Shrimp Tacos

Living in Los Angeles means I’m in traffic hell but taco heaven! I made some great lobster tacos a while back and wanted to revisit the theme and pack even more flavor in them! The mango salsa is so fantastic , you might just want to whip a batch up and break the chips out.

Steps to Make Tacos

How do you make shrimp tacos with mango salad?

1. Dice the tomatoes.
2. Cube a mango. Chop a jalapeño pepper into small cubes. Add everything to medium bowl.
3. Squeeze the juice from ½ a lime into the bowl. Sprinkle a little bit of salt.
4. In another medium bowl, add sour cream and the other ½ juice from the lime. Give it a mix.
5. Chop the cabbage into slices.
6. Deshell and devein the shrimp. Pat them dry.  Add to a bowl.  Zest a lime.
7. Sprinkle the shrimp with chili powder. Add a squeeze of lime juice, minced garlic, pinch of salt, splash of olive oil, lime zest, and a few dashes of coriander. Give everything a toss. Let the shrimp marinate for about an hour.
8. In a medium pan, add a dollop of butter, the shrimp and the marinade. Cook over medium- high heat for about 7-10 minutes. Flip and cook until they are golden . Take off the heat and set to the side.
9. Peel and slice an avocado. Slice into slivers. Heat the tortillas up on the flame of the stove or in a pan. Assemble all of the taco ingredients. Drizzle sour cream mixture and add on the salsa.

Frequently Asked Questions

What goes in a shrimp taco? 

While many variations exist, shrimp tacos will generally have a salsa, some creamy dairy component, cabbage for crunch and avocado for richness.

How do you make blackened shrimp tacos?

• Remove shell and devein shrimp.
• Mix up a blackening seasoning of paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper.
• Marinate shrimp in the seasoning, making sure to coat well. You can let sit for 15 minutes or cover and refrigerate overnight.
• Melt butter in a pan, add some minced garlic and cook for a minute making sure to move pan around to garlic doesn’t burn. Sauté shrimp for 1-2 minutes per side and enjoy!

What is in baja sauce?

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 tablespoon minced cilantro
• 1/2 teaspoon chili powder
• 2 teaspoons seafood seasoning.

Add the above ingredients together in a bowl and mix until incorporated.

What goes good with shrimp tacos?

Spicy margaritas

Mexican pizzas

Lobster tacos

Jalapeño hummus

Pro Tips for the BEST Shrimp Tacos

• Use fresh shrimp for this dish. The taste and texture will be so much better!
• Add some jalapeños, habañeros or whatever else to the marinade and mango salsa if you prefer more heat.
• I didn’t have any Mexican crema handy so I thinned out some sour cream to a drizzling consistency with a few squeezes of lime juice but you can use a dollop creme fraîche.
• If cilantro tastes like soap to you then sub in some parsley or chives!

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Fish Tacos

Avocado Salad

Slow Cooker Carnitas

If you’ve tried these tacos then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 9 votes

Shrimp Taco

Pan seared marinated shrimp paired with a fresh mango salsa, avocado, and crema! These might just be the perfect seafood taco!

Course fish dish, lunch

Cuisine Mexican

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Calories 120kcal

Author John Kanell

Ingredients

INGREDIENTS

For the Shrimp Tacos

• ▢ 12 key west shrimp medium
• ▢ 1 mango diced
• ▢ 1 jalapeno seeded, diced
• ▢ 3 tomatoes small, diced
• ▢ 2 limes
• ▢ 3 tbsp sour cream 45g
• ▢ 1 purple cabbage
• ▢ 2 - 3 cloves garlic minced
• ▢ 2 dashes chili powder
• ▢ 1 dash coriander
• ▢ 1 tsp kosher salt 6g
• ▢ 1 avocado sliced
• ▢ 4 corn tortillas medium

Instructions

INSTRUCTIONS

For the Salsa:

• Dice tomatoes, mango and a medium jalapeno pepper into small cubes. Add everything to medium bowl.
• Squeeze the juice from ½ a lime into the bowl. Sprinkle a little bit of salt.
• In another medium bowl, add sour cream and the other ½ juice from the lime. Give it a mix.
• Chop the cabbage into slices.
• Deshell and devein the shrimp. Pat them dry. Add to a bowl. Zest a lime.
• Sprinkle the shrimp with chili powder. Add a squeeze of lime juice, minced garlic, pinch of salt, splash of olive oil, lime zest, and a few dashes of coriander. Give everything a toss. Let the shrimp marinate for about an hour. 
• In a medium pan, add a dollop of butter, the shrimp and the marinade. Cook over medium- high heat for about 7-10 minutes. Flip and cook until they are golden . Take off the heat and set to the side. 
• Peel and slice an avocado. Slice into slivers. 
• Heat the tortillas up on the flame of the stove or in a pan. 
• Assemble all of the taco ingredients. Drizzle sour cream mixture and add on the salsa.

Video

Notes

• Use fresh shrimp for this dish. The taste and texture will be so much better!
• Add some jalapeños, habañeros or whatever else to the marinade and mango salsa if you prefer more heat.
• I didn't have any Mexican crema handy so I thinned out some sour cream to a drizzling consistency with a few squeezes of lime juice but you can use a dollop creme fraîche
• If cilantro tastes like soap to you then sub in some parsley or chives!

Nutrition

Serving: 1taco | Calories: 120kcal | Carbohydrates: 19g | Protein: 13g | Fat: 3g | Cholesterol: 95mg | Sodium: 350mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 80mg | Iron: 2.7mg

*Nutrition Disclaimer

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