Introduction
Bring a taste of the tropics to your table with these delicious shrimp tacos topped with vibrant mango salsa. This mouthwatering dish combines the sweetness of ripe mango with the heat of jalapeño, complemented perfectly by succulent shrimp and the creamy tang of crumbled cotija cheese. Ideal for a quick weeknight meal or a festive gathering, these tacos are sure to impress!
Detailed Ingredients with measures
1 ½ cups diced mango
1 shallot, diced
1 jalapeño pepper, diced
½ cup chopped fresh cilantro
Juice of 1 lime
Salt, to taste
1 pound peeled and deveined shrimp
2 tablespoons chili lime seasoning (such as Tajín)
8 small corn tortillas
Crumbled cotija cheese, for serving
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Directions
1. Prepare the Mango Salsa:
In a bowl, combine the diced mango, shallot, jalapeño, and cilantro. Squeeze the lime juice over the mixture and add a pinch of salt. Stir to combine and set aside.
2. Season and Cook the Shrimp:
Place the shrimp in a bowl and sprinkle with the chili lime seasoning, ensuring they are evenly coated. Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, or until they are opaque and cooked through.
3. Warm the Tortillas:
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
4. Assemble the Tacos:
Place a few cooked shrimp onto each tortilla. Top with a spoonful of mango salsa. Sprinkle crumbled cotija cheese over the top. Serve immediately.
Detailed Directions and Instructions
Prepare the Mango Salsa:
In a bowl, combine the diced mango, shallot, jalapeño, and cilantro. Squeeze the lime juice over the mixture and add a pinch of salt. Stir to combine and set aside.
Season and Cook the Shrimp:
Place the shrimp in a bowl and sprinkle with the chili lime seasoning, ensuring they are evenly coated. Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, or until they are opaque and cooked through.
Warm the Tortillas:
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
Assemble the Tacos:
Place a few cooked shrimp onto each tortilla. Top with a spoonful of mango salsa. Sprinkle crumbled cotija cheese over the top. Serve immediately.
Notes
Ingredient Quality:
Use ripe mangoes for the best flavor and sweetness in your salsa.
Spice Level:
Adjust the amount of jalapeño based on your spice tolerance; removing the seeds can help reduce heat.
Cotija Cheese:
If you can’t find cotija cheese, feta cheese can be a suitable substitute.
Serving Suggestions:
These tacos pair well with lime wedges and extra cilantro for garnish.
Storage:
Leftover mango salsa can be stored in the refrigerator for a day but is best enjoyed fresh. Shrimp should be consumed immediately after cooking for optimal taste.
Cook techniques
Mango Salsa Preparation
Combine diced mango, shallot, jalapeño, and cilantro in a bowl. Squeeze fresh lime juice over the mixture and season with a pinch of salt. Stir to mix the ingredients evenly and set aside to let the flavors meld.
Shrimp Seasoning and Cooking
In a separate bowl, coat peeled and deveined shrimp with chili lime seasoning for an even distribution of flavor. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn opaque and are fully cooked.
Tortilla Warming
Warm corn tortillas in a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side until they become soft and pliable, making them easier to fold.
Taco Assembling
To assemble the tacos, place a few cooked shrimp onto each warmed tortilla. Add a generous spoonful of mango salsa on top of the shrimp. Finish by sprinkling crumbled cotija cheese for added flavor before serving.
FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat them dry before seasoning and cooking.
What can I substitute for cotija cheese?
If you don’t have cotija cheese, you can substitute with feta cheese or queso fresco for a similar flavor profile.
Can I make the mango salsa in advance?
Yes, the mango salsa can be prepared a few hours in advance and stored in the refrigerator. This allows the flavors to develop further.
Is there a non-spicy alternative to jalapeño?
Yes, you can omit the jalapeño or use a milder pepper, such as a bell pepper, if you prefer a non-spicy option.
How can I make the tacos gluten-free?
To make the tacos gluten-free, ensure you use corn tortillas that are certified gluten-free, as some corn tortillas may contain gluten.
Conclusion
This vibrant shrimp taco recipe combines the sweetness of mango with the heat of jalapeño and the zest of lime, creating a delightful dish that’s perfect for any occasion. The addition of crumbled cotija cheese adds a creamy texture that complements the fresh flavors beautifully. Enjoy these tacos as a quick weeknight dinner or a festive gathering, and savor the burst of tropical tastes with every bite.
More recipes suggestions and combination
Mango Chicken Tacos
Swap shrimp for diced grilled chicken and use the same mango salsa for a delicious twist.
Veggie Tacos
Replace the shrimp with sautéed bell peppers, zucchini, and corn for a satisfying vegetarian option.
Fish Tacos
Use white fish fillets such as tilapia or cod, seasoned similarly to the shrimp for a fresh seafood alternative.
Spicy Shrimp Bowl
Transform the tacos into a bowl by serving shrimp and mango salsa over rice, topped with avocado slices.
Mango Guacamole
Incorporate diced mango into traditional guacamole for a sweet and spicy dip that pairs perfectly with tortilla chips.
Cilantro Lime Rice
Serve your tacos with a side of cilantro lime rice, which enhances the overall flavor profile of the meal.
Chili Lime Roasted Vegetables
Roast a mix of vegetables with chili lime seasoning to add a flavorful side dish to your tacos.
