These shrimp tacos with mango salsa are a quick and easy dinner option that features tender shrimp, sweet and tangy mango salsa, and creamy cilantro lime sauce, all inside warm corn tortillas.This is the ultimate way to do taco night! The fresh mango salsa is the perfect counterpart to the spiced shrimp and creamy sauce. Not a mango fan? Try pineapple salsa instead.
In the event that I ask the young ladies what they need for supper the appropriate response is consistently tacos. They are on a significant taco kick right now which I wouldn’t fret since it’s a snappy and simple dinner to make. I also love tacos and I was searching for something somewhat more adult than the ground turkey/cheddar/hard shell tacos that the children love. Enter these shrimp tacos with mango salsa – chile prepared shrimp, crunchy cabbage, sweet and tart mango salsa and smooth cilantro lime sauce makes for an amazing flavor mix that everybody will adore.
This formula begins with shrimp which get covered in stew powder and are singed until brilliant earthy colored. While the shrimp are concocting, I dice up the elements for the mango salsa and make my smooth sauce. The last advance is to gather your tacos with corn tortillas, destroyed cabbage, shrimp, mango salsa and cilantro sauce.
This formula calls for crude shrimp which are cooked in a sizzling hot skillet. I normally purchase my crude shrimp with simply the tail joined, yet many shrimp additionally come still in the shell. On the off chance that your shrimp have shells on them, you can without much of a stretch eliminate them by pulling the primary piece of the shell off with your fingers, at that point eliminating the last part of the shell. You may likewise have to devein your shrimp. In the event that you see a dull line stumbling into the highest point of the shrimp, you can eliminate it by utilizing a paring blade to cut a cut along the highest point of the shrimp, at that point utilize a blade or wooden stick to eliminate the vein.
INGREDIENTS
For the shrimp
- 2 teaspoons olive oil
- 1 1/4 pounds shrimp peeled, deveined and tails removed
- chili powder and salt to taste
For the mango salsa
- 1 cup mango finely diced
- ½ cup red bell pepper finely diced
- 1/2 jalapeno pepper minced (remove seeds and ribs to make it milder)
- juice of 1 lime
- ½ cup cilantro leaves finely chopped
For the creamy cilantro lime sauce
- 1 cup sour cream (can use light)
- ½ cup cilantro leaves roughly chopped
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- ¼ cup prepared green salsa
- salt and pepper to taste
For assembly
- 1 cup shredded purple cabbage
- 8 corn or flour tortillas.
INSTRUCTIONS
- For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
- For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
- For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
- To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
