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- 1 pound large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - Spices: smoked paprika, ground cumin, chili powder - 8 small corn tortillas The shrimp is the star of this dish. Choose large shrimp for the best bite. The olive oil adds richness and helps the spices stick. The spices bring warmth and depth to your tacos. - 1 ripe mango, diced - 1/2 medium red onion, finely chopped - 1 jalapeño pepper, minced - Juice of 1 lime - Salt to taste Mango salsa adds a fresh twist. The sweet mango balances the spicy shrimp. Red onion gives crunch and a mild bite. Lime juice brightens the salsa, making it zesty and lively. - Fresh cilantro sprigs - Sliced avocado - Finely shredded cabbage These garnishes enhance flavor and texture. Cilantro adds freshness. Avocado brings creaminess. Cabbage adds crunch, making each bite exciting. For the full recipe, check out the details above! First, we need to marinate the shrimp. Take your 1 pound of peeled and deveined shrimp. In a bowl, mix it with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and some salt and pepper. Toss everything until the shrimp are covered. Let them sit for about 15 minutes. This helps the shrimp soak up the spices. If you like it spicy, add more chili powder or a dash of cayenne. Next, let’s make the mango salsa. In a new bowl, combine 1 ripe diced mango, 1/2 finely chopped red onion, and 1 minced jalapeño. Squeeze in the juice of 1 lime and add a pinch of salt. Stir gently to mix. Let the salsa sit for a bit. This resting time helps the flavors blend well. The longer it sits, the better it tastes. Now, it’s time to cook the shrimp. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes on each side. They should turn pink and opaque when done. Watch closely to avoid overcooking. Overcooked shrimp can become tough. Let’s warm the tortillas next. In the same skillet, lightly warm each of the 8 corn tortillas for about 30 seconds on each side. They should become soft and flexible. Keep an eye on them so they don’t get crispy. If you prefer, you can use flour tortillas or even lettuce wraps for a low-carb option. Now comes the fun part: assembling the tacos! Take a warm tortilla and add a handful of finely shredded cabbage. Next, place several pieces of the cooked shrimp on top. Add a few slices of avocado and a generous spoonful of mango salsa. For a nice touch, sprinkle fresh cilantro on top. Serve the tacos right away to enjoy all the fresh flavors. For an appealing look, use a colorful platter and add some lime wedges on the side. For the full recipe, check the complete details above! To get juicy shrimp, use high heat for cooking. I recommend a non-stick skillet for best results. Cook the shrimp for just 2 to 3 minutes on each side. This keeps them tender. If you want more flavor, try brining the shrimp. Mix water with salt and soak for 15 minutes. This simple step adds moisture and taste. Mango salsa is flexible. You can swap mango for pineapple or peach for a twist. If you want less heat, remove the jalapeño seeds or add more mango. To spice things up, add a pinch of cayenne pepper or diced chili. Adjust the lime juice too, to balance the sweetness. Serve your spicy shrimp tacos with sides like rice or black beans. These add substance and flavor. You can also offer a fresh salad. For drinks, pair with a light beer or a fruity margarita. These will enhance the dish's vibrant taste. For the full recipe, check out the Zesty Shrimp Tacos with Tropical Mango Salsa. {{image_4}} You can swap shrimp for chicken or tofu. Chicken offers a hearty taste, while tofu gives a nice, chewy texture. If you choose chicken, cook it longer. Aim for about 5 to 7 minutes per side. For tofu, cut it into cubes and pan-fry for 4 to 5 minutes until golden. Adjust spices to fit these proteins for flavor balance. Tacos can be crispy or soft. Crispy tacos add a delightful crunch, while soft tortillas are more tender. You can also try serving the filling in lettuce wraps. This option is low-carb and light. It’s fun to mix and match styles based on personal taste. Add a spicy crema or sour cream for creaminess. Spicy crema gives a nice kick that pairs well with shrimp. You can also add pickled vegetables for extra zest. Pickled onions or jalapeños can brighten up the dish and add a tangy contrast to the sweetness of the mango salsa. To keep your spicy shrimp tacos fresh, store each part separately. Place the shrimp in an airtight container. This keeps them juicy and flavorful. The mango salsa should also go in its own container. This helps maintain its fresh taste and crunch. For the tortillas, wrap them tightly in foil. This keeps them soft and prevents them from drying out. Use plastic wrap if you want extra protection. Always try to finish the tacos within two days for the best taste. When it's time to reheat, ensure the shrimp stays tender. Heat them in a skillet over low heat. This prevents them from getting tough. Stir gently until they are warm. You can add a splash of water to help keep them moist. For the tortillas, use the same skillet. Warm them on low for about 15 seconds on each side. This softens them without losing their quality. If you prefer a crispier tortilla, you can toast them briefly. You can freeze the shrimp, but not the salsa. Freezing the shrimp works well for future meals. To freeze, place the shrimp in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. When you're ready to use them, thaw overnight in the fridge. Cook them the same way as before. The salsa is best fresh, so enjoy it right away. If you have leftover salsa, it can sit in the fridge for a couple of days, but it won't freeze well. To clean shrimp, follow these steps: 1. Choose Fresh Shrimp: Look for shrimp with a firm texture and a fresh smell. 2. Rinse: Rinse the shrimp under cold water to remove any dirt. 3. Peel: Start at the head end. Pinch and pull the shell off, working down to the tail. 4. Devein: Use a small knife to make a shallow cut along the back. Remove the dark vein. 5. Rinse Again: Give the shrimp a quick rinse to remove any residue. This method keeps shrimp clean and ready for your spicy shrimp tacos. Yes, you can make mango salsa ahead. Here’s how: - Mix Ingredients: Combine diced mango, onion, jalapeño, lime juice, and salt in a bowl. - Chill: Cover the bowl and place it in the fridge for up to 24 hours. - Stir Before Serving: Mix the salsa again just before serving. This helps the flavors blend well. Making salsa early saves time on taco night and enhances the flavors. You can get creative with toppings! Here are some ideas: - Cheese: Cotija or feta adds a nice salty kick. - Salsas: Try a pineapple or avocado salsa for a twist. - Creamy Toppings: A drizzle of sour cream or spicy crema adds richness. - Lettuce: Shredded lettuce gives a nice crunch. - Pickled Vegetables: They add tang and color. Feel free to mix and match to suit your taste! Adjusting spice is simple! Here are some tips: - Remove Seeds: For milder heat, remove the seeds from jalapeños. - Use Less Chili Powder: Cut back on the chili powder for a less spicy dish. - Add Heat: For more spice, add more jalapeños or a dash of hot sauce. Taste as you go to find the right balance for you. Yes, this recipe is gluten-free. Here’s why: - Shrimp and Vegetables: These are naturally gluten-free. - Corn Tortillas: Ensure your tortillas are labeled gluten-free to avoid any gluten. - Spices: Check that all spices used do not contain gluten additives. Enjoy these tacos worry-free, knowing they fit a gluten-free diet. For the full recipe, check out the ingredients and instructions above. You now have a complete guide to making delicious shrimp tacos with mango salsa. I detailed key ingredients, step-by-step instructions, and helpful tips. Experiment with different proteins and flavors to suit your taste. Whether you're cooking for yourself or hosting friends, these tacos are sure to impress. Remember, fresh ingredients elevate your meal. Enjoy your cooking journey and embrace the joy of great food!

Spicy Shrimp Tacos with Mango Salsa

Get ready to tantalize your taste buds with zesty shrimp tacos topped with refreshing tropical mango salsa! This easy recipe combines perfectly marinated shrimp, creamy avocado, and a vibrant salsa bursting with flavor. In just 30 minutes, you can whip up a delicious meal that will impress. Click through to discover the full recipe and transform your dinner plans tonight with these delightful tacos!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and freshly ground black pepper, to taste

8 small corn tortillas

1 cup finely shredded cabbage

1 ripe avocado, sliced

Fresh cilantro sprigs, for garnishing

For the Mango Salsa:

1 ripe mango, diced into small cubes

1/2 medium red onion, finely chopped

1 jalapeño pepper, minced (seeds removed for milder flavor)

Juice of 1 fresh lime

A pinch of salt, to taste

Instructions
 

Prepare the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with the olive oil, smoked paprika, ground cumin, chili powder, and a generous sprinkle of salt and pepper. Toss everything together until the shrimp are thoroughly coated. Allow the mixture to marinate for about 15 minutes, letting the spices infuse the shrimp.

    Make the Mango Salsa: In a separate mixing bowl, combine the diced mango, finely chopped red onion, and minced jalapeño. Squeeze in the fresh lime juice and add a pinch of salt. Gently stir the mixture to combine, ensuring the ingredients are evenly distributed. Set aside for a few moments to let the flavors meld together.

      Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook for approximately 2 to 3 minutes on each side or until the shrimp turn pink and opaque. Once cooked, remove from heat and set aside.

        Warm the Tortillas: In the same skillet used for the shrimp, lightly warm each corn tortilla for about 30 seconds on each side, just until they are soft and pliable. Keep an eye on them to prevent them from becoming too crispy.

          Assemble the Tacos: To create each taco, take a warmed tortilla and layer it with a handful of finely shredded cabbage, followed by several pieces of the cooked shrimp, a few slices of avocado, and a generous spoonful of the prepared mango salsa.

            Garnish and Serve: Finish each taco with a sprinkle of fresh cilantro on top for an herbaceous lift. Serve the tacos immediately while warm, allowing everyone to enjoy their vibrant flavors!

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

                Presentation Tips: For an appealing presentation, serve the tacos on a colorful platter, and consider adding lime wedges on the side for an extra burst of freshness!