Shrimp Tacos with Mango Habanero Salsa
Tender shrimp tacos topped with a sweet, spicy, and refreshing mango habanero salsa. Perfect for weeknights or entertaining!
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Servings: 6 tacos
Ingredients
- 6 small flour tortilla shells (the 4-inch street taco variety is what I like to use)
MANGO HABANERO SALSA:
- 1 mango, peeled and diced
- 1/4-1/2 habanero, minced use as much or as little as you like based on your heat preference
- 1 lime, zested and juiced
- 1 TBSP extra virgin olive oil
- Sea salt, to taste
SHRIMP:
- 10 oz uncooked shrimp; peeled, deveined, tail off
- 2 TBSP avocado or olive oil
- 1 teaspoon chili powder
- Kosher salt and cracked black pepper
SUGGESTED TOPPINGS:
- Avocado
- Pickled red onions
- Greek yogurt or sour cream
- Spicy mayo (Sriracha mayo or yum yum sauce)
- Fresh chopped parsley or cilantro
- Lime wedges, for serving
Instructions
- Pop all of the ingredients for the mango and habanero salsa into a small mixing bowl; toss well and set aside.
- Transfer the shrimp into a separate mixing bowl. Season them with chili powder, salt, and pepper; toss to coat, ensuring that they are coated evenly.
- In a skillet, heat the avocado oil over medium heat. Place the shrimp into the skillet and let them cook for about 30 seconds to a minute. Flip them over and cook them for another 30 seconds to a minute, or until the shrimp is opaque. Because shrimp cooks quickly, you'll want to keep a close eye on them. When they're done, remove the pan from the heat.
- Lay the tortilla shells down and layer top them with shrimp, salsa, and then whatever else you choose!
- Serve with lime wedges for a fresh spritz.
Notes
*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.
!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.