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To make these spicy shrimp tacos, gather these main ingredients: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste - 8 small corn tortillas - 1 avocado, sliced - Fresh cilantro for garnish These ingredients create a bold flavor. The shrimp provides a great base. The spices add heat and depth, making every bite exciting. Next, let’s focus on the mango salsa. You’ll need: - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 jalapeño, seeded and minced - 1 lime, juiced - Salt to taste This salsa adds a sweet and tangy touch. The mango balances the spicy shrimp perfectly. The jalapeño gives a kick, while the lime adds freshness. Feel free to customize your tacos. Here are some optional ingredients: - Shredded cabbage for crunch - Lime wedges for extra zest - Hot sauce for extra heat - Cotija cheese for creaminess These additions can enhance your tacos. Shredded cabbage gives a nice texture. Lime wedges and hot sauce let you adjust the flavor to your liking. For a full recipe, check out the complete details above! To start, grab a medium bowl. First, dice one ripe mango into small pieces. Next, finely chop half a red onion. Then, seed and mince one jalapeño. Combine all these ingredients in the bowl. Squeeze fresh lime juice over the mix. Add a pinch of salt to taste. Gently stir everything together. Let it sit for a few minutes. This allows the flavors to mix well. Now, take a separate bowl for the shrimp. Use one pound of large shrimp, already peeled and deveined. Add two tablespoons of olive oil. Sprinkle in one teaspoon of smoked paprika, one teaspoon of chili powder, and half a teaspoon of cayenne pepper. Feel free to adjust the cayenne for your heat preference. Season with salt and pepper. Toss everything together so the shrimp are well coated. Let them marinate for about 15 minutes. Heat a large skillet over medium-high heat. Once it’s hot, add the marinated shrimp in a single layer. Cook the shrimp for about 2 to 3 minutes on each side. Look for them to turn pink and opaque. Be careful not to overcook them. Once done, remove the skillet from the heat and set aside. In another skillet or on a grill, warm the corn tortillas. Heat them for about 30 seconds on each side. You want them soft and pliable. This step makes them easier to fill and fold later. Now it’s time to build your tacos. Place a few shrimp on each warm tortilla. Next, add a generous scoop of the mango salsa on top. For a creamy touch, add sliced avocado. Finish with a sprinkle of fresh cilantro for extra flavor. Enjoy the tacos right away while they are warm. Serve them with lime wedges on the side. A squeeze of lime adds a nice zing to each bite. You can also pair them with your favorite side dishes. For the full recipe, check the details above. When cooking shrimp, timing is key. I recommend using medium-high heat. This helps the shrimp cook quickly and evenly. Cook them for about 2-3 minutes per side. Look for a pink color and a firm texture. Overcooking makes shrimp tough. So, pay close attention while they cook. For added flavor, try grilling or sautéing in a cast-iron skillet. Both methods give a nice char and enhance taste. Want to make your tacos more or less spicy? Start with the cayenne pepper. Use less if you prefer mild flavors. You can also swap out the chili powder for a milder one. If you love heat, add extra jalapeños to the salsa. Taste as you go to find your perfect balance. Remember, everyone’s spice tolerance is different. Make it yours! If you have leftovers, store them properly to keep them fresh. Place shrimp and salsa in separate airtight containers. This keeps flavors intact. Shrimp will last for 2-3 days in the fridge. The salsa will be good for about 1-2 days. When ready to eat, reheat shrimp in a skillet over medium heat. Do not microwave, as it can make them rubbery. Enjoy the full recipe for more details on making the dish! {{image_2}} You can switch up the shrimp in this recipe. Try using chicken or fish. Both options work well with the same spices. For a vegetarian twist, use grilled portobello mushrooms. They soak up flavors and add a nice texture. While mango salsa is fresh and fruity, you can explore other flavors. Try a pineapple salsa with diced pineapple and red onion. A corn salsa with black beans and bell peppers also adds a great crunch. For heat, consider a tomatillo salsa. It brings a tangy kick that pairs nicely with shrimp. Get creative with your side dishes! Serve these tacos with a side of Mexican street corn. Its sweet and spicy mix complements the tacos well. A simple black bean salad adds protein and fiber. You can also offer tortilla chips with guacamole for a fun crunch. These sides keep your meal vibrant and exciting. To store leftover tacos, keep each part separate. Place the shrimp, tortillas, and mango salsa in airtight containers. This will help keep everything fresh. Store them in the fridge for up to three days. When you want to eat them, it’s best to reheat the shrimp. To reheat the shrimp, warm them in a skillet over medium heat. Cook for a few minutes until they are hot. Avoid cooking them too long, as they can turn tough. You can warm the tortillas in a dry skillet for about 30 seconds on each side. This will make them soft again. If you want to freeze the shrimp and salsa, do it separately. Place the cooked shrimp in a freezer bag, remove as much air as possible, and seal it. You can freeze them for up to three months. For the salsa, use a freezer-safe container. Note that the texture may change after freezing, but the flavor will still be great. For the full recipe, check out the full details provided earlier. Yes, you can prepare some parts ahead. Make the mango salsa one day before. Store it in the fridge to keep it fresh. Marinate the shrimp, but cook them closer to meal time. This keeps them juicy and tender. These tacos pair well with several sides. Try serving them with: - Rice and beans - Corn on the cob - A fresh salad - Tortilla chips with guacamole These sides add flavor and balance to the meal. To tone down the heat, reduce or omit cayenne pepper. You can also use a milder chili powder. Another trick is to add a touch of honey or sugar. This helps balance the spice without losing flavor. If you can’t find mango, try these fruits: - Pineapple for a sweet twist - Peaches for a juicy option - Papaya for a tropical taste These fruits add a similar sweetness and freshness to the salsa. Spicy shrimp tacos are simple and fun to make at home. We covered key ingredients, from shrimp to mango salsa. The step-by-step guide made cooking easy. I shared tips for cooking shrimp and adjusting spice levels. Plus, we explored tasty variations and smart storage methods. Enjoy this dish at your next meal. You can customize it to match your taste. Dive into flavors and impress your friends and family with this recipe!

Spicy Shrimp Tacos with Mango Salsa

Indulge in the vibrant flavors of Spicy Shrimp Tacos with Mango Salsa! This delicious recipe features perfectly marinated shrimp, fresh mango salsa, and creamy avocado, all wrapped in warm corn tortillas. Perfect for a quick weeknight dinner or a fun gathering with friends. Dive into this easy-to-follow recipe and impress your taste buds! Click to explore these mouthwatering tacos and elevate your next meal!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

Fresh cilantro for garnish

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

1 lime, juiced

Salt to taste

Instructions
 

Prepare the Mango Salsa: In a medium bowl, combine the diced mango, chopped red onion, and minced jalapeño. Squeeze fresh lime juice over the mixture, season with salt, and gently stir until combined. Set aside to let the flavors meld.

    Marinate the Shrimp: In a separate bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Allow to marinate for about 15 minutes.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are pink and opaque (do not overcook).

        Warm the Tortillas: In another skillet or on a grill, warm the corn tortillas for about 30 seconds on each side until pliable.

          Assemble the Tacos: Place a few shrimp on each tortilla, top with mango salsa, and add avocado slices. Garnish with fresh cilantro.

            Serve: Enjoy the tacos immediately while they are warm, with lime wedges on the side for an extra zing.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4