Description
A vibrant, flavor-packed taco recipe featuring smoky spiced shrimp topped with sweet and refreshing mango salsa. Perfect for summer dinners, gatherings, or a quick weeknight meal.
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Juice of 2 limes (about 4 tablespoons total)
1 large ripe mango, diced (about 1½ cups / 225 g)
½ cup (75 g) finely diced red onion
½ cup (75 g) diced red bell pepper
1 small jalapeño, finely chopped
2 tablespoons chopped fresh cilantro
8 small corn or flour tortillas
1 cup (100 g) shredded purple cabbage
½ cup (120 g) sour cream or plain Greek yogurt
Instructions
In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, juice of 1 lime (2 tablespoons), and ¼ teaspoon salt. Set aside for 15–20 minutes.
Pat shrimp dry and toss with olive oil. Mix chili powder, smoked paprika, cayenne, cumin, garlic powder, onion powder, ½ teaspoon salt, and black pepper. Coat shrimp evenly and squeeze juice of 1 lime (2 tablespoons) over them.
Heat a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque.
Warm tortillas in a skillet or oven.
Mix sour cream or Greek yogurt with remaining lime juice if desired.
Assemble tacos with cabbage, shrimp, mango salsa, and lime cream. Serve immediately.
Notes
Adjust cayenne and jalapeño to control heat. Mango salsa can be made up to 24 hours in advance. Shrimp cook quickly, so watch carefully to prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes