Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos with mango salsa are a fresh and healthy meal for any day of the week!

They're simple enough to whip up in less than an hour, making them the perfect quick meal.

When paired with homemade chorizo beans and fresh lime crema, it's a dinner you won't want to miss!

About the Recipe

• Spicy shrimp tacos with mango salsa are an easy dinner option that are packed full of flavor. Shrimp cooks in hardly any time at all, making it a quick protein to whip up.
• The mango salsa made from fresh ingredients blends a harmony of sweet and savory ingredients.
• It pairs wonderfully with the sweet and savory chorizo black beans and homemade lime crema.
• When piled high on top of a toasted tortilla, you get the best combination of textures and flavors.

For the best and easiest grilled or pan-fried shrimp

• Use raw shrimp that already comes deveined and peeled. This will save you from the tedious process of cleaning the shrimp.
• Choose medium to large shrimp if they're available.
• The number indicated on the shrimp label indicates how many shrimp are in one pound (for example, 16-20 shrimp per pound for large shrimp).
• If you prefer not to grill, you can also pan-fry the shrimp: preheat the pan to medium-high, add enough oil to coat the bottom of the pan. Season the shrimp as the recipe states, then fry them until lightly browned on each side and just until the tail starts to curl.
• Do NOT overcook shrimp. They take a very short amount of time to cook and overcooked shrimp will become rubbery.

Featured Ingredients

• Mangoes, red onion, lime, cilantro, salt: these are the components of the mango salsa. Each provides a punch of flavor, from sweet to tart, and aromatic to salty. The combinations of flavors in the salsa pair wonderfully with the smoky grilled shrimp.
• Pork chorizo, black beans, mango juice: these delicious beans also provide a nice flavor to the grilled shrimp tacos. They take boring 'ole beans and transform them into a subtly spicy, slightly sweet topping.
• Shrimp: these are the base of the taco. You can use any type of seafood here, but make sure it holds up well enough to be able to grill it.
• Chili powder, paprika, salt: these seasonings give the shrimp their smoky, Mexican-inspired flavor. When cooked on the grill, the flavors become more robust and delicious. To make them spicy, add cayenne pepper.
• Greek yogurt, lime: the two of these together form a creamy lime crema that is so simple, yet so flavorful! It's the perfect "cherry on top" of a delicious taco and helps to bring all the flavors together.
• Corn tortillas: the perfect vessel to hold all of the tasty components. You can also use flour tortillas, but corn is more traditional for seafood tacos.
• Cotija, chihuahua, queso fresco cheese: these are soft, crumbly cheese that are fairly resemblant of feta. However, they have a more mild flavor. I like to use these cheeses because they add great flavor without overpowering any of the other ingredients.

Step-by-Step Instructions

1. To make the mango salsa: Combine mango, red onion, lime zest, lime juice, cilantro and salt in a bowl. Mix and set aside.
2. To make the chorizo beans: Heat small saucepan to medium-high heat. Add the chorizo and cook until browned. Drain off the excess fat. Add the black beans and mango juice. Reduce the heat and place a lid on the saucepan and allow to simmer 10-15 minutes, stirring occasionally. Add additional mango juice if the mixture becomes dry.
3. To cook the shrimp: Heat a grill or skillet to medium heat. Brush the shrimp with the oil. In a small bowl, stir together the chili powder, smoked paprika, salt and cayenne pepper. Evenly coat the shrimp with the spice mixture. Place the shrimp on the grill or skillet and cook 2-3 minutes, flipping once, until the shrimp are opaque and tails are slightly curled in. Transfer to a plate.
4. To assemble: In a small bowl, whisk together the yogurt and lime juice until combined. To assemble the tacos, scoop a few tablespoons of the chorizo beans in each tortilla. Place 3-4 shrimp on top of the chorizo beans. Top with crumbly cheese, mango salsa and lime yogurt.

Recipe Substitutions and Alternatives

• Instead of mangoes: you can use pineapples or peaches in the salsa.
• For a mango slaw instead: you can use shredded cabbage to bulk up the mango salsa and turn it into a mango slaw. You may need to add more lime juice to adjust for coating the added slaw.
• If you don't like cilantro: you can leave it out.
• For added spice: you can add jalapeño to the salsa.
• Instead of black beans: you can use pinto beans.If you don't like chorizo: you can leave it out.
• Instead of mango nectar or juice: you can use fresh orange juice or water to make the beans.
• Instead of shrimp: you can swap in scallops or any other fish.
• Instead of corn tortillas: you can use flour tortillas or lettuce wraps, but corn is typically customary in any seafood or fish tacos.

Recipe Fun Facts

Recipe Prep and Storage Tips

• Some of the components of this recipe can be made in advance.
• You can make the salsa up to a day in advance and the chorizo beans up to 3 days in advance.
• Then, all you'll have to do is toast the corn tortillas, prepare the lime crema, and quickly cook the shrimp right before you're ready to serve!
• Simply reheat the chorizo beans and add them when you assemble the tacos.

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Spicy Shrimp Tacos with Mango Salsa

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Spicy shrimp tacos smeared with chorizo beans, fresh mango salsa and lime aioli.

• Author: Julie Andrews
• Prep Time: 20-25 mins
• Cook Time: 10-15 mins
• Total Time: 30-40 mins
• Yield: 8 tacos 1x
• Category: Entree
• Method: Grilling, Stove-Top
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

Mango Salsa:

• 2 fresh mangoes, peeled, pitted and diced
• ¼ cup red onion, peeled and minced
• Zest and juice of 1 medium lime
• 2-3 tablespoons fresh cilantro, roughly chopped
• Pinch kosher salt

Chorizo Beans:

• 2-ounces pork chorizo
• 15-ounce can black beans, rinsed and drained
• ½ cup mango juice, orange juice or water

Spicy Shrimp:

• 1 tablespoon oil
• 2 pounds large raw shrimp, peeled and deveined
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• Pinch cayenne pepper

Tacos:

• ½ cup plain Greek yogurt
• Zest and juice of 1 medium lime
• 8 small corn tortillas, toasted or grilled
• ¼ cup Cotija, Chihuahua or Queso Fresco cheese

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Instructions

1. To make the mango salsa: Combine mango, red onion, lime zest, lime juice, cilantro and salt in a bowl. Mix and set aside.
2. To make the chorizo beans: Heat small saucepan to medium-high heat. Add the chorizo and cook until browned. Drain off the excess fat. Add the black beans and mango juice. Reduce the heat and place a lid on the saucepan and allow to simmer 10-15 minutes, stirring occasionally. Add additional mango juice if the mixture becomes dry.
3. To cook the shrimp: Heat a grill or skillet to medium heat. Brush the shrimp with the oil. In a small bowl, stir together the chili powder, smoked paprika, salt and cayenne pepper. Evenly coat the shrimp with the spice mixture. Place the shrimp on the grill or skillet and cook 2-3 minutes, flipping once, until the shrimp are opaque and tails are slightly curled in. Transfer to a plate.
4. To assemble: In a small bowl, whisk together the yogurt and lime juice until combined. To assemble the tacos, scoop a few tablespoons of the chorizo beans in each tortilla. Place 3-4 shrimp on top of the chorizo beans. Top with crumbly cheese, mango salsa and lime yogurt.

Notes

Cooking Tip: If you're using frozen shrimp, place the shrimp in a colander and rinse with cold water until thawed. Pat dry with a paper towel, then proceed with the recipe.

Nutrition

• Serving Size: 1 taco
• Calories: 288
• Sugar: 16g
• Sodium: 438mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 22g
• Cholesterol: 174mg