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Shrimp Tacos with Mango Habanero Salsa

Servings 4

Ingredients

  • 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

SHRIMP:

  • 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

OTHER TOPPINGS:

  • 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.

Instructions

  • (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 :)

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.