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Spicy Shrimp Tacos

These easy shrimp tacos topped with a fresh corn mango salsa are the definition of summer tacos.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 188kcal
Author Ryan Beck

Ingredients

Shrimp Tacos

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 2 garlic cloves, minced
  • corn tortillas
  • lettuce or cabbage

Corn Mango Salsa

  • 2 mangoes, pitted, peeled and diced into 1/2" cubes (about 1 1/2 cups)
  • 2 ears corn, sliced from the cob (about 1 1/2 cups)
  • 1 avocado, pitted, peeled and diced into 1/2" cubes
  • 1 jalapeño, seeded and diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • juice from 1 lime

Instructions

  • First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
  • In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Set aside.
  • In small bowl, combine the chili powder, cumin, salt, allspice, ginger, thyme, black pepper, cayenne pepper and cinnamon. Rub the seasoning into the shrimp, making sure it's entirely coated.
  • Heat 1 tbsp olive oil over medium-high heat in large skillet. Add the shrimp to skillet and cook for 2 minutes per side or until blackened. With 30 seconds remaining, add garlic. Remove from heat and serve immediately.
  • Heat the tortillas over medium heat in small skillet for 30 seconds on each side to make pliable. To serve, add cabbage or lettuce, shrimp and the corn mango salsa.

Notes

  • If possible, use fresh corn on the cob and mango. However if you’re making this in the winter, frozen will work fine.
  • Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
  • Use wild shrimp when possible. It is healthier for you and just tastes better.
  • Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
  • To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.

Nutrition

Serving: 1taco | Calories: 188kcal | Carbohydrates: 23g | Protein: 11g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 681mg | Potassium: 200mg | Fiber: 4g | Sugar: 7g