Shrimp Tacos With Mango Salsa Recipe

Shrimp: Peeled and deveined, these are the main protein for the tacos.

Mango: Adds a sweet and tropical flavor to the salsa.

Red onion: Provides a sharp and tangy taste to balance the sweetness of the mango.

Cilantro: Adds a fresh, herbal note to the salsa.

Lime: The juice adds acidity and brightness to the salsa.

Jalapeño: Adds heat and a bit of spice to the salsa.

Corn tortillas: The base for the tacos, providing a slightly sweet and earthy flavor.

Olive oil: Used to cook the shrimp, adding a rich and smooth flavor.

Salt: Enhances the flavors of the shrimp and salsa.

Pepper: Adds a bit of heat and depth to the seasoning.

When preparing the shrimp, ensure they are patted dry with a paper towel before seasoning. This helps achieve a better sear and prevents them from steaming in the pan. For the mango salsa, finely dice the red onion and jalapeño to ensure a balanced distribution of flavors in each bite. When warming the tortillas, use a dry skillet over medium heat for about 30 seconds on each side to achieve a slight char, enhancing their flavor and texture.

• shrimp - Substitute with chicken breast: Chicken breast can be diced into small pieces and cooked similarly to shrimp, providing a similar texture and protein content.

• shrimp - Substitute with tofu: Tofu is a great vegetarian option that can absorb flavors well and provide a similar texture when cooked.

• mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor that complements the other ingredients in the salsa.

• mango - Substitute with peach: Peaches provide a sweet and slightly tangy flavor that can work well in the salsa.

• red onion - Substitute with green onion: Green onions offer a milder flavor and can add a nice crunch to the salsa.

• red onion - Substitute with shallots: Shallots provide a slightly sweeter and more delicate onion flavor.

• cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor as an alternative to cilantro.

• cilantro - Substitute with basil: Basil offers a unique flavor that can add a different but pleasant twist to the salsa.

• lime - Substitute with lemon: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• lime - Substitute with orange: Orange juice can add a sweeter citrus flavor, though it may alter the overall taste slightly.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but can provide a similar flavor profile.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and can add a different but still complementary flavor.

• corn tortillas - Substitute with flour tortillas: Flour tortillas offer a softer texture and can be used if corn tortillas are not available.

• corn tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh, crunchy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for cooking shrimp.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different taste profile.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, making the dish spicier.

• pepper - Substitute with paprika: Paprika provides a milder heat and a smoky flavor that can complement the other ingredients.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.
• Store the mango salsa separately from the shrimp and tortillas. This keeps the salsa fresh and prevents the tortillas from becoming soggy.
• Place the cooked shrimp in an airtight container. You can keep them in the refrigerator for up to 3 days.
• For the mango salsa, use a separate airtight container. It will stay fresh in the refrigerator for up to 2 days.
• To freeze, spread the cooked shrimp on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the shrimp from sticking together.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the shrimp in the refrigerator overnight. Reheat in a pan over medium heat until warmed through.
• Warm the corn tortillas in a pan or microwave just before serving to maintain their texture.
• Assemble the tacos just before eating to ensure the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the shrimp tacos in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until the shrimp are warmed through. This method helps maintain the texture of the corn tortillas and keeps the shrimp juicy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the shrimp tacos in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the shrimp are warmed through. This method gives the tortillas a nice, slightly crispy texture.

• Microwave Method: Place the shrimp tacos on a microwave-safe plate. Cover them with a damp paper towel to prevent the tortillas from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in softer tortillas.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the shrimp tacos in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the shrimp are warmed through and the tortillas are slightly crispy. This method is great for maintaining a crispy texture.

• Grill Method: Preheat your grill to medium heat. Wrap the shrimp tacos in aluminum foil and place them on the grill. Heat for about 5-7 minutes, turning occasionally, until the shrimp are warmed through. This method adds a nice smoky flavor to the tacos.

For all methods, it's best to add the mango salsa fresh after reheating to maintain its vibrant flavor and texture.

• Cutting board: A sturdy surface to safely dice the mango, red onion, and jalapeño.

• Chef's knife: Essential for precise and efficient chopping of ingredients.

• Mixing bowl: Used to combine the diced mango, red onion, cilantro, jalapeño, lime juice, salt, and pepper for the salsa.

• Juicer: Handy for extracting juice from the lime.

• Measuring cups: To accurately measure out the diced mango, red onion, and chopped cilantro.

• Measuring spoons: For measuring the salt and pepper.

• Skillet: Used to cook the shrimp in olive oil until they turn pink.

• Tongs: Useful for turning the shrimp while cooking and for handling the tortillas.

• Pan: To warm the tortillas before assembling the tacos.

• Serving plate: To place the assembled shrimp tacos before serving.

Prep ingredients in advance: Dice the mango, red onion, and jalapeño ahead of time and store them in the fridge.

Use pre-cooked shrimp: Save time by buying pre-cooked shrimp and just warming them up in the pan.

Batch cook tortillas: Warm all the tortillas at once and keep them wrapped in a clean towel to stay warm.

Make salsa ahead: Prepare the mango salsa a day before and let it marinate in the fridge for enhanced flavor.

One-pan cooking: Cook the shrimp and warm the tortillas in the same pan to reduce cleanup time.