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- 1 pound large shrimp, deveined and peeled - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste - 8 small corn tortillas - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 2 tablespoons fresh cilantro, chopped - Juice of 1 lime - Optional extras like avocado, sliced I love using large shrimp for these tacos. They soak up the marinade well and cook fast. I add olive oil and spices like smoked paprika, cumin, and garlic powder. These give the shrimp a smoky and savory taste. Adjust the cayenne pepper to control the heat. For the corn tortillas, I choose small ones. They hold the shrimp and salsa perfectly. Now, let’s talk about the mango salsa. I use fresh mango for sweetness, red onion for crunch, and jalapeño for spice. The cilantro adds a fresh taste, while lime juice brightens everything. You can add sliced avocado for creaminess, too. Check out the Full Recipe to get all the steps and tips for making these tasty tacos! To marinate the shrimp, mix them with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. You want to coat the shrimp well. Cover the bowl and let it chill in the fridge for 15 to 20 minutes. This marinating time helps the shrimp soak up all the flavors. A good balance of seasoning makes all the difference. Too much spice can overwhelm the dish. Taste and adjust if needed before cooking. For the mango salsa, start by dicing the ripe mango, red onion, and jalapeño. Use a sharp knife for clean cuts and a safe grip. Place them in a bowl and add the chopped cilantro and lime juice. Stir gently to mix everything. Let the salsa sit for a bit. This time allows the flavors to meld. Taste it again and add salt if needed. Fresh ingredients create a bright, tasty salsa that pairs well with the shrimp. Heat a skillet or grill to medium-high heat. Add the marinated shrimp and cook them for 2 to 3 minutes on each side. They should turn pink and opaque when done. Remove the shrimp from heat and let them rest. Next, warm the corn tortillas. Use a dry skillet over medium heat for about 30 seconds on each side. This step makes them soft and pliable, perfect for holding the filling. Now it's time to assemble the tacos! Take a warm tortilla and add a few shrimp to the center. Top it with a generous spoonful of mango salsa. Then, add a couple of avocado slices for creaminess. The layers should be balanced, so every bite has shrimp, salsa, and avocado. Serve the tacos warm, and consider adding lime wedges on the side. Squeezing fresh lime juice over the top adds a zesty kick that enhances the flavors. For the full recipe, check out the detailed instructions above. To start, always pick shrimp that smells fresh, not fishy. Look for shrimp with a shiny, firm texture. If you can, buy shrimp with the shell on. This keeps the shrimp juicy. Check for labels that say "sustainable" or "wild-caught." These options are better for the ocean and often taste better. You can boost flavor with extra spices. Try adding chili powder or lime zest for a kick. Fresh herbs like basil or mint can add depth. For toppings, consider fresh radishes, crumbled queso, or shredded cabbage. These add crunch and more flavor to your tacos. One big mistake is overcooking shrimp. Shrimp cooks fast, usually just 2-3 minutes on each side. Keep an eye on them! Another mistake is not warming tortillas properly. A warm tortilla makes a huge difference. Heat them on a dry skillet until they are soft and pliable. This will make your tacos taste better and easier to eat. For the full recipe, check the detailed instructions above to create your perfect meal! {{image_2}} You can change the shrimp for other proteins. Fish works great in these tacos. Try grilled salmon or tilapia for a tasty twist. Chicken is another option. Season it like the shrimp for a familiar flavor. For a vegetarian version, use black beans or chickpeas. They add protein and fiber while keeping the dish hearty. Mango salsa is a hit, but you can switch it up! Try pineapple or peach for a sweet twist. For a spicy kick, add diced habaneros instead of jalapeños. You can use seasonal fruits too. In summer, fresh strawberries or melons can make a fun salsa. Get creative and mix flavors that you love! Tacos can be more than just tortillas! Use lettuce wraps for a low-carb option. Romaine or butter lettuce works well. You can also serve the shrimp and salsa as a taco salad. Just layer everything in a bowl, add some chips for crunch, and enjoy. This makes for a fun meal idea for gatherings. For the full recipe, check out Spicy Shrimp Tacos with Mango Salsa. To keep your shrimp fresh, store them in an airtight container. Place the cooked shrimp in the fridge. They will stay good for up to three days. For the salsa, it’s best to store it separately. Keep it in a sealed container to avoid sogginess. This way, both the shrimp and salsa keep their flavor and texture. When reheating shrimp, the best method is using a skillet. Heat it over medium-low heat. Add a little olive oil to the pan to prevent sticking. Cook the shrimp for just a few minutes until heated. To keep tortillas pliable, warm them in a dry skillet for about 30 seconds on each side. This method makes them soft and easy to fold. You can freeze shrimp, but it’s best to do this before cooking. Place them in a freezer bag, removing as much air as possible. For salsa, you can freeze it too, but avoid freezing the avocado. It doesn’t thaw well. When freezing, use small containers or bags. This makes it easy to thaw just what you need for your next taco night. If you can't find shrimp, you have options. You can use fish like tilapia or cod. These have a mild taste and cook well. If you prefer seafood, try scallops or crab meat. Both add a nice flavor. For plant-based options, consider using tofu or tempeh. Both soak up flavors well. You can also use chickpeas for a hearty choice. They add protein and texture. Just season them like you would the shrimp. The spice level in these tacos can change. The cayenne pepper adds heat. You can adjust it to fit your taste. If you like mild flavors, use less cayenne. If you enjoy a kick, add more. You can also add hot sauce to your tacos. This lets each person choose their spice. For those who want less heat, skip the jalapeño in the salsa. You can still have great flavor without the spice. You can prep these tacos ahead of time. This is great for busy nights. Marinate the shrimp and make the salsa in advance. Keep them in the fridge until you're ready to cook. Warm the tortillas just before serving. This keeps them fresh. If you assemble the tacos too early, the tortillas may get soggy. Keep the shrimp and salsa separate until it's time to eat. For the full recipe, check out the detailed steps provided. To wrap up, you now have all you need to make delicious spicy shrimp tacos. We started with the main ingredients, including fresh shrimp and a tasty mango salsa. I provided step-by-step instructions for marinating, cooking, and assembling your tacos for the best flavor. Remember to choose high-quality shrimp and avoid common mistakes. You can even try different proteins or salsa variations to mix things up. Enjoy every bite and share the joy of making these tacos with others!

- Spicy Shrimp Tacos with Mango Salsa

Elevate your dinner game with my Spicy Shrimp Tacos with Mango Salsa! These flavorful tacos feature juicy shrimp, zesty mango salsa, and soft corn tortillas, creating a delightful meal that’s sure to impress. Perfect for family gatherings or a cozy night in, this recipe combines fresh ingredients and easy-to-follow steps. Click through to explore the full recipe and bring fiesta vibes to your kitchen tonight!
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Ingredients
  

1 pound large shrimp, deveined and peeled

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

8 small corn tortillas

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, deseeded and minced

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

1 avocado, sliced

Optional: Lime wedges for serving

Instructions
 

Marinate the Shrimp: In a bowl, combine the shrimp with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Toss to coat the shrimp evenly. Cover and let marinate in the refrigerator for 15-20 minutes.

    Prepare the Mango Salsa: In a separate bowl, mix together the diced mango, red onion, jalapeño, cilantro, and lime juice. Stir gently to combine. Season with salt to taste, and set aside to allow the flavors to meld.

      Cook the Shrimp: Preheat a skillet or grill over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let them rest.

        Warm the Tortillas: In a separate dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until they are pliable.

          Assemble the Tacos: On each tortilla, place a few shrimp, top with a generous spoonful of mango salsa, and add a couple of avocado slices.

            Serve: Serve the tacos warm with lime wedges on the side for squeezing over the top.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)