Mango Salsa Shrimp Tacos Fresh and Flavorful Delight
Craving a burst of flavor? These Mango Salsa Shrimp Tacos deliver just that! With juicy shrimp, fresh mango salsa, and warm corn tortillas, this recipe is simple yet satisfying. I’ll guide you through each step, from marinating shrimp to crafting the perfect salsa. You’ll impress your friends and family with this fresh dish that’s perfect for any meal. Let’s dive into a delightful taco experience!
Ingredients
Shrimp Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Sea salt and freshly cracked black pepper, to taste
Mango Salsa Ingredients
- 1 ripe mango, diced into small cubes
- 1/2 red onion, finely diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 1 lime (about 2 tablespoons)
Additional Ingredients
- 8 small corn tortillas
- Slices of ripe avocado for topping
Gather these ingredients for a burst of flavor in your tacos. The shrimp is tender and juicy, while the mango salsa adds a fresh, sweet kick. The corn tortillas hold everything together, and the avocado brings creaminess that you will love. This mix makes the perfect taco for any occasion. Enjoy every bite!
Step-by-Step Instructions
Preparing the Shrimp
First, we need to marinate the shrimp. In a medium bowl, combine 1 pound of peeled and deveined shrimp with 1 tablespoon of extra virgin olive oil. Add 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Season with sea salt and freshly cracked black pepper to taste. Mix it well to coat every shrimp. Let this marinate for about 15 minutes. This time helps the shrimp soak up the flavors.
Making the Mango Salsa
While the shrimp marinates, it’s time to make the mango salsa. In a separate bowl, combine 1 ripe mango, diced into small cubes, with 1/2 a finely diced red onion. Add a minced jalapeño pepper, 1/4 cup of chopped fresh cilantro, and the juice of 1 lime. Mix everything well and sprinkle a pinch of sea salt. Setting it aside allows the flavors to meld and taste even better.
Cooking the Shrimp
Now, heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Sauté the shrimp for 2 to 3 minutes. Stir occasionally until the shrimp turn pink and opaque. This means they are cooked through and ready to enjoy.
Warming the Tortillas
It’s essential to warm the corn tortillas for the tacos. You can do this in another skillet over medium heat or directly over the stovetop flame. Heat each tortilla for about 30 seconds on each side. They should become soft and pliable, making them easy to fold.
Assembling the Tacos
To put the tacos together, place a few sautéed shrimp in the center of each warm tortilla. Top it generously with the fresh mango salsa. Add a couple of slices of ripe avocado on top for extra creaminess. You can also sprinkle some extra cilantro leaves for color and flavor. Serve them right away while they are warm, and enjoy every bite!
Tips & Tricks
Shrimp Cooking Tips
To avoid overcooking shrimp, watch the color. They should turn pink and opaque. Cooking shrimp for 2-3 minutes is often enough. Remove them from the heat right when they change color.
For marinating shrimp, a mix of oil and spices works best. Let the shrimp soak for about 15 minutes. This helps the flavors blend well. Use garlic powder, cumin, and chili powder for a great taste.
Salsa Flavor Enhancements
Consider adding lime zest to your salsa for a fresh kick. It brightens up the taste. You can also add diced peppers for more heat.
Let the salsa rest for about 10-15 minutes. This time allows the flavors to meld together nicely. It makes the salsa even tastier.
Tortilla Preparation
To keep tortillas warm, wrap them in a clean towel. This keeps them soft and pliable until serving.
If you want alternatives to corn tortillas, try flour tortillas or lettuce wraps. Both options are delicious and offer a different flavor.
Variations
Protein Alternatives
You can swap shrimp for chicken or tofu. For chicken, use boneless, skinless breasts. Cut them into bite-sized pieces. Cook the chicken for about 5-7 minutes in the skillet. It should be golden brown and cooked through. Tofu is a great option too. Use firm tofu, cut into cubes. Sauté it for 4-5 minutes until it’s golden. Both options add a unique twist to your tacos!
Fruit Variations for Salsa
Try adding different fruits to your salsa. Pineapple and peach are excellent choices. They add sweet and tangy flavors. For pineapple, use fresh chunks for a juicy bite. For peach, dice it finely to match the mango. Both fruits pair nicely with lime juice and cilantro. You can also mix in some diced bell pepper for extra crunch.
Spice Level Adjustments
Want more heat in your salsa? Add more minced jalapeño. If you like it milder, remove the seeds and ribs. You can also try using other spices. Add smoked paprika for a smoky flavor. Or mix in some cumin for extra depth. Adjust the spice to fit your taste and enjoy the meal!
Storage Info
Short-term Storage
To store leftover shrimp and salsa, place them in airtight containers. Store the shrimp and salsa separately to keep them fresh. In the fridge, they last for about 2-3 days. This way, you enjoy your tacos without losing flavor.
Freezing Instructions
You can freeze cooked shrimp to enjoy later. Place shrimp in a freezer-safe bag, removing as much air as possible. They can last up to 3 months in the freezer. To thaw, put the shrimp in the fridge overnight or run them under cold water. When you’re ready to eat, reheat them in a skillet over low heat. Salsa is best fresh, but if you have leftovers, freeze it in a container. Thaw salsa in the fridge before using.
Best Practices to Maintain Freshness
To keep tortillas from becoming soggy, store them in a dry place. Wrap them in a clean kitchen towel to keep them warm and pliable. For the best taste, always store salsa separately from tacos. This way, your tortillas stay crisp, and your salsa remains fresh and zesty.
FAQs
Can I make this recipe in advance?
Yes, you can prepare some parts early. For the shrimp, marinate it up to two hours before cooking. This helps the flavors soak in. Store the marinated shrimp in the fridge. Make the mango salsa up to a day ahead. Keep it in an airtight container to keep it fresh. When you are ready to eat, cook the shrimp and warm the tortillas.
How do I know when shrimp is fully cooked?
Look for a few signs. First, the shrimp should turn pink. Second, it should become opaque. Lastly, it will curl into a “C” shape. If the shrimp curls into an “O,” it is likely overcooked. Perfectly cooked shrimp are tender and juicy, making your tacos delightful.
What can I serve with Mango Salsa Shrimp Tacos?
You can serve a few sides to complete the meal. Consider a fresh green salad with a light dressing. Rice or quinoa also pairs well. If you want something crunchy, serve tortilla chips with guacamole. Don’t forget a refreshing drink like lemonade or iced tea to balance the flavors.
Are there any dietary substitutions available?
Yes, there are some great options. For gluten-free tacos, use corn tortillas, which are naturally gluten-free. If you want a dairy-free option, skip any cheese and stick to avocado for creaminess. You can also use a different protein, like chicken or tofu, if you prefer. These swaps keep the dish tasty and enjoyable.
In this post, we explored how to make delicious Mango Salsa Shrimp Tacos. We covered the key ingredients, including shrimp, mango, and tortillas, along with step-by-step cooking instructions. You learned tips to improve flavor, and we discussed variations for different proteins and spices. Storage tips help keep your meal fresh for later. In conclusion, enjoy these tacos fresh, but feel free to experiment with flavors and ingredients. They are fun to make and even better to eat!
![To make stuffed bell peppers with quinoa, gather these tasty ingredients: - 4 large bell peppers (mixed colors) - 1 cup quinoa (rinsed) - 2 cups vegetable broth - 1 can black beans (drained and rinsed) - 1 cup corn kernels - 1 medium onion (finely chopped) - 2 cloves garlic (minced) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup diced tomatoes - 1 cup shredded cheese - Fresh cilantro (optional for garnish) These ingredients work together to create a colorful and healthy meal. Quinoa is the star here, adding protein and fiber. The bell peppers not only look great but also bring sweetness and crunch. If you want to learn how to combine them into a delicious dish, check out the Full Recipe. - To cook quinoa with vegetable broth, start by rinsing 1 cup of quinoa under cold water. This step removes bitterness. Pour the rinsed quinoa into a medium saucepan. Add 2 cups of vegetable broth for added flavor. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. You will know it's done when all the liquid is absorbed. - After cooking, fluff the quinoa with a fork. This makes it light and airy. Set the quinoa aside to cool while you prepare the other ingredients. - Heat a non-stick skillet over medium heat. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Cook these until the onion turns soft and translucent. This takes about 3 to 5 minutes. - Next, add 1 can of drained black beans and 1 cup of corn kernels to the skillet. Stir in 1 cup of diced tomatoes, along with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, and salt and pepper to taste. Mix well and let it cook for an additional 5 minutes until everything is warm. - To prepare the bell peppers, slice off the tops and remove the seeds and membranes. Choose 4 large bell peppers for a colorful dish. Place the hollowed peppers upright in a baking dish. Make sure they stand stable. - Now, fill each bell pepper with the quinoa and vegetable mix. Press it down gently to pack it in well. For a cheesy touch, top each pepper with 1 cup of shredded cheese. Let it cascade down the sides for a fun look. - Cover the baking dish with aluminum foil. This helps keep the moisture in. Place it in the preheated oven at 375°F (190°C). Bake for 25 minutes. - After 25 minutes, carefully remove the foil. Return the dish to the oven for another 10 to 15 minutes. You want the peppers to be tender, and the cheese to melt and bubble. It should have a lovely golden color when done. Now you have a delicious, colorful dish ready to serve! For full details, refer to the [Full Recipe]. How to choose the right bell peppers Pick large, firm bell peppers for stuffing. Look for vibrant colors like red, yellow, or green. The best peppers have smooth skin. Avoid any with soft spots or blemishes. This ensures a tasty bite every time. Ensuring even cooking Cut off the tops of the peppers evenly. This helps them stand upright. Remove seeds and membranes for better stuffing. Place them in a baking dish that fits snugly. This keeps them from tipping over during cooking. Adding herbs or spices for variety Fresh herbs like cilantro or parsley boost flavor. Try adding a pinch of oregano or thyme for depth. For a spicy touch, sprinkle in some red pepper flakes. These small tweaks make a big difference in taste. Recommended cheese types for best flavor Cheddar and mozzarella melt well and taste great. For a kick, use pepper jack cheese. If you like tang, feta cheese can add a nice twist. Experiment to find your favorite cheese blend. Essential kitchen tools and equipment You’ll need a sharp knife and a cutting board for prep. A medium saucepan is great for cooking quinoa. Use a non-stick skillet for sautéing vegetables. A sturdy spoon helps you mix everything well. Baking dish recommendations for even heat distribution Choose a glass or ceramic baking dish. These materials distribute heat evenly. Make sure it’s big enough to hold all your stuffed peppers. This way, they cook through without burning. For the full recipe, follow this link: [Full Recipe]. {{image_4}} You can change the protein in stuffed peppers easily. If you want a meat option, try ground turkey. It adds great flavor. For a plant-based choice, use tofu. You can mash it and mix it into the filling. Black beans are great, but these options offer variety. You can also make vegetarian or vegan options. Use black beans or lentils for protein. These keep it meat-free. Just ensure you skip the cheese for a vegan meal. There are many ways to customize the protein to fit your needs. Quinoa is a fantastic base for stuffed peppers, but you can switch grains. Rice is a classic choice that works well. Farro or couscous can also bring a different texture. They make the meal hearty and filling. If you need gluten-free options, use rice or quinoa. Both are naturally gluten-free. This way, everyone can enjoy your stuffed peppers without worry. Think about different flavors to spice things up. For a Mexican twist, add jalapeños or taco seasoning. This gives the dish a kick and adds excitement. You can also use salsa for added flavor. For a Mediterranean vibe, add olives or crumbled feta cheese. These ingredients enhance the taste and bring a fresh feel. Both options are simple yet effective ways to change your stuffed peppers. To keep your stuffed bell peppers fresh, store them in the fridge. Place them in an airtight container. They will stay good for up to 4 days. If you want to save them for later, freezing is a great option. Wrap each stuffed pepper in plastic wrap, then put them in a freezer-safe bag. This way, they can last for up to 3 months. For reheating in the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish with a little broth or water. Cover with foil to keep moisture in. Bake for about 20 minutes or until heated through. If you need a quick option, use the microwave. Place one stuffed pepper on a microwave-safe plate. Heat on high for about 2-3 minutes. If it's not hot enough, heat in 30-second bursts until warm. Stuffed peppers last in the fridge for about 4 days. After that, they may spoil. Look out for any signs of spoilage. If you see mold or a bad smell, it's time to toss them. Always trust your senses! You typically bake stuffed bell peppers for 35 to 40 minutes. Start by covering them with foil for the first 25 minutes. This keeps them moist. After that, remove the foil to let the cheese melt and brown for another 10 to 15 minutes. Check the peppers to ensure they are tender but not mushy. Yes, you can prepare stuffed peppers in advance. Stuff the peppers and place them in a baking dish. Cover with foil and store them in the fridge for up to 24 hours. When ready to bake, just pop them in the oven. You may need to extend the baking time by a few minutes. If you want to swap quinoa, try rice, farro, or couscous. These grains provide a nice texture. Rice cooks quickly and absorbs flavors well. Farro adds a chewy bite, while couscous is fluffy and light. You can also use lentils for a protein boost. Stuffed peppers are quite healthy! They are full of fiber from the quinoa, beans, and veggies. Bell peppers are rich in vitamins A and C. This dish tends to be low in calories and high in nutrients. It offers a balanced meal with protein, carbs, and healthy fats. Absolutely! You can use green, red, yellow, or orange bell peppers. Each type has a unique taste. Green peppers are more bitter, while red ones are sweet and fruity. Mixing colors not only looks pretty but also gives different flavors. Feel free to choose your favorite or what’s on hand! For the complete method to make flavorful stuffed bell peppers, check out the [Full Recipe]. Here, I’ll share key details about the dish that will help you create a yummy meal your family will love. Stuffed bell peppers are colorful and fun. They make a great meal for any day. You can use any bell pepper color. Red, yellow, and green peppers add a nice look to your plate. Each color has a different taste too. Quinoa is the star here. It’s a healthy grain packed with protein. Rinsing it before cooking helps remove any bitter taste. You cook quinoa in vegetable broth for extra flavor. This makes it soft and fluffy, perfect for mixing with veggies. The filling is made from black beans, corn, diced tomatoes, and spices. Black beans add protein and fiber. Corn brings sweetness and crunch. Diced tomatoes add moisture and flavor, making the filling juicy. The spices—cumin, chili powder, and smoked paprika—give your dish a tasty kick. They create layers of flavor that make each bite exciting. Don’t forget to add salt and pepper to taste! When you stuff the peppers, pack the filling well. This keeps everything together during cooking. Topping with shredded cheese adds a melty touch. As the peppers bake, the cheese melts and gets golden. Baking them with foil keeps the peppers moist. Then, removing the foil lets the cheese get bubbly and brown. The result is a beautiful dish that is sure to impress! Stuffed peppers combine colorful ingredients into a tasty meal. We discussed how to prepare quinoa, sauté vegetables, and stuff the peppers. I shared tips for choosing the right peppers and flavoring your dish. Variations allow you to substitute proteins and grains based on your taste. Storing leftovers properly extends the life of your meal. Making stuffed peppers can be fun and creative. Enjoy trying new flavors and share this recipe with others!](https://dishtreats.com/wp-content/uploads/2025/06/552026c8-f020-4e58-b656-10611c333f52-768x768.webp)
![- 8 oz. elbow macaroni - 1 lb. ground beef or ground turkey - 1 packet taco seasoning mix - 1 cup diced tomatoes (fresh or canned) - 1 cup canned black beans, drained and rinsed - 1 cup corn (can be frozen or canned) - 2 cups shredded cheddar cheese (divided) - 1 cup salsa (your choice of spiciness) - 1/2 cup sour cream - 1 tablespoon olive oil - Salt and pepper to taste - Chopped green onions and fresh cilantro for garnish Gather these ingredients before you start cooking. This will make the process smooth and fun! The elbow macaroni is the base of this dish. It holds the cheesy sauce very well. Ground beef or turkey adds a hearty touch. You can use either, depending on your taste. The taco seasoning mix gives the pasta that classic taco flavor. Diced tomatoes bring freshness and moisture, while black beans boost protein and fiber. Corn adds a nice sweetness. Cheddar cheese is key for that melty, gooey goodness. Salsa adds a kick; choose your preferred heat level. Sour cream makes the dish creamy and rich. Olive oil helps cook the meat and adds flavor. Finally, salt, pepper, and garnishes like green onions and cilantro make it all pop. When you have everything ready, the fun part starts! You’ll see how these simple ingredients blend into a delicious dish. For the complete recipe, check out the Full Recipe section. To start, cook the elbow macaroni. Follow the package instructions carefully. Aim for al dente texture, which means the pasta should be firm when bitten. This keeps it from getting mushy later. Once done, drain the pasta in a colander and set it aside in a large bowl. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef or turkey. Cook for about 5-7 minutes, stirring often to break up the meat. Look for a nice brown color. After browning, drain any extra fat from the skillet. Next, add the taco seasoning mix, diced tomatoes, black beans, corn, and salsa. Stir well and let the mixture simmer for about 5 minutes. This helps the flavors come together. After simmering, gently fold the cooked macaroni into the skillet. Make sure the pasta gets well-coated with the tasty mixture. Lower the heat to low, then add 1 1/2 cups of shredded cheddar cheese. Stir until the cheese melts into a creamy coating. Remove the skillet from the heat and add the sour cream. Mix it well until fully blended. Taste your dish and add salt and pepper to your liking. For the full recipe, refer to the instructions above. Enjoy your cheesy taco pasta! To get the best taco flavor, use a high-quality taco seasoning mix. It gives a bold taste. I often mix in extra spices, like garlic powder or cumin, for depth. For a creamy texture, add the cheese slowly. Let it melt fully before adding sour cream. This step ensures a smooth, rich sauce. Garnish your cheesy taco pasta with fresh green onions and cilantro. They add color and freshness. You can also use sliced avocado or jalapeños for extra flair. For a complete meal, pair the pasta with a simple side salad or tortilla chips. The crunch complements the creamy pasta well. You can find the full recipe [here]. {{image_4}} You can change up the protein in this dish. Ground turkey is a lighter choice. Ground chicken also works well. If you prefer plant-based options, try meat substitutes made from soy or lentils. Each option gives a unique flavor, but they all blend well with taco spices. If you need gluten-free pasta, many brands offer great options. Just look for gluten-free elbow macaroni. For those avoiding dairy, you can find dairy-free cheese and sour cream at most stores. These alternatives melt nicely and keep the dish creamy. Don’t be afraid to play with flavors! Different salsas add unique twists. You can also add jalapeños for heat. Hot sauce can give it an extra kick, too. These simple changes can make your cheesy taco pasta even more exciting. For the full recipe, check out the Cheesy Taco Pasta Extravaganza. To store your Cheesy Taco Pasta, let it cool first. Place leftovers in an airtight container. This keeps the dish fresh and tasty. It will last in the fridge for about 3 to 4 days. Always check for smells or mold before eating. When you’re ready to eat, reheat the pasta on the stove. Pour the pasta into a skillet over low heat. Stir it often to ensure even heating. You can also add a splash of water or broth to keep it creamy. Microwave is another option. Use a microwave-safe dish and cover it. Heat in short bursts, stirring every minute until it’s hot. Freezing Cheesy Taco Pasta is a great way to enjoy it later. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to 2 months. When you are ready to eat, defrost it overnight in the fridge. Reheat it on the stove, just like before, to keep the flavor and texture. Cheesy Taco Pasta can last for about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Look for signs of spoilage like a sour smell or mold. If you see either, it’s best to toss it out. Yes, you can make Cheesy Taco Pasta ahead of time. Cook it and let it cool. Then, store it in the fridge for up to 2 days before serving. When ready to eat, just reheat it in a pan or microwave. Add a splash of water or broth to keep it moist. If you don’t have elbow macaroni, you can use other pasta shapes. Options include rotini, penne, or even gluten-free pasta. Quinoa or rice can also work if you want a grain instead. Just adjust cooking times as needed. We explored a tasty Cheesy Taco Pasta recipe, packed with flavor and fun. You learned about the key ingredients, easy steps for cooking, and tips to nail that taco taste. We also talked about variations to fit your needs, storage tips, and answers to common questions. This dish is not just simple; it’s a crowd-pleaser. Enjoy cooking and sharing your delicious creation!](https://dishtreats.com/wp-content/uploads/2025/07/060fa6b2-3df9-47e4-b794-a1b6a0be3885-768x768.webp)