Craving a burst of flavor that will transform your weeknight dinner? Say hello to these irresistible shrimp tacos! They’re quick, vibrant, and packed with the perfect balance of spicy and sweet. With juicy shrimp, zesty slaw, and a refreshing mango salsa, this dish will have your taste buds dancing. Ready to upgrade your taco game?
Ingredients You’ll Need
For the Shrimp:
- 1.5 pounds raw extra-large shrimp, peeled and deveined
- 1.5 teaspoons kosher salt
- 1.5 teaspoons ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground coriander
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
For the Mango Salsa:
- 1 large ripe mango, peeled, pitted, and diced
- 1 medium red bell pepper, diced
- 1 small serrano pepper, finely minced (remove seeds for less heat)
- Zest of 1 lime (about 1 teaspoon) and juice (2 tablespoons)
- 0.5-inch piece of fresh ginger, finely grated
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Cabbage Slaw:
- 0.25 large green cabbage, thinly sliced (about 3 cups)
- 0.25 bunch fresh cilantro, leaves picked
- Juice of 1 lime (1 tablespoon)
- 2 tablespoons Mexican crema or sour cream
For Serving:
- 8 to 10 warm corn or small flour tortillas
- Fresh cilantro leaves and lime wedges
Directions to Deliciousness
Step 1: Season and Prep the Shrimp
- In a large bowl, toss the shrimp with kosher salt, ground cumin, garlic powder, ground coriander, dried oregano, and black pepper. Let it marinate while you prepare the other components.
Step 2: Make the Mango Salsa
- Combine diced mango, red bell pepper, and minced serrano pepper in a bowl. Add lime zest, lime juice, grated ginger, olive oil, and salt. Mix well and season with black pepper to taste. Set aside.
Step 3: Prepare the Cabbage Slaw
- In a separate bowl, mix the sliced cabbage with fresh cilantro leaves, lime juice, and Mexican crema. Toss until everything is well coated.
Step 4: Cook the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Add half of the shrimp and cook for 3-5 minutes or until opaque and slightly golden. Transfer to a plate and repeat with the remaining shrimp.
Step 5: Assemble the Tacos
- Warm the tortillas and fill each one with cooked shrimp, a generous scoop of mango salsa, and a handful of cabbage slaw. Garnish with extra cilantro and serve with lime wedges.
Enjoyed these tropical, flavor-packed shrimp tacos? Don’t keep this deliciousness to yourself! Share this recipe on Pinterest and Facebook and spread the joy of easy, mouthwatering dinners.
FAQ
1. Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or run under cold water to defrost quickly.
2. How can I make it spicier?
Add more serrano pepper or drizzle on your favorite hot sauce.
3. What can I serve with shrimp tacos?
Pair them with a side of rice, black beans, or a simple green salad for a complete meal.
Enjoy making these easy shrimp tacos and don’t forget to share them with friends and family!
Flavorful Shrimp Tacos with Fresh Mango Salsa
Ingredients
- For the Shrimp:
- 1.5 pounds raw extra-large shrimp peeled and deveined
- 1.5 teaspoons kosher salt
- 1.5 teaspoons ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground coriander
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- For the Mango Salsa:
- 1 large ripe mango peeled, pitted, and diced
- 1 medium red bell pepper diced
- 1 small serrano pepper finely minced (remove seeds for less heat)
- Zest of 1 lime about 1 teaspoon and juice (2 tablespoons)
- 0.5- inch piece of fresh ginger finely grated
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- For the Cabbage Slaw:
- 0.25 large green cabbage thinly sliced (about 3 cups)
- 0.25 bunch fresh cilantro leaves picked
- Juice of 1 lime 1 tablespoon
- 2 tablespoons Mexican crema or sour cream
- For Serving:
- 8 to 10 warm corn or small flour tortillas
- Fresh cilantro leaves and lime wedges
Instructions
- Step 1: Season and Prep the Shrimp
- In a large bowl, toss the shrimp with kosher salt, ground cumin, garlic powder, ground coriander, dried oregano, and black pepper. Let it marinate while you prepare the other components.
- Step 2: Make the Mango Salsa
- Combine diced mango, red bell pepper, and minced serrano pepper in a bowl. Add lime zest, lime juice, grated ginger, olive oil, and salt. Mix well and season with black pepper to taste. Set aside.
- Step 3: Prepare the Cabbage Slaw
- In a separate bowl, mix the sliced cabbage with fresh cilantro leaves, lime juice, and Mexican crema. Toss until everything is well coated.
- Step 4: Cook the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Add half of the shrimp and cook for 3-5 minutes or until opaque and slightly golden. Transfer to a plate and repeat with the remaining shrimp.
- Step 5: Assemble the Tacos
- Warm the tortillas and fill each one with cooked shrimp, a generous scoop of mango salsa, and a handful of cabbage slaw. Garnish with extra cilantro and serve with lime wedges.