But tacos...yes...they just hit all my favorite flavor notes: spicy and salty and sometimes even a little bit sweet. I make fish tacos at least once a week, with tilapia or mahi mahi, quickly fried and topped with cumin-spiked sour cream. I make chorizo tacos and pair them with salty cotija cheese. I even make vegetarian tacos, filling them with a mix of chopped mushrooms and nuts in a smokey sauce (get the recipe for my Vegetarian Chipotle Mushroom Tacos over on iVillage.com).
If I'm starving and in a real rush, I'll just toss them with a little bit of chipotle-flavored Tabasco sauce (my ultimate #1 favorite favorite favorite!!! hot sauce) and sear them up quickly on a hot skillet. Over mixed greens or rolled into a soft tortilla with a bit of Greek yogurt and maybe an avocado, and you've got the perfect quick meal.
Like this recipe? Share the photo and link with a friend on Facebook or Pinterest so that more folks can enjoy it! I'd also love if you'd consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes.
Thanks for reading & sharing!
Quick Shrimp Tacos with Spicy Mango Salsa Recipe
1 pound medium shrimp, peeled, cleaned, tails off
3 tablespoons extra virgin olive oil
1 tablespoon smoked Spanish paprika
Freshly ground black pepper
1 cup purple cabbage, shredded
1/2 cucumber, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup buttermilk
1 large lime, juiced
1/4 fresh cilantro, minced, plus more for garnish
For the mango salsa
1 large ripe mango, peeled and finely diced
1/2 jalapeno, finely diced
1 tablespoon extra virgin olive oil
1 large lime, juiced
2 tablespoons fresh cilantro, finely minced
Kosher salt and black pepper
Soft corn or flour tortillas, for serving
In a large bowl, toss the peeled shrimp with olive oil, paprika, and a teaspoon each of kosher salt and black pepper. Set aside.
In a second bowl, combined the shredded cabbage, cucumber, onion, buttermilk, lime juice, and cilantro. Toss to coat, then season to taste with kosher salt and black pepper, set aside.
In a third bowl, combine the mango, jalapeno, olive oil, lime juice, and cilantro. Season with kosher salt and black pepper and set aside.
Heat a heavy skillet over medium-high heat. Add the shrimp and let cook about 2 minutes per side, until golden.
Warm the tortillas on a skillet or in the microwave. Assemble the taco by first adding the cabbage slaw, topped by the shrimp, and finally the mango salsa. Garnish with additional fresh cilantro, if desired. Serve immediately.