These mango shrimp tacos are a delightful fusion of sweet and savory flavors, perfect for a quick weeknight dinner or a fun weekend meal. The combination of juicy shrimp, fresh mango, and creamy avocado wrapped in a warm taco shell is sure to please your taste buds.
If you don't usually have shrimp or mango at home, you might need to make a trip to the supermarket. Look for fresh or frozen shrimp in the seafood section and ripe mango in the produce aisle. Red cabbage and avocado are also essential for this recipe, adding crunch and creaminess to your tacos.
Ingredients For Mango Shrimp Tacos Recipe
Shrimp: Peeled and deveined, these are the star protein of the dish.
Mango: Diced, it adds a sweet and tangy flavor.
Red cabbage: Shredded, it provides a crunchy texture.
Avocado: Sliced, it adds creaminess and richness.
Taco shells: The vessel that holds all the delicious ingredients together.
Olive oil: Used to cook the shrimp and add a bit of richness.
Chili powder: Adds a bit of heat and depth of flavor.
Garlic powder: Enhances the savory taste of the shrimp.
Salt: Essential for seasoning the shrimp.
Black pepper: Adds a touch of spice and complexity.
Lime: Cut into wedges, it adds a fresh, zesty finish.
Technique Tip for This Recipe
To ensure your shrimp are perfectly cooked, make sure the skillet is preheated to the right temperature before adding them. A hot skillet will give the shrimp a nice sear, locking in the flavors from the olive oil and spices. Cook the shrimp in a single layer without overcrowding the pan to allow even cooking. This technique will give you juicy, flavorful shrimp that are perfect for your tacos.
Suggested Side Dishes
Alternative Ingredients
shrimp - Substitute with chicken breast: Chicken breast can be diced into small pieces and will absorb the flavors of the spices well, providing a similar texture and protein content.
mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor that complements the shrimp and other ingredients.
red cabbage - Substitute with green cabbage: Green cabbage has a similar crunch and can be used as a direct replacement without altering the overall texture of the dish.
avocado - Substitute with guacamole: Guacamole provides the creamy texture and rich flavor of avocado, and can be easily spread on the taco shells.
taco shells - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative and provide a fresh, crisp texture.
olive oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that pairs well with the other ingredients.
chili powder - Substitute with paprika: Paprika provides a milder heat and a smoky flavor that can enhance the overall taste of the dish.
garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.
salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can also provide the necessary saltiness.
black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor that can add a unique twist to the dish.
lime - Substitute with lemon: Lemon provides a similar acidity and citrus flavor that can brighten up the dish.
Other Alternative Recipes
How To Store / Freeze Your Tacos
Allow the shrimp to cool completely before storing. This prevents condensation, which can make the tacos soggy.
Separate the components: Store the shrimp, mango, red cabbage, and avocado separately to maintain their textures and flavors. Use airtight containers for each ingredient.
For the shrimp: Place the cooked shrimp in an airtight container. Refrigerate for up to 3 days. For longer storage, freeze the shrimp in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
For the mango: Store diced mango in an airtight container in the refrigerator for up to 3 days. If freezing, spread the mango pieces on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 6 months.
For the red cabbage: Store shredded cabbage in an airtight container or a resealable plastic bag with a paper towel to absorb excess moisture. Refrigerate for up to 5 days. Freezing is not recommended as it can alter the texture.
For the avocado: Sliced avocado should be stored in an airtight container with a squeeze of lime juice to prevent browning. Refrigerate for up to 2 days. Freezing avocado slices is not recommended as they can become mushy.
For the taco shells: Store in a cool, dry place in their original packaging or an airtight container. They can last up to 2 weeks. To freeze, wrap them in aluminum foil and place in a freezer-safe bag. They can be frozen for up to 3 months.
When ready to serve, reheat the shrimp in a skillet over medium heat until warmed through. Warm the taco shells in the oven or a pan. Assemble the tacos with the stored ingredients and enjoy fresh flavors as if they were just made.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the assembled tacos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the taco shells from getting too crispy. Heat for about 10-15 minutes until the shrimp and other ingredients are warmed through.
If you prefer using a microwave, disassemble the tacos first. Place the shrimp and red cabbage in a microwave-safe dish. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Warm the taco shells separately for about 20-30 seconds.
For a stovetop method, heat a non-stick skillet over medium heat. Add the shrimp and red cabbage and sauté for 2-3 minutes until heated through. Warm the taco shells in another pan for about 1 minute on each side.
If you have an air fryer, preheat it to 350°F (175°C). Place the assembled tacos in the air fryer basket and heat for 3-5 minutes. This method will keep the taco shells crispy while warming the shrimp and other ingredients.
For a quick and easy method, use a toaster oven. Preheat to 350°F (175°C) and place the assembled tacos on the rack. Heat for 5-7 minutes until everything is warmed through.
Best Tools for This Recipe
Mixing bowl: Used to combine the shrimp with olive oil, chili powder, garlic powder, salt, and black pepper.
Skillet: Used to cook the shrimp over medium-high heat until they are pink and cooked through.
Spatula: Handy for flipping the shrimp in the skillet to ensure they cook evenly on both sides.
Pan: Used to warm the taco shells, ensuring they are soft and pliable for assembling the tacos.
Knife: Essential for dicing the mango, shredding the red cabbage, and slicing the avocado.
Cutting board: Provides a safe and clean surface for cutting the mango, red cabbage, and avocado.
Tongs: Useful for handling the shrimp while cooking and for placing them into the taco shells.
Serving plate: Used to serve the assembled tacos with lime wedges on the side.
Measuring spoons: Used to measure out the olive oil, chili powder, garlic powder, salt, and black pepper accurately.
Lime squeezer: Optional but helpful for squeezing fresh lime juice over the tacos before serving.
How to Save Time on This Recipe
Prepare ingredients in advance: Dice the mango, shred the red cabbage, and slice the avocado ahead of time to streamline the assembly process.
Use pre-cooked shrimp: Opt for pre-cooked, peeled, and deveined shrimp to cut down on cooking time.
Warm taco shells together: Heat all taco shells at once in the oven to save time.
Mix spices beforehand: Combine the chili powder, garlic powder, salt, and black pepper in a small bowl before adding to the shrimp.
Serve with pre-cut lime wedges: Prepare the lime wedges in advance for quick serving.
Mango Shrimp Tacos
Ingredients
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 cup Mango, diced
- 1 cup Red cabbage, shredded
- 1 Avocado, sliced
- 8 Taco shells
- 2 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lime, cut into wedges
Instructions
- 1. In a mixing bowl, combine shrimp, olive oil, chili powder, garlic powder, salt, and black pepper.
- 2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- 3. Warm the taco shells in a separate pan or in the oven.
- 4. Assemble the tacos by placing shrimp, mango, red cabbage, and avocado slices in each shell.
- 5. Serve with lime wedges on the side.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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