Quick Shrimp Tacos with Spicy Mango Salsa

If I had to, I'm pretty sure I could live on soft tacos for the rest of my life. (Well, soft tacos and dessert.) (And wine.) (And...well, you get it.)

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). 

But I think shrimp tacos are the ones I make most often, just because they are so quick. Shrimp are the ultimate convenience food. They cook in mere minutes and pair so well with any number of flavors.

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.

This version here has a couple more steps, but they're barely any more complicated. I pair them with a super quick cabbage slaw and and equally super quick spicy mango salsa. The results are sweet and spicy and tangy--add a cocktail and close your eyes; it's like an instant vacation!

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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
Kosher salt
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.

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