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- 1 lb large shrimp, peeled and deveined - 1 ripe mango, diced - 1 habanero pepper, finely chopped - 1/4 cup red onion, finely diced - 2 tablespoons fresh cilantro, chopped - 2 tablespoons fresh lime juice - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and black pepper, to taste - 8 small corn tortillas - 1 avocado, sliced thinly - 1/2 cup crumbled queso fresco (optional) Gathering fresh ingredients makes this dish shine. Start with large shrimp, as they give a good bite. Peel and devein them for a clean taste. The ripe mango adds sweetness and color. Make sure it is firm yet soft enough to cut easily into small cubes. The habanero gives heat, so chop it finely to spread the flavor. Red onion adds crunch and a bit of sharp taste. Cilantro brings freshness, cutting through the richness of the shrimp. In your pantry, lime juice brightens every bite. Olive oil helps to marinate the shrimp well. Garlic powder adds depth, while salt and black pepper enhance all the flavors. For tortillas, small corn tortillas work best. They hold the filling nicely. Avocado adds creaminess, balancing the heat from the habanero. If you want a bit of tang, crumble queso fresco on top as a garnish. This entire mix creates a tasty taco experience. - Combine shrimp, garlic powder, lime juice, olive oil, and seasonings. - Incorporate finely chopped habanero pepper. - Marinate for 15 to 20 minutes. I love starting with the shrimp. You want to use large, fresh shrimp. Peel and devein them first. Then, in a bowl, mix garlic powder, lime juice, olive oil, and a sprinkle of salt and pepper. Add the finely chopped habanero pepper. If you want less heat, use less pepper. Toss everything to coat the shrimp well. Cover the bowl and let it sit for 15 to 20 minutes. This step lets the shrimp soak up those zesty flavors. - Mix diced mango, red onion, cilantro, lime juice, and salt. - Allow flavors to blend. While the shrimp marinates, it's time for the mango salsa. Grab another bowl and add diced ripe mango, finely chopped red onion, and chopped cilantro. Squeeze in fresh lime juice and add a pinch of salt. Mix it all gently. Let it sit for a few minutes. This waiting time helps the flavors mix nicely. - Heat skillet to medium-high. - Cook shrimp for 2 to 3 minutes per side. - Avoid overcooking for best texture. Now, heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2 to 3 minutes on each side. Watch for the shrimp to turn pink and opaque. Overcooking can make them rubbery, so keep an eye on them. Once done, remove the skillet from heat. - Heat tortillas in a skillet or microwave. - Ensure pliability without crisping. Next, it’s time to warm the tortillas. You can do this in a dry skillet for about 30 seconds on each side. They should be pliable but not crispy. If you prefer, wrap them in a clean towel and microwave for about 20 seconds. This makes the tortillas easy to fold. - Layer shrimp and salsa in tortillas. - Add avocado slices and queso fresco. Now comes the fun part—assembling the tacos! Take a warm tortilla and add a generous portion of the cooked shrimp. Spoon some mango salsa on top. If you like, add a few slices of avocado for creaminess. For an extra treat, sprinkle some crumbled queso fresco on top. - Serve immediately with lime wedges and extra cilantro. Serve the tacos right away while they’re warm. Include lime wedges on the side for a zesty kick. You can also add extra cilantro sprigs for a fresh look. Enjoy your mango habanero shrimp tacos! To avoid rubbery shrimp, do not overcook them. Cook for just 2 to 3 minutes on each side. The shrimp should turn pink and opaque when done. If you want less heat, use less habanero. You can also remove the seeds to lower the spice level. This way, you can still enjoy the vibrant flavor without the burn. Balancing sweetness and acidity in your salsa is key. The ripe mango adds sweetness, while fresh lime juice brings in acidity. Add a pinch of salt to enhance the flavor. For more texture, try adding diced cucumber or chopped bell pepper. You can also mix in some diced jalapeño for extra kick or use fresh avocado for creaminess. Warm your tortillas to enhance their flavor. I prefer using a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side. This makes them soft and easy to fold. If you have leftovers, store them in a sealed bag or container. This keeps them fresh and ready for your next meal. {{image_4}} For those who want to swap shrimp, chicken or tofu works great. Chicken adds hearty flavor while tofu gives a satisfying bite. If you prefer a vegan option, try a mango salsa with black beans. This mix keeps the dish hearty and healthy. If habaneros are too hot, use jalapeños or bell peppers instead. These peppers offer a milder taste. To make it extra spicy, add more chopped habaneros or even a dash of hot sauce. Adjust to your taste for the perfect kick. These tacos pair well with rice or beans for a filling meal. Try serving them in lettuce wraps for a fun low-carb twist. This adds crunch and freshness, making it a great option for those watching carbs. To keep your tacos fresh, it’s best to store the shrimp, salsa, and tortillas separately. This way, the tortillas stay soft and the shrimp remains juicy. Use airtight containers for the shrimp and salsa. For tortillas, wrap them in plastic wrap or place them in a resealable bag. When reheating shrimp, use a skillet over medium heat. Add a splash of water to keep them moist. Heat for just a few minutes until warm, but don’t overcook. For tortillas, warm them in a dry skillet or microwave for about 20 seconds. This helps maintain their softness. You can also serve leftover shrimp on a salad or in a wrap for a twist. Shrimp lasts about three days in the fridge. Salsa can stay fresh for up to five days. If you freeze shrimp, it can last up to three months. Always check for signs of spoilage. Shrimp should smell fresh, not fishy. Salsa that looks dull or has mold should be discarded. Yes, you can use frozen shrimp. First, thaw the shrimp safely. Place them in the fridge overnight or run cold water over them for 10 to 15 minutes. Avoid hot water, as it can cook the shrimp. Pat them dry before marinating. This helps the shrimp soak up all the flavors. You can add many toppings. Try shredded cabbage for crunch. Pickled onions add a tangy bite. You can also use fresh jalapeños for extra heat. A drizzle of spicy mayo can enhance the flavor. Serve with lime wedges for a zesty touch. To prep ahead, marinate the shrimp earlier in the day. Store them in the fridge until you are ready to cook. You can also make the mango salsa in advance. Just keep it covered in the fridge. Warm the tortillas just before serving for the best taste. In summary, we explored vibrant shrimp tacos made with fresh and pantry ingredients. We marinated shrimp, prepared a delicious mango salsa, and assembled the tacos with care. Remember, you can adjust spice levels and substitute proteins to fit your tastes. Store leftovers properly for future enjoyment. Experimenting with different flavors and serving ideas can keep meals exciting. Get creative, and enjoy your delicious tacos!

Mango Habanero Shrimp Tacos

Spice up your dinner with delicious Mango Habanero Shrimp Tacos! These flavorful tacos feature marinated shrimp, fresh mango salsa, and creamy avocado, all wrapped in soft corn tortillas. Perfect for a quick weeknight meal or a vibrant party dish, this recipe is simple and satisfying. Click through to explore the full recipe and get ready to impress your taste buds with this tasty tropical twist!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 ripe mango, diced into small cubes

1 habanero pepper, finely chopped (adjust according to your spice preference)

1/4 cup red onion, finely diced

2 tablespoons fresh cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and black pepper to taste

8 small corn tortillas

1 avocado, sliced thinly

1/2 cup crumbled queso fresco (optional, for garnish)

Instructions
 

Marinate the Shrimp: In a medium mixing bowl, combine the peeled and deveined shrimp with garlic powder, lime juice, olive oil, and a generous pinch of salt and pepper. Carefully add the finely chopped habanero pepper (wear gloves to protect your skin from the heat). Toss all the ingredients together until the shrimp are evenly coated. Cover the bowl and let the shrimp marinate for 15 to 20 minutes at room temperature to absorb the flavors.

    Prepare the Mango Salsa: While the shrimp marinates, grab another bowl and combine the diced mango, finely chopped red onion, and chopped cilantro. Squeeze in a little fresh lime juice and season with a pinch of salt. Gently mix all the ingredients until well incorporated. Let the salsa sit for a few minutes to allow the flavors to blend together beautifully.

      Cook the Shrimp: Heat a skillet over medium-high heat until hot. Add the marinated shrimp to the skillet in a single layer. Cook for approximately 2 to 3 minutes on each side, or until the shrimp turn pink and opaque. Be careful not to overcook, as they can become rubbery. Once cooked, remove the skillet from the heat and set aside.

        Warm the Tortillas: In a separate dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they become pliable but not crispy. Alternatively, you can wrap them in a clean towel and microwave them for about 20 seconds.

          Assemble the Tacos: Take each warm tortilla and layer it with a generous portion of the cooked shrimp. Top with a spoonful of the mango salsa and a few slices of avocado. If you’re feeling indulgent, sprinkle crumbled queso fresco on top for an added creamy texture.

            Garnish and Serve: Serve the tacos immediately while still warm. Include extra lime wedges on the side for those who want to add a zesty kick, and consider garnishing the plate with additional cilantro sprigs for a fresh look.

              Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings

                - Presentation Tips: Arrange the assembled tacos on a colorful platter. Garnish with fresh cilantro sprigs and lime wedges to create a vibrant and enticing display that resembles a feast ready for any occasion.