango salsa:
- Cut the mango into small cubes, dice the onion, remove the seeds from the jalapeño and dice it.
- Mix the mango, onion, jalapeño, lime juice, cilantro and salt to a bowl and mix well. Taste and add salt according to your taste. Cover the bowl and refrigerate for ten to fifteen minutes before serving.
For the cilantro cream:
- Mix together the sour cream, cilantro, lime juice and salt together until well combined. Cover and refrigerate for ten to fifteen minutes before serving.
To assemble the tacos:
- Lay out all of the ingredients to make assembly easy.
- Heat a pan over medium heat to heat your tortillas. If you like your tortillas to be crispy, let them heat for about three minutes on one side before flipping them and heating for another minutes or so. To keep the tortilla from getting too crispy, heat only one side for a longer amount of time.
- Fill the tortillas as they come off of the pan to prevent them from trapping any moisture from sitting. Layer in the cabbage, shrimp, mango salsa, avocado, cilantro cream, Cotija cheese, serranoes and cilantro. Serve immediately.
