Shrimp Tacos with Mango Salsa
A light and vibrant dish featuring seared shrimp with a smoky dry rub, topped with a fresh mango salsa that combines sweetness, acidity, and a hint of heat.
Ingredients
- 1 lb Large Shrimp (peeled and deveined)
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Cumi
- 1/2 tsp Garlic Powder
- Salt and Black Pepper to taste
- 1 large Ripe Mango (diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 1/4 cup Red Onion (finely minced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 small Jalapeño (seeded and minced)
- 2 tbsp Fresh Lime Juice
- 8-12 Small Corn or Flour Tortillas
- Optional topping: Avocado or Cabbage Slaw
Instructions
- In a medium bowl, combine diced mango, red bell pepper, red onion, cilantro, and jalapeño. Pour lime juice over and toss gently. Let sit for 15-20 minutes.
- Pat shrimp dry and mix smoked paprika, cumin, garlic powder, salt, and pepper in a bowl. Coat shrimp with the spice blend.
- Heat oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until opaque.
- Warm tortillas in a skillet or over a flame. Assemble tacos with shrimp and top with mango salsa and optional toppings. Serve immediately.
Notes
Store shrimp and salsa separately in airtight containers. Consume shrimp within 2 days and salsa within 3 days for best quality.