Shrimp Tacos with Mango Salsa
To celebrate this year’s Cinco de Mayo we made shrimp tacos with an easy, bright mango salsa on homemade flour tortillas. WOW! This meal was so good and surprisingly easy to throw together, not to mention impressive with these homemade tortillas. Tacos are a great food for groups or parties and most of this meal can be made ahead of time. Just cook the shrimp last minute.
Tips:
The salsa and cilantro cream sauce go well with other fish and even chicken and pork.
You can substitute a corn tortilla to keep this dish gluten-free.
Shrimp have two veins, so make sure to clean and remove both.
I prefer large or jumbo shrimp, but use what you prefer or can find. Frozen shrimp is readily available and a good product.
Check out our video on cutting a mango without wasting any.
Shrimp Tacos with Mango Salsa
Serves 4
PREP 15 minutes
COOK 10 minutes
INGREDIENTS
SHRIMP
2 teaspoons olive oil
1 1/4 pounds large shrimp peeled, deveined and tails removed
Chili powder and Kosher salt, to taste
MANGO SALSA
1 cup mango, finely diced (watch our YouTube video to learn how to cut)
1/2 jalapeno pepper, minced
1 lime, juiced
½ cup cilantro, finely diced
Kosher salt
CILANTRO LIME SAUCE
1 cup sour cream
½ cup cilantro, finely diced
2 teaspoons lime juice
1 1/2 teaspoons honey
Kosher salt and pepper, to taste
SERVING
Cotija cheese, shredded
Shredded lettuce or red cabbage
8 flour tortillas (check out our homemade flour tortilla recipe)
INSTRUCTIONS
Make the salsa: Combine all the mango salsa ingredients in a medium bowl. Season with salt and mix well. Cover the salsa and allow it to rest for at least 15 minutes or overnight to develop it’s flavor.
Make the cilantro sauce: Place all the ingredients into a blender and pulse until the sauce is creamy and smooth. Adjust seasoning with salt and pepper. Set aside until serving.
Make the shrimp: Preheat a grill or use a large frying pan over medium-high heat for cooking the shrimp. Season both sides of the shrimp with salt and chili powder. Add oil to frying pan, if using and cook the shrimp, in a single layer for about 2 minutes, flip the shrimp and continue to cook until the head and tail of shrimp curls to meet each other and the shrimp is firm to the touch. The shrimp will continue to cook after removing from heat, so avoid overcooking.
To serve: Warm the tortillas in the microwave for 30 seconds, wrapped in a damp towel. Place shredded lettuce or cabbage on the bottom of the tortilla. Add a few shrimp. Top with mango salsa and drizzle some cilantro sauce on top of that. Serve immediately.