These fast and flavorful shrimp tacos are topped with a bright mango salsa, fresh cilantro and a sprinkle of cotija cheese.
Yield: 10 tacos (3-4 servings)
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 30 minutesminutes
Ingredients
For Mango Salsa:
1mango, peeled and cut into cubes (about 2 cups cubed)
4oz/ 113gcherry tomatoes, diced
1-2jalapeños, seeded, deveined and finely minced (about 2 tablespoons minced)
¼medium red onion, finely chopped (about 1/3 cup chopped)
¼cuppacked fresh cilantro, chopped
1teaspoonlime zest, from 1 lime (optional)
1tablespoonlime juice, from 1 lime
salt, to taste
For Shrimp:
1pound/ 453gmedium shrimp, peeled and deveined
4teaspoonschipotle chili powder
1teaspoongarlic powder
1teaspoondried oregano
½teaspoonground cumin
¾teaspoonsalt
vegetable oil, for cooking
10corn tortillas
chopped fresh cilantro or micro cilantro, for topping
cotija cheese, crumbled
lime wedges, for serving
Instructions
For mango salsa, combine mango, tomatoes, jalapeno, red onion, cilantro and lime zest in a medium bowl. Add lime juice and salt and toss to coat. Taste and season with additional salt if desired. Refrigerate until ready to serve.
Be sure all your shrimp are deveined and peeled, tails removed. Thaw completely if frozen. Lay on a paper-towel lined plate and pat dry.
In a small bowl, mix together chili powder, garlic powder, oregano, cumin, salt and pepper until evenly mixed. Sprinkle generously over shrimp, coating both sides evenly with a thick layer of spice mixture.
Preheat a large nonstick skillet over medium-high heat. Add oil to hot skillet, and let oil preheat until shimmering.
Add shrimp, arranging in a single layer in the bottom of the pan.
Cook for about 2 minutes per side (4 minutes total) or until shrimp are opaque and sides are browned. Transfer to a cutting board and cut into bite-sized pieces (if your shrimp are on the small side you can leave them whole).
Meanwhile, to warm tortillas, preheat a nonstick skillet or flat griddle over medium heat. Quickly dip a tortilla in a bowl of cold water, then place on skillet. Depending on the size of your pan you can cook a few at once. Heat for 30 to 60 seconds, then flip and heat the other side for 30 to 60 more or until the water is evaporated and tortilla is soft and pliable. Transfer to a plate and cover with a clean tea towel while you warm the rest of the tortillas.
Arrange warm tortillas on serving plates. Top with shrimp and a generous scoop of mango salsa. Optionally top with more chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime if desired.