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To make spicy shrimp tacos with mango salsa, gather these ingredients: - 1 pound shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper to taste - 8 small corn tortillas - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 jalapeño, minced - 1/4 cup cilantro, chopped - 2 tablespoons lime juice - Sliced radishes and lime wedges for garnish Using fresh ingredients is key to great flavor. Choose ripe mangoes, as they add sweetness. Fresh shrimp gives the best taste and texture. Look for shrimp that smells like the ocean, not fishy. Fresh cilantro brightens the dish. It adds a nice herbal note. Use fresh lime juice instead of bottled for a zesty kick. You may already have some pantry staples needed for this recipe. Olive oil is great for cooking shrimp. Chili powder and cumin are crucial for spice. Garlic powder and paprika give depth. Make sure to have salt and pepper on hand to season. These basics enhance the overall taste of your tacos. For a twist, consider adding some extra spices you enjoy. For the full recipe, check out the details above. To start, gather your ingredients. You need one pound of shrimp, olive oil, and spices. The spices are chili powder, cumin, garlic powder, and paprika. I like to add salt and pepper to taste. In a bowl, mix the shrimp with two tablespoons of olive oil. Add two teaspoons of chili powder, one teaspoon of cumin, half a teaspoon of garlic powder, and half a teaspoon of paprika. Make sure each shrimp gets coated with the spices. Now, heat a skillet over medium-high heat. Once it's hot, add the seasoned shrimp. Cook for two to three minutes on each side. The shrimp will turn pink when they are done. Remove the shrimp from heat and set them aside. While the shrimp cooks, let’s make the mango salsa. You will need one ripe mango, half a red onion, one jalapeño, cilantro, and lime juice. Start by dicing the mango. Then, finely chop half a red onion and mince one jalapeño. In a bowl, combine the diced mango, red onion, jalapeño, and a quarter cup of chopped cilantro. Add two tablespoons of lime juice to the mix. Stir gently to combine everything. Season with a pinch of salt for flavor. Next, warm the corn tortillas. Use a dry skillet and heat each tortilla for about 30 seconds on each side. This makes them soft and pliable. Now it’s time to assemble the tacos! Place a few shrimp on each tortilla. Top with a generous spoonful of mango salsa. For an extra touch, garnish with sliced radishes and lime wedges. For the full recipe, you can refer to the section above. Enjoy your delicious spicy shrimp tacos with mango salsa! To cook shrimp just right, start with fresh shrimp. They should be pink and firm. I like to marinate them for at least 15 minutes. This lets the flavors blend well. Heat your skillet to medium-high. Cook the shrimp for 2-3 minutes on each side. They are done when they turn pink and opaque. Overcooking makes shrimp rubbery. So, watch closely! You can adjust the spice level to fit your taste. For mild shrimp, skip the jalapeño in the salsa. If you want more heat, add extra chili powder or fresh chopped peppers. I often use a pinch of cayenne for a spicy kick. Taste your mix before cooking. This helps you find the right balance. Remember, it’s all about what you enjoy! Warm and soft tortillas make your tacos shine. Use corn tortillas for the best flavor. Heat a skillet on medium. Cook each tortilla for about 30 seconds on each side. This warms them up and makes them pliable. If you like, wrap them in a clean kitchen towel to keep them warm. This step helps avoid cracks when you fill them. For the full recipe, check out the detailed steps above! {{image_2}} You can switch up shrimp for other proteins. Chicken is a great choice. It cooks well and takes on flavors nicely. Fish like tilapia or cod works too. Just season them the same way. If you want a plant-based option, try using tofu. Firm tofu soaks up the spices well. Mango salsa shines, but you can explore more. Pineapple salsa adds a sweet twist. Mix diced pineapple, red onion, and cilantro for a bright blend. A classic tomato salsa works too. Use fresh tomatoes, onion, and lime juice. If you like heat, try a spicy peach salsa. It pairs well and adds a kick. Toppings can enhance your tacos. Try adding shredded cabbage for crunch. It gives a refreshing bite. You can also use avocado slices for creaminess. A drizzle of crema or sour cream adds richness. Don’t forget lime wedges for extra zing. Fresh herbs like cilantro or parsley brighten each bite. For crunch, sprinkle some crushed tortilla chips on top. For more ideas, check out the Full Recipe. You can store leftover shrimp in an airtight container. Make sure it is cool before sealing. Place it in the fridge. Use the shrimp within two days for best taste. If you want to keep it longer, freeze the shrimp. Wrap it tightly in plastic wrap and then in foil. This method helps to keep it fresh for up to three months. To keep your mango salsa fresh, store it in a sealed container. Place it in the fridge right after making it. Use it within three days for the best flavor. If you want to keep it longer, avoid adding lime juice until you are ready to use it. This helps to prevent browning and keeps the salsa vibrant. To reheat your tacos, use a skillet or oven. Place the tacos in a dry skillet over medium heat. Heat for about one minute on each side. If using an oven, wrap them in foil and heat at 350°F for about 10 minutes. This keeps the tortillas soft and the shrimp warm. Avoid using a microwave, as it can make the tortillas soggy. The best shrimp for these tacos is large, fresh shrimp. Look for shrimp labeled "jumbo" or "extra-large." These sizes hold up well during cooking and pack great flavor. You can use raw, peeled, and deveined shrimp for easy prep. If you choose frozen shrimp, make sure to thaw them completely before cooking. This ensures even cooking and the best taste. Yes, you can prepare some parts ahead. You can cook the shrimp and make the mango salsa a few hours in advance. Store them separately in the fridge. Just warm the tortillas before serving. This way, your tacos stay fresh and tasty. Avoid assembling the tacos too early, as the tortillas may get soggy. To make these tacos gluten-free, use corn tortillas. They are naturally gluten-free and perfect for any filling. Always check labels for any added ingredients that may contain gluten. When seasoning the shrimp, use gluten-free spices and sauces. This keeps your tacos safe for anyone with gluten sensitivities. Many side dishes go well with shrimp tacos. Consider serving a fresh salad or black beans for added protein. Cilantro lime rice is also a nice touch. For a crunchy side, try tortilla chips with guacamole or salsa. These sides balance the flavors in the tacos and make your meal complete. This blog post covered everything you need for shrimp tacos. We talked about fresh ingredients, making mango salsa, and preparing shrimp. I shared tips for cooking shrimp just right and customizing spice levels. You can also explore variations with different proteins and salsas. Use leftover shrimp wisely with proper storage tips. No matter how you serve these tacos, they will impress. Enjoy the flavors, and don’t hesitate to get creative! Your perfect shrimp taco adventure starts now.

Spicy Shrimp Tacos with Mango Salsa

Spice up your dinner with these delicious Spicy Shrimp Tacos with Mango Salsa! Perfectly seasoned shrimp paired with a fresh and tangy mango salsa create a burst of flavor in every bite. This quick recipe is easy to follow and perfect for any occasion. Impress your family and friends with these scrumptious tacos! Click through to explore the full recipe and step-by-step instructions to create this tasty dish tonight!
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Ingredients
  

1 pound shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

8 small corn tortillas

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, minced

1/4 cup cilantro, chopped

2 tablespoons lime juice

Sliced radishes and lime wedges for garnish

Instructions
 

In a bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Make sure each shrimp is well-coated with the spices.

    Preheat a skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.

      While the shrimp is cooking, prepare the mango salsa. In a separate bowl, mix the diced mango, red onion, jalapeño, cilantro, and lime juice. Stir gently to combine, and season with a pinch of salt.

        Warm the corn tortillas in a dry skillet for about 30 seconds on each side until soft and pliable.

          To assemble the tacos, place a few shrimp on each tortilla, top with a generous spoonful of mango salsa, and garnish with sliced radishes and lime wedges.

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