If there’s a taco recipe you need in your life, you’re looking at it. Shrimp Tacos with Mango Habanero Salsa. Get on it.
I’m not sure that I can properly express my feelings about this taco. I can tell you that going through these photos was a special kind of torment, though. Because I just want to stuff my face all over again.
And again and again and again.
Between going on a pescetarian diet and moving to the Southern US, I can definitely say that I’ve been mowing down my fair share of fish and shrimp tacos within the last few months. It’s been interesting to see how seafood tacos differ from taco joint to taco joint, too.
The good news is that I’ve yet to meet a seafood taco I don’t enjoy.
Shrimp Tacos With Mango Habanero Salsa.
I fell in love with shrimp tacos after trying them at our local taco joint. They just knock it out of the park with their simple yet flavorful creations. My weekly go-to are the Pow Pow Shrimp Tacos. Imagine this: a soft flour tortilla topped with a tangy vinegary slaw, crispy fried shrimp, and a drizzle of Sriracha mayo.
Complete with a cool pint of Beekeeper Honey Wheat from Gizmo Brew Works. Always. It’s my tradition.
I definitely want to recreate those tacos at home sometime, but I’m lazy when it comes to breading and deep frying at home. So for now, delectable pan-fried shrimp tacos with a punch-you-in-the-pie-hole salsa.
Mango Habanero Salsa.
Nope—no tomatoes here. I did some homework to make sure that I could call this a salsa and yes, we’re good. Though salsas are often tomato-based, in general, it’s referred to a raw or near-raw sauce used as a dip.
If you’re unsure about your heat tolerance, add the diced habanero bit by bit. This pepper is as mighty as it is tiny; it will surprise you.
This is why I add some creamy cooling avocado slices to my tacos. (My husband takes a pass on the avo, however. He’s an animal.)
Instant Pickled Onions.
I’m sure you’ve heard of “quick pickled” onions. Well, I’ve got one better.
By simmering red onions in apple cider vinegar, water, salt, and a tad of honey, you’ll get the sweet and briny fuchsia rings you’re looking for.
I don’t use pickled onions enough to justify “quick pickling” an entire batch. If you’re the same, I guess you could say that my instant pickling method gets you… out of a pickle.
(The old photos… )
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you’ll get a chance to be featured in my monthly newsletter.
Shrimp Tacos with Mango Habanero Salsa
- 4 in small flour tortilla shells heated a hot skillet for slight crisp if desired
MANGO HABANERO SALSA:
- 1 mango peeled and diced
- 1/4-1/2 habanero amount depends on your heat tolerance, minced
- Juice of 1 lime
- 1/4 teaspoon lime zest
- 1 tablespoon olive oil
- Kosher salt and cracked black pepper
- 2 tablespoons of grapeseed oil or any cooking oil
- 8-10 oz uncooked shrimp peeled and deveined
- 1 teaspoon chili powder
- Kosher salt and cracked black pepper
- 1/2 diced or sliced avocado
- 1/2 cup pickled red onions see notes for instant pickling method
- 4 tablespoons of plain Greek yogurt
- Garnish with fresh parsley or cilantro.
- Serve with lime wedges.
(If doing an instant pickle with your red onions, start with this and consider the cook time for this recipe increased to approx. 13 minutes. See notes for directions on instant pickling.)
For the mango habanero salsa, toss all of the ingredients in a bowl and mix thoroughly. Make sure to hit it with a dash of salt and some cracked black pepper. Have a taste, and set aside.
Heat grapeseed oil in a pan over moderate heat.
Sprinkle the shrimp with chili powder, a bit of salt and pepper, and toss to coat.
Carefully set each shrimp into the pan and sear on each side. Cooking times will vary depending on the size of the shrimp, but note that it does not take shrimp long to cook at all. Just a few minutes! Raw shrimps are translucent and grey in color. Once they're done, they're opaque and pearly-pink in color. Watch them carefully and don't leave them unattended as overcooked shrimp will result in a rubbery texture. You're probably looking at approx. 3 minutes of cook time for the shrimp--but be your own judge.
Once the shrimp is cooked, remove from heat and set aside.
Lay out the tortilla shells and start to layer your ingredients, starting with the shrimp and followed by the salsa, avocado, pickled onions, plain Greek yogurt, and parsley or cilantro garnish.
Serve with lime wedges.
This pairs amazingly with a whit beer. I know from experience :)
*If including an instant pickle to your onions, cook time for this recipe increases to approx. 13 minutes.
!To instant pickle red onions, you will need1/2 red onion, sliced into thin rings
1/2 cup cider vinegar
1/2 cup warm water
1 tablespoon of honey
1/4 teaspoon of kosher salt
Pour the cider, water and honey into a medium saucepan and heat over moderate heat, whisking vigorously until the honey dissolves. Bring to a simmer. Add the salt and stir.
Finally, add the sliced onions and allow them to simmer for approx. 10-15 minutes, or until they turn really soft. They should also turn bright pink.Remove from heat, drain any excess liquid, and allow to sit at room temperature until they are ready for use.
They also keep in the fridge for up to five days.