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- Shrimp and seasonings - 1 lb shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Tortilla options - 8 small corn tortillas - Mango salsa components - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 jalapeño, seeded and minced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Avocado slices for topping Using fresh ingredients makes a big difference in this dish. The shrimp should be fresh or properly thawed if frozen. I love using corn tortillas because they add great flavor. You can also choose flour tortillas if you prefer. The mango salsa is the star here. Diced mango adds sweetness, while red onion and jalapeño give it a nice kick. Fresh cilantro brightens the flavors, and lime juice ties everything together. Don't forget the avocado slices! They add creaminess and balance the spice. First, grab a medium bowl. Toss the shrimp with olive oil, garlic powder, cumin, chili powder, salt, and pepper. Make sure each shrimp is coated well. This mix adds great flavor. Let the shrimp marinate for about 15 minutes. This time allows the shrimp to soak up all those tasty spices. While the shrimp marinates, let’s make the mango salsa. In a separate bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Mix it all together. This salsa brings a fresh, fruity kick. For the best texture, make sure the mango is ripe but still firm. This helps avoid a mushy salsa. Next, heat a non-stick skillet over medium-high heat. Once it’s hot, add the marinated shrimp. Cook for 2-3 minutes until the shrimp turn pink and are cooked through. Watch them closely; you want them just right. While the shrimp cooks, warm the corn tortillas. You can do this in another skillet or over the flame. Heat them for about 30 seconds on each side. This makes them soft and easy to fold. Now you’re ready to build those tacos! To get the best shrimp, avoid overcooking. Overcooked shrimp become tough and chewy. Cook the shrimp for 2-3 minutes until they turn pink. This short time keeps them juicy and tender. Pair these shrimp tacos with fresh sides. A light salad or corn on the cob works well. For drinks, try a cold lemonade or a light beer. Garnish your tacos with extra cilantro. You can also add lime wedges for a fresh twist. Avocado slices not only taste good but also look great. Make these tacos ahead for busy nights. Marinate the shrimp up to 24 hours in advance. You can also prepare the mango salsa a day before serving. For leftovers, store shrimp and salsa separately. Use airtight containers to keep them fresh. Shrimp lasts in the fridge for about two days. Enjoy your delicious shrimp tacos again! {{image_2}} You can swap out shrimp for many other proteins. Chicken works well if you want a milder taste. Fish like tilapia or cod can also shine with mango salsa. If you prefer vegetarian options, try grilled mushrooms or tofu. Both absorb flavors nicely and provide a good texture. Mango salsa can be fun to change up. You can add pineapple for a sweeter twist or diced peaches for a summer vibe. If you like heat, toss in more jalapeño or a dash of hot sauce. You can even mix in some diced bell peppers for extra crunch. If you need gluten-free options, corn tortillas are great. They add a nice flavor and texture. You could also use lettuce wraps for a low-carb choice. For a different taste, try using pita bread or soft flour tortillas. These can give your tacos a unique spin. Store shrimp tacos in an airtight container. Keep them in the fridge. Make sure to eat them within two days for the best taste. For frozen tacos, wrap each taco tightly in plastic wrap. Place them in a freezer-safe bag. They can last up to three months in the freezer. In the fridge, shrimp tacos last about two days. If you notice any off smells or slimy textures, it’s time to toss them. Look for any discoloration in the shrimp. These signs mean the food has spoiled. To reheat shrimp, use a skillet on low heat. This keeps the shrimp from drying out. For tortillas, heat them briefly in a dry skillet. This will keep them soft and warm. Avoid using the microwave as it may make them tough. Keep the flavors fresh and the textures nice. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes. After thawing, pat them dry. This helps the seasonings stick better. To add heat, use more jalapeño in the salsa. You can also try adding diced serrano peppers. A dash of hot sauce or cayenne pepper works too. Start with a little and taste as you go. To dice a mango, first, slice off the sides of the pit. Then, make crisscross cuts in the flesh. Scoop out the pieces with a spoon. This method gives you nice, even cubes. Absolutely! Pineapple, peach, or papaya work great in salsa. Feel free to mix fruits for a unique twist. Just keep the lime juice to balance sweetness. Yes, there are many gluten-free tortilla options. Look for corn tortillas or ones made from almond flour. These work well and keep the dish tasty and safe for gluten-free diets. In this blog post, we covered shrimp tacos, from fresh ingredients to serving tips. Marinating the shrimp and making mango salsa are key steps. Remember to avoid overcooking the shrimp for the best texture. You can also explore variations like different proteins and gluten-free tortillas. Store leftovers properly to keep them fresh. Enjoy your shrimp tacos as a fun meal for any night! With these tips, you’ll make a delicious dish everyone will love.

Mango Salsa Shrimp Tacos

Elevate your taco night with these delicious Mango Salsa Shrimp Tacos! Juicy shrimp, marinated to perfection, pair wonderfully with a fresh mango salsa made with vibrant ingredients. Ready in just 30 minutes, this easy recipe will impress your family and friends. Don’t miss out on a burst of tropical flavors – click through to explore the full recipe and bring a taste of the beach to your dinner table!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

8 small corn tortillas

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Avocado slices for topping

Instructions
 

In a medium bowl, toss the shrimp with olive oil, garlic powder, cumin, chili powder, salt, and pepper. Let it marinate for about 15 minutes.

    While the shrimp is marinating, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a separate bowl. Season with a pinch of salt and mix well. Set aside.

      Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp and sauté for 2-3 minutes or until the shrimp are pink and cooked through.

        While the shrimp cooks, warm the corn tortillas in another skillet or directly over the flame until pliable, about 30 seconds on each side.

          To assemble the tacos, place a few shrimp on each tortilla, top generously with mango salsa, and add a couple of avocado slices.

            Serve immediately, garnished with extra cilantro if desired.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4