Spicy Shrimp Mango Tacos

This spicy shrimp taco recipe transforms ordinary taco night into a flavor fiesta. The combination of perfectly seasoned shrimp and sweet-tangy mango salsa creates a mouthwatering balance that will have everyone reaching for seconds.

I discovered this recipe while vacationing on the Mexican coast and have spent years perfecting it at home. My dinner guests always ask for the recipe, especially after they taste how the spicy shrimp and sweet mango play off each other so beautifully.

Ingredients

• Fresh jumbo shrimp: providing the perfect texture and flavor as the star protein
• Taco seasoning: creating that authentic Mexican flavor profile with minimal effort
• Cayenne pepper: bringing customizable heat that wakes up your taste buds
• Ripe mango: offering natural sweetness and tropical flavor to balance the spice
• Red onion: adding necessary crunch and a slight bite to the fresh salsa
• Fresh cilantro: providing that essential herbal note that completes the dish
• Lime juice: bringing necessary acidity that brightens all the flavors
• Corn or flour tortillas: serving as the perfect vehicle for all these delicious ingredients

Step-by-Step Instructions

Prepare the Mango Salsa:

Dice your mango into small uniform cubes about 1/4 inch in size to ensure perfect distribution of flavor in every bite. Finely chop the red onion until pieces are about half the size of your mango cubes. Thoroughly wash and pat dry your cilantro before chopping finely. Combine all ingredients in a glass bowl rather than metal to prevent any metallic taste. Add freshly squeezed lime juice starting with half the lime and adjust to taste. Season with just a pinch of salt and freshly ground black pepper. Allow the salsa to rest in the refrigerator for at least 15 minutes so the flavors can marry.

Marinate the Shrimp:

In a large glass bowl combine your olive oil using a high quality extra virgin variety for best flavor. Add taco seasoning ensuring it's evenly distributed throughout the oil. Incorporate the cayenne pepper starting conservatively if you're sensitive to heat. Whisk these ingredients together until they form a smooth paste. Add your cleaned shrimp to the bowl and gently toss using your hands or silicone tongs until each piece is thoroughly coated. Allow the shrimp to marinate in the refrigerator for at least 15 minutes but no longer than 30 minutes as the acid can start cooking the shrimp.

Cook the Shrimp:

Preheat your skillet or grill pan until it's very hot which ensures proper searing. Place each shrimp carefully into the hot pan ensuring they don't touch each other to prevent steaming. Cook for exactly 2 minutes on the first side until you see a nice char forming. Flip each shrimp individually and cook for another 1-2 minutes until they turn completely pink and slightly curl into a C shape which indicates they're perfectly done. Remove immediately to prevent overcooking.

Warm the Tortillas:

Heat a dry cast iron skillet over medium high heat until you can feel the heat radiating. Place each tortilla in the pan for 15-20 seconds per side just until they become pliable and develop small brown spots. Alternatively wrap a stack of tortillas in barely damp paper towels and microwave for 30 seconds checking and adding more time if needed until they're warm and flexible.

Assemble the Tacos:

Place a warm tortilla on your plate and arrange 4-5 shrimp in the center depending on their size. Spoon a generous amount of the mango salsa over the shrimp making sure to include both solids and some of the flavorful juices. Add optional toppings like sliced avocado thin slices work best or a small dollop of sour cream. Finish with a sprinkle of crumbled queso fresco for authentic flavor. Serve immediately while everything is at its peak temperature and texture.

The mango is truly the secret ingredient in this recipe. I discovered this combination at a small beachside taco stand in Tulum where the vendor insisted that the sweetness of local mangoes was the perfect counterpoint to his spicy shrimp. He was absolutely right, and I've never made these tacos without fresh mango since that day.

Make Ahead Options

You can prepare the mango salsa up to 24 hours in advance, keeping it covered in the refrigerator. The flavors actually improve as they meld together overnight. The shrimp marinade can be mixed and stored separately for up to 3 days, but only add the shrimp 15-30 minutes before cooking. For ultimate convenience, chop all ingredients and store separately, assembling just before cooking for the freshest result.

Perfect Pairings

These tacos shine alongside a chilled Mexican lager with a lime wedge or a crisp Sauvignon Blanc if you prefer wine. For non-alcoholic options, horchata provides a cooling counterpoint to the spice. Complement the meal with cilantro lime rice and black beans for a complete dinner. A simple side salad with a light vinaigrette works beautifully too, adding freshness without competing with the bold taco flavors.

Customization Guide

For milder palates, reduce or eliminate the cayenne pepper while keeping the taco seasoning for flavor. If mangoes aren't available, substitute with pineapple or peach for similar sweet-tart notes. Vegetarians can replace shrimp with roasted cauliflower or mushrooms using the same seasoning blend. For a lower-carb option, serve in lettuce cups instead of tortillas or create a taco bowl with all components served over cauliflower rice.

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Recipe FAQs

→ Can I make the mango salsa ahead of time?

Yes! The mango salsa can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together nicely. Just drain any excess liquid before serving for best results.

→ What can I substitute for mango if it's not available?

Pineapple makes an excellent substitute for mango in the salsa. Peaches or nectarines also work well when in season. Each fruit will bring its own unique sweetness to balance the spicy shrimp.

→ How spicy are these tacos?

The spice level is adjustable based on your preference. The recipe calls for taco seasoning and cayenne pepper, so you can reduce or increase the cayenne to control the heat. The sweet mango salsa helps balance the spiciness.

→ What's the best way to warm tortillas?

For authentic flavor, warm corn tortillas in a dry skillet for about 30 seconds per side until they develop small brown spots. Alternatively, wrap a stack in damp paper towels and microwave for 30-45 seconds. Keep warm in a clean kitchen towel until serving.

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp overnight in the refrigerator or under cold running water if you're short on time. Pat them completely dry before marinating for the best results and to ensure proper browning when cooking.

→ What sides pair well with these tacos?

These tacos pair beautifully with Mexican-style rice, black beans, elote (Mexican street corn), a simple green salad, or tortilla chips with guacamole. For drinks, try a margarita, Mexican beer with lime, or a fruity agua fresca.