Fast Shrimp Tacos with Mango Salsa

These quick and flavorful shrimp tacos are topped with a tangy mango salsa, contemporary cilantro and a sprinkle of cotija cheese. Excellent for taco Tuesday (or Wednesday… or Thursday…)

Our favourite weeknight dinners are quick, contemporary, and flavorful, and these fast & simple shrimp tacos test all of the containers. The chipotle-spiced shrimp prepare dinner in mere minutes, and the tangy mango salsa on high is sort of a little little bit of sunshine in each chew.

These shrimp tacos make for an excellent fast weeknight meal, simply ready in lower than half-hour.

It’s a dish we’ve made half a dozen occasions prior to now few months, we’ve taken to preserving a bag of frozen shrimp within the freezer for this very motive. Though it’s not terribly authentic (mango salsa recipes are a dime a dozen and all of them look fairly darn related, shrimp tacos too for that matter), we nonetheless figured it was a recipe one price sharing.

The recipe is sort of just like our Dragonfruit Shrimp Tacos, which is a stunning recipe however one that individuals don’t make fairly often, I’m guessing as a result of the pink tortillas simply don’t appear approachable or one thing. That and I feel dragonfruit might be a bit exhausting to trace down generally, whereas mango is far more extensively accessible.

This model doesn’t have the avocado crema, for the reason that mango itself is far more flavorful than dragonfruit so it holds its personal fairly nicely. We additionally added some crumbled cotija cheese and contemporary micro cilantro on high to complete it off. With a beneficiant squeeze of contemporary lime juice, the result’s an extremely flavorful taco that’ll have your tastebuds clamoring for extra.

In case your shrimp are on the small facet you’ll be able to go away them entire. For bigger shrimp I like to recommend chopping them up into bite-sized items after cooking to make the tacos simpler to eat and revel in.

If utilizing frozen shrimp, thaw them first both in a single day within the fridge, or you’ll be able to submerge them in chilly water for about 10 to twenty minutes. Drain, and pat dry earlier than cooking (an excessive amount of extra water and so they gained’t brown).

The shrimp are seasoned with chipotle chili powder (common chili powder works positive too, though it may generally pack extra punch than chipotle, so you could wish to cut back the quantity), garlic, cumin and oregano.

I feel this identical recipe would work nicely with a flaky white fish too, use the identical spice combine for seasoning, and pan-sear in a skillet for a couple of minutes per facet (extra in case your fish is especially thick). Then flake into items and spoon onto heat tortillas.

Hey Mango

This straightforward mango salsa fairly versatile, versatile sufficient you’ll be able to adapt it to suit your preferences. Our model right here is made with mango, cherry tomatoes, pink onion, jalapeño, cilantro and lime.

Make it your personal:

Combine up the peppers, changing the jalapeño with serrano or habañero peppers for extra warmth.
Add diced pink or orange bell pepper for a candy taste and crunch.
Use pineapple rather than mango.
Add some contemporary garlic.
Pass over the tomatoes should you’d like, the salsa is simply nearly as good although not fairly as colourful.
Use shallot or white onion rather than the pink.
Add a pinch of chili powder to up the warmth and add a touch of smokiness.
Add cucumber and even diced avocado.

Heating Corn Tortillas

Correctly heating corn tortillas is the distinction between one that’s mushy and pliable and a tortilla that splits open as quickly as you choose up your taco. Corn tortillas behave fairly otherwise than flour tortillas on this regard.

One of the best ways to warmth corn tortillas is to dip them briefly in water after which heat in a skillet or flat griddle pan. I do know dipping the entire thing in water sounds actually unusual, however belief me, it really works. The water turns to steam which softens the tortilla with out compromising its energy.

Preheat a nonstick skillet or flat griddle over medium warmth. The skillet ought to be dry; you do not want any oil.
Fill a large shallow bowl with cool water.
Shortly dip a tortilla in a bowl of chilly water, coating each side. Lay within the skillet, and shimmy it round a little bit bit within the first few seconds so it doesn’t stick. Relying on the dimensions of your pan you’ll be able to actually prepare dinner just a few directly.
Warmth for 30 to 60 seconds, then flip and warmth the opposite facet for 30 to 60 extra or till the water is evaporated and tortilla is mushy and pliable. Take care to not prepare dinner them too lengthy or the tortillas might be crispy moderately than mushy (we’re not making tostadas right here).
Switch to a plate (okay to stack them) and canopy with a clear tea towel, this may maintain within the steam and maintain them heat and pliable when you heat the remainder of the tortillas. You may as well put the plate in a low oven to maintain them heat longer.

Good tortillas positively make a distinction in a easy recipe like this one (Dealer Joe’s, I like you however your tortillas go away one thing to be desired).

If in case you have a Mexican grocery close to you, that’s an amazing place to begin (and the tortillas there might be leaps and bounds higher than what you could find in a grocery retailer). We stumbled throughout an area store right here in Nashville that sells unimaginable corn tortillas produced from natural heirloom corn. Should you’re in Nashville, positively take a look at the Maiz de la Vida Tortilla Store on Clarksville Pike (and seize some quesobirra tacos when you’re there… *drool*)

You may as well make do-it-yourself corn tortillas, that are surprisingly simple and so significantly better than the pale, flavorless ones you’ll discover within the retailer.

Yield: 10 tacos (3-4 servings)

Fast Shrimp Tacos with Mango Salsa

Prep Time: 20 minutes Cook dinner Time: 10 minutes Whole Time: half-hour These quick and flavorful shrimp tacos are topped with a vibrant mango salsa, contemporary cilantro and a sprinkle of cotija cheese. 5 stars ( 2 critiques) Print Recipe Pin Recipe Depart a Assessment

Elements

For Mango Salsa:

1 mango, peeled and reduce into cubes (about 2 cups cubed)
4 oz / 113 g cherry tomatoes, diced
1-2 jalapeños, seeded, deveined and finely minced (about 2 tablespoons minced)
¼ medium pink onion, finely chopped (about 1/3 cup chopped)
¼ cup packed contemporary cilantro, chopped
1 teaspoon lime zest, from 1 lime (non-obligatory)
1 tablespoon lime juice, from 1 lime
salt, to style

For Shrimp:

1 pound / 453 g medium shrimp, peeled and deveined
4 teaspoons chipotle chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon floor cumin
¾ teaspoon salt
vegetable oil, for cooking
10 corn tortillas
chopped contemporary cilantro or micro cilantro, for topping
cotija cheese, crumbled
lime wedges, for serving

Directions

For mango salsa, mix mango, tomatoes, jalapeno, pink onion, cilantro and lime zest in a medium bowl. Add lime juice and salt and toss to coat. Style and season with further salt if desired. Refrigerate till able to serve.
Make sure all of your shrimp are deveined and peeled, tails eliminated. Thaw fully if frozen. Lay on a paper-towel lined plate and pat dry.
In a small bowl, combine collectively chili powder, garlic powder, oregano, cumin, salt and pepper till evenly blended. Sprinkle generously over shrimp, coating each side evenly with a thick layer of spice combination.
Preheat a big nonstick skillet over medium-high warmth. Add oil to scorching skillet, and let oil preheat till shimmering.
Add shrimp, arranging in a single layer within the backside of the pan.
Cook dinner for about 2 minutes per facet (4 minutes complete) or till shrimp are opaque and sides are browned. Switch to a chopping board and reduce into bite-sized items (in case your shrimp are on the small facet you’ll be able to go away them entire).
In the meantime, to heat tortillas, preheat a nonstick skillet or flat griddle over medium warmth. Shortly dip a tortilla in a bowl of chilly water, then place on skillet. Relying on the dimensions of your pan you’ll be able to prepare dinner just a few directly. Warmth for 30 to 60 seconds, then flip and warmth the opposite facet for 30 to 60 extra or till the water is evaporated and tortilla is mushy and pliable. Switch to a plate and canopy with a clear tea towel when you heat the remainder of the tortillas.
Organize heat tortillas on serving plates. High with shrimp and a beneficiant scoop of mango salsa. Optionally high with extra chopped cilantro, crumbled cotija cheese, and a squeeze of contemporary lime if desired.