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- 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 - 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) - 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! 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. 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. 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. 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. 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! 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. 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. 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. {{image_4}} 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! 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. 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! 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. 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. 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. 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. 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. 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. 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!

Mango Salsa Shrimp Tacos

Discover the perfect summer dish with these tasty Mango Salsa Shrimp Tacos! Made with juicy shrimp, zesty mango salsa, and warm corn tortillas, these tacos are a delightful mix of flavors. You'll learn easy steps to marinate the shrimp and create a fresh salsa that complements perfectly. Enjoy a dish that's ready in just 30 minutes! Click through to explore the full recipe and bring this refreshing meal to your table today!
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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

8 small corn tortillas

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)

Slices of ripe avocado for topping

Instructions
 

In a medium mixing bowl, combine the shrimp with olive oil, garlic powder, cumin, chili powder, sea salt, and freshly cracked black pepper. Gently toss the shrimp to ensure they are evenly coated. Allow the mixture to marinate for about 15 minutes to enhance the flavors.

    While the shrimp is marinating, prepare the vibrant mango salsa. In a separate bowl, combine the diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Season the salsa with a pinch of sea salt and mix the ingredients thoroughly. Set aside to allow the flavors to meld.

      Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Sauté for 2-3 minutes, stirring occasionally, until the shrimp turn pink and are cooked through, becoming opaque.

        While the shrimp are cooking, warm the corn tortillas. You can do this in another skillet over medium heat or directly over the flame of your stovetop burner. Heat each tortilla for about 30 seconds on each side, or until they are soft and pliable.

          To assemble the tacos, place a few sautéed shrimp in the center of each tortilla. Top generously with the fresh mango salsa and add a couple of slices of ripe avocado on top for creaminess.

            Serve the tacos immediately while they’re warm, garnished with extra cilantro leaves if desired for a pop of color and flavor.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4