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- 1 lb large shrimp, peeled and deveined - 1 ripe mango, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced - 2 tablespoons olive oil - 1 tablespoon lime juice - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - Fresh cilantro, for garnish - Lime wedges, for serving To make these tacos, I focus on fresh, vibrant ingredients. Large shrimp are key. They soak up flavors well and cook quickly. A ripe mango adds sweetness and bright color. I always pick a mango that feels slightly soft to the touch. Red onion gives a nice crunch. I chop it finely to ensure it blends well. A red bell pepper adds more sweetness and color. The jalapeño gives a spicy kick. I remove the seeds to control the heat. For seasonings, olive oil keeps everything moist. Lime juice brightens the dish. Chili powder and cumin add warmth and depth. I season with salt and pepper to taste, bringing all the flavors together. Don't forget the corn tortillas. They are the base for the tacos. I like to warm them up for better flavor. Fresh cilantro makes a great garnish, adding a fresh note. Lime wedges on the side enhance the taste with each bite. To start, we marinate the shrimp. In a bowl, mix the shrimp with 1 tablespoon of olive oil, lime juice, chili powder, cumin, salt, and pepper. Toss the shrimp to coat evenly. Let the shrimp sit for 15 minutes. This lets the spices soak in. Next, we cook the shrimp. Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook them for about 2-3 minutes on each side. They should turn pink and opaque. This means they’re ready to eat! While the shrimp marinates, we make the mango salsa. In a separate bowl, combine the diced mango, chopped red onion, diced bell pepper, and minced jalapeño. Add the remaining tablespoon of olive oil to the mix. Season with a pinch of salt. This salsa adds a fresh and fruity taste to the tacos. Set it aside for later. Now it’s time to assemble the tacos. First, warm the corn tortillas. You can do this in a dry skillet or microwave until they’re soft. Next, layer the shrimp on each tortilla. Add a generous spoonful of mango salsa on top. Finish with fresh cilantro for a pop of flavor. Serve with lime wedges on the side. Squeeze the lime over the tacos for extra zest! Enjoy your tasty creation! To choose fresh shrimp, look for firm and shiny shells. They should smell like the ocean, not fishy. When cooking, keep the shrimp on medium-high heat. This gives them a nice sear and keeps them juicy. Cook them for about 2-3 minutes on each side. They should turn pink and opaque when done. This will give you the best texture. You can add extra ingredients to your salsa for more flavor. Diced avocado adds creaminess. You can also mix in some lime zest for zing! If you want more heat, try adding more jalapeño or a pinch of cayenne pepper. Adjust the spice level to what you like best. This makes the tacos perfect for your taste. These tacos go well with simple side dishes. Try serving them with a fresh salad or corn on the cob. For drinks, cold beer or a light margarita pairs nicely. You can also serve iced tea or sparkling water with lime. These drinks will balance the spicy shrimp and sweet mango. {{image_2}} You can swap shrimp for other proteins. Fish works great in tacos. Try tilapia or mahi-mahi for a mild taste. Chicken is another good option. Use grilled or shredded chicken for a hearty bite. Tofu offers a nice, plant-based choice. It soaks up flavors well, making it tasty. For a plant-based taco filling, use black beans or lentils. They add protein and fiber. You can also try grilled vegetables. Bell peppers, zucchini, and corn work well together. For a vegan version, skip the shrimp and use tofu. Season it like the shrimp for a similar flavor. This way, everyone can enjoy the tacos. Customizing the spice level is easy. Add more jalapeño for heat or use a milder pepper if desired. You can also adjust the chili powder to suit your taste. If you want to try different fruit salsas, mango is not the only option. Pineapple or peach salsa adds a sweet twist. Each fruit brings its own unique flavor, making your tacos fun and fresh. To keep your shrimp and salsa fresh, follow these steps: - Place leftover shrimp in an airtight container. - Store the mango salsa in a separate container. - Keep both in the fridge. They will stay fresh for up to two days. - Avoid storing assembled tacos. The tortillas will get soggy. When you're ready to enjoy your leftovers, here’s how to reheat them: - Heat shrimp in a skillet over medium heat. Cook for about two minutes until warm. - For tortillas, warm them in a dry skillet for about 30 seconds on each side. - You can also microwave the tortillas in a damp paper towel for about 15 seconds. You can freeze the shrimp, but not the tacos. Here’s how: - Place cooked shrimp in a freezer-safe bag. - Remove as much air as possible before sealing. - Freeze for up to three months. - To use, thaw shrimp in the fridge overnight. Reheat before serving. To pick the best shrimp, look for a few key signs. Fresh shrimp should smell like the ocean, not fishy. The shells should be shiny and firm. Avoid shrimp with black spots or a slimy touch. If you buy frozen shrimp, choose ones that are well-packaged with no ice crystals. Always ask the fishmonger about the source and when it arrived. Yes, you can prep parts in advance. Marinate the shrimp and make the mango salsa a few hours before serving. Store them separately in the fridge. Warm the shrimp and tortillas right before you eat. This keeps the flavors fresh and bright. You can also set out toppings like cilantro and lime for guests to add. Avoid overcooking shrimp. It cooks fast, usually in 2-3 minutes per side. If they turn rubbery, you’ve cooked too long. Also, don’t skip the marinade. It adds flavor and helps with cooking. Lastly, ensure your skillet is hot before adding shrimp. This helps them sear nicely and get that great texture. Spicy Mango Shrimp Tacos are a bright, flavorful dish that's easy to make. We covered the best ingredients, step-by-step prep, and tips for success. You can try different proteins and customize your flavor too. Storing leftovers is simple, and reheating keeps them tasty. With these skills, you can enjoy delicious tacos any time. Remember, cooking should be fun, so don’t hesitate to experiment. Enjoy your taco-making journey!

Spicy Mango Shrimp Tacos

Savor the flavors of summer with these Spicy Mango Shrimp Tacos that pack a punch! This vibrant recipe features juicy shrimp perfectly marinated in spices and topped with a fresh mango salsa. In just 30 minutes, you can create a delicious meal that’s ideal for taco night or any gathering. Ready to spice up your dinner table? Click through for the full recipe and make these mouthwatering tacos tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 ripe mango, diced

1 small red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, deseeded and minced

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a bowl, combine the peeled shrimp, 1 tablespoon of olive oil, lime juice, chili powder, cumin, salt, and pepper. Toss well to coat the shrimp evenly and let it marinate for 15 minutes.

    While the shrimp is marinating, prepare the mango salsa: In a separate bowl, mix the diced mango, chopped red onion, diced bell pepper, minced jalapeño, and the remaining tablespoon of olive oil. Season with a pinch of salt and set aside.

      Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque.

        Warm the corn tortillas in a dry skillet or microwave until pliable.

          Assemble the tacos by placing a few shrimp on each tortilla. Top with a generous spoonful of mango salsa and garnish with fresh cilantro.

            Serve with lime wedges on the side for extra flavor.

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