Ah, shrimp tacos—a little slice of coastal heaven wrapped in a tortilla. If there’s one thing I’ve learned from my countless taco nights, it’s that there’s always room for a new twist on a classic favorite.
Picture this: tender shrimp, perfectly seasoned and nestled alongside a vibrant mango salsa that’s like sunshine on your plate.
It’s the kind of dish that makes you forget about time, and suddenly it’s summer in your kitchen, even if it’s the dead of winter outside. Now, I know what you’re thinking—mango with shrimp?
But trust me, this combination is a revelation. And speaking of revelations, did you catch that last episode of your favorite series?
Wild, right? Anyway, back to the tacos.
They’re easy to whip up, even on a weeknight. Plus, they bring a burst of color and flavor that’s as refreshing as a beach breeze.
So, let’s dive into this recipe, which promises to be a hit whether you’re serving it at a casual get-together or just treating yourself on a Tuesday.
Steps
- In a large bowl, coat the peeled and deveined shrimp with taco seasoning, ensuring even coverage.
- Heat olive oil in a large pan over medium-high heat, then add the seasoned shrimp. Cook for 4-6 minutes, stirring occasionally, until they are fully cooked and opaque, then set them aside.
- Prepare the Sweet Chili Lime Crema by whisking together Greek yogurt or sour cream, lime juice and zest, honey, chili powder, and salt until smooth. Adjust seasoning with extra salt or honey as needed.
- Assemble the tacos by evenly distributing the cooked shrimp onto 6-8 flour tortillas. Add a few spoonfuls of mango salsa on top of each.
- Drizzle the tacos with the Sweet Chili Lime Crema to your liking. If desired, add optional toppings such as crumbled queso fresco, sliced avocado, or extra cilantro. Serve warm.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 packet taco seasoning (Old El Paso recommended)
- 1 tablespoon olive oil
- 1 package small flour tortillas (Old El Paso recommended)
- 1 batch mango salsa (5-ingredient version)
- 1 batch sweet chili lime crema
- 1 cup plain Greek yogurt or sour cream
- Juice and zest of 1 lime
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Pinch of salt
- Crumbled queso fresco
- Sliced avocado
- Extra chopped cilantro
FAQ
- What ingredients are needed for the Mango Shrimp Tacos?
- You will need one pound of large shrimp, Old El Paso Taco Seasoning, olive oil, Old El Paso Flour Tortillas, 5-Ingredient Mango Salsa, and Sweet Chili Lime Crema. Optional toppings include crumbled queso fresco, sliced avocado, and extra chopped cilantro.
- How do you prepare the shrimp for the tacos?
- First, toss the shrimp in a bowl with the taco seasoning until evenly coated. Then, heat olive oil in a saute pan over medium-high heat, add the shrimp, and cook for 4-6 minutes until they are cooked through and opaque. Remove from heat and set aside.
- What is the Sweet Chili Lime Crema made of?
- The crema consists of plain Greek yogurt or sour cream, lime juice and zest, honey, chili powder, and a pinch of salt. Mix all ingredients together and adjust salt or honey to taste.
- Can I use a different type of tortilla for this recipe?
- Yes, while the recipe suggests using flour tortillas, you can substitute them with corn tortillas or any other preferred type of tortilla.
- How can I add more spice to the tacos?
- To add a spicier kick, consider using the spicy version of Old El Paso Taco Seasoning or adding extra chili powder to the crema.
Tips
- To enhance the flavor of the shrimp, consider using the spicy version of Old El Paso Taco Seasoning for an extra kick.
- When making the Sweet Chili Lime Crema, adjust the amount of honey and salt to suit your taste preferences.
- For a richer texture, try adding optional toppings such as crumbled queso fresco or sliced avocado to your tacos.
- Ensure the shrimp is cooked evenly by sautéing them for 4-6 minutes until they are opaque and cooked through.
Equipment
- Large sauté pan – for cooking the shrimp.
- Zester – for zesting the lime for the Sweet Chili Lime Crema.
- Citrus juicer – for extracting juice from the lime.
