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- 1 lb shrimp, peeled and deveined - 1 ripe mango, diced - 2 ripe avocados, diced - 1 cup red cabbage, finely shredded - 1 small red onion, finely chopped - 1 jalapeño, deseeded and minced - 2 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - Fresh cilantro, for garnish For this dish, I use shrimp for protein. You can swap shrimp for chicken or fish for a twist. If you prefer a vegetarian option, try black beans or grilled tofu. The mango adds sweetness. You can use pineapple if you want a different flavor. Avocados bring creaminess, but feel free to use Greek yogurt as a substitute. To elevate the flavor, consider adding garlic or ginger to the shrimp marinade. A splash of hot sauce gives it extra kick. You can also sprinkle some crumbled queso fresco on top for a salty bite. Try adding lime zest for a bright finish. These options can make your tacos even more special! Start by marinating the shrimp. In a medium bowl, combine the shrimp with lime juice, olive oil, chili powder, cumin, salt, and pepper. Mix well to coat each shrimp. Let it rest for at least 15 minutes. This helps the shrimp soak in all the flavors. Next, prepare the salsa. In another bowl, add diced mango, diced avocado, chopped red onion, and minced jalapeño. Sprinkle in a pinch of salt. Gently mix everything together. This creates a fresh and vibrant salsa that pairs perfectly with the shrimp. Now it's time to cook the shrimp. Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet. Cook for 2-3 minutes on each side. They should turn pink and opaque when done. Remove them from heat once cooked. While the shrimp cools, warm the tortillas. Use a separate pan to lightly warm each corn tortilla. Heat them for about 30 seconds on each side. This makes them soft and easy to fold. Assemble the tacos on the warm tortillas. Start with a handful of shredded red cabbage on each tortilla. Then, add a few pieces of shrimp on top. Finally, spoon a generous amount of the mango avocado salsa over the shrimp. For the finishing touch, garnish the tacos. Sprinkle fresh cilantro over each taco. This adds a burst of flavor and makes the tacos look appealing. Serve them right away, while the tortillas are warm. To cook shrimp well, start with fresh or thawed shrimp. First, marinate the shrimp for flavor. Use lime juice, olive oil, chili powder, cumin, salt, and pepper. Let it sit for at least 15 minutes. This step makes shrimp juicy and full of taste. When ready, heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side. Look for a pink and opaque color to know they are done. Avoid overcooking, as shrimp can become rubbery. For the best tacos, choose corn tortillas. They add a nice flavor and texture. Look for small, soft corn tortillas. Warm them up in a dry pan for about 30 seconds on each side. This helps them become pliable and tasty. You can also use flour tortillas if you prefer. They are softer but may not have the same flavor as corn. To make your tacos even better, try adding fresh lime juice on top. It adds brightness. You can also sprinkle some chili flakes for extra heat. If you like crunch, add more shredded cabbage. Fresh cilantro adds a lovely herb taste. Try using different fruits in the salsa too, like pineapple or peach, for a fun twist. {{image_2}} If you love heat, add more spice to your tacos. Consider these options: - Extra jalapeños: Chop up more jalapeños and mix them in. This will add a nice kick. - Hot sauce: Drizzle your favorite hot sauce over the tacos before serving. - Chipotle powder: Swap chili powder for chipotle powder for a smoky flavor. These spicy additions will make your tastebuds dance! You can easily make these tacos vegetarian. Here are some ideas: - Grilled veggies: Replace shrimp with grilled bell peppers, zucchini, or mushrooms. - Tofu: Use marinated tofu instead of shrimp. It absorbs flavors well and adds protein. - Beans: Black beans or chickpeas can create a hearty filling. These swaps give you a tasty plant-based option! For a low-carb version, try these changes: - Lettuce wraps: Instead of tortillas, use large lettuce leaves to hold your filling. - Cauliflower rice: Swap corn tortillas for cauliflower rice. This keeps it low-carb and filling. - Skip the fruit: Reduce the mango for fewer carbs. You can still have avocado for creaminess. These modifications let you enjoy tacos while keeping carbs down! To store leftover tacos, keep the shrimp and salsa separate. Place the shrimp in an airtight container. Use plastic wrap on the salsa to keep it fresh. Store both in the fridge for up to two days. Corn tortillas can get soggy. So, wrap them in a paper towel and place them in a zip-top bag. This keeps them from drying out. You can freeze shrimp if you have extra. Place the marinated shrimp in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer bag. This way, they won’t clump together. The mango and avocado salsa does not freeze well. Avocados can turn brown and mushy when frozen. It’s best to make the salsa fresh. To reheat shrimp, use a skillet. Heat it on medium-low. Add a splash of olive oil and gently cook the shrimp until warm. This keeps them juicy. For tortillas, warm them in a dry pan. Heat each side for about 30 seconds. This refreshes the texture and makes them soft again. Enjoy your tacos fresh and tasty! Yes, you can use frozen shrimp. Just make sure to thaw it first. Place the shrimp in a bowl of cold water for quick thawing. Once thawed, peel and devein as needed. The taste and texture will still be great. If you don’t have corn tortillas, you can use flour tortillas. You can also try lettuce wraps for a low-carb option. Both will hold the shrimp and toppings well. Just warm them up before filling. These tacos have a mild heat level. The jalapeño brings some spice, but you can adjust it. If you want more heat, keep some seeds in the jalapeño. For less heat, use a smaller amount or skip it. Yes, you can make the salsa ahead of time. It stays fresh in the fridge for about a day. Just mix the mango, avocado, onion, and jalapeño. For best flavor, add lime juice right before serving. This article covered all you need for tasty shrimp tacos. We looked at ingredients, cooking steps, and tips for the best flavors. You learned about marinating shrimp, making fresh salsa, and choosing the right tortillas. Remember to explore variations like spicy options or vegetarian swaps. Store leftovers properly to enjoy them later. Follow these steps, and you’ll impress everyone with your shrimp tacos. Enjoy your cooking adventure!

Spicy Mango Avocado Shrimp Tacos

Indulge in a burst of flavors with these Spicy Mango Avocado Shrimp Tacos! Perfectly marinated shrimp paired with fresh mango and avocado salsa create a delicious meal that's quick and easy to make. In just 30 minutes, you can enjoy a tropical fiesta right at home. Ready to impress your taste buds? Click through for the full recipe and get started on making this vibrant dish today!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 ripe mango, diced

2 ripe avocados, diced

1 cup red cabbage, finely shredded

1 small red onion, finely chopped

1 jalapeño, deseeded and minced

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

Fresh cilantro, for garnish

Instructions
 

Marinate the Shrimp: In a medium bowl, toss the shrimp with lime juice, olive oil, chili powder, cumin, salt, and pepper. Let it marinate for at least 15 minutes to absorb the flavors.

    Prepare the Mango and Avocado Salsa: In another bowl, combine the diced mango, diced avocado, chopped red onion, minced jalapeño, and a pinch of salt. Gently mix together to create a fresh mango avocado salsa.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.

        Warm the Tortillas: In a separate pan, lightly warm the corn tortillas for about 30 seconds on each side until pliable.

          Assemble the Tacos: On each warm tortilla, layer a handful of shredded red cabbage, followed by a few shrimp, and top generously with the mango avocado salsa.

            Garnish and Serve: Sprinkle fresh cilantro over the tacos for added flavor and freshness. Serve immediately while the tortillas are warm.

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