Shrimp Tacos with Mango Salsa

Shrimp Tacos with Mango SalsaP I N_______I M A G E

It’s Monday and I’m super excited guys! No, no, it’s not the Monday part that got me pumped up but I can’t tell you the real reason just yet. I know, I’m such a teaser right? I’ll be able to tell you in a few days so hang in there my friends!

So what do you do when you’re excited? You make tacos of course. Tacos make bad things good and good things even better. Tacos are the bomb! These are light shrimp tacos that you can whip together in a few minutes. Perfect for weeknight dinners. I think what makes these tacos awesome is the mango salsa. The fresh flavor of the mango & cucumber combined makes this the perfect summer salsa.

Now I got to tell you about this thing Mr Delish and I have going on. I cannot for the life of me throw away leftover shrimp! If there is a lot of them left, then I save them for the next day. If there are a few shrimps left then I have to eat them!!! Even if I’m already feeling stuffed like a taco bell burrito they must be consumed. It’s a sin to throw away shrimp did you know that? Mr. Delish feels this way about anything in the beef family; ribs/brisket, steak, prime rib….pfftt! typical guy 😉

Shrimp Tacos with Mango SalsaP I N_______I M A G E

If you’re into tacos as much as I am, I urge to try these Salmon Tacos as well. You can also try my Cochinita Pibil tacos (a very traditional meal in Mexico) that are so very tasty! Enjoy!

Shrimp Tacos with Mango Salsa
Cuisine: Mexican
Author: Fit, Fun & Delish!
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • For the salsa:
  • 1 ripe firm mango, diced
  • 1/4 cup white or red onion, finely chopped
  • 1/2 red pepper, roasted & finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cucumber, peeled, seeded and finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 Tbsp fresh lime juice
  • 2 Tbsp extra-virgin olive oil, divided
  • Kosher salt & pepper to taste
  • [b]For the shrimp[/b]
  • 1 lb shrimp, peeled and deveined
  • 1/2 tsp [url href="http://www.chefpaul.com/site.php?pageID=365&iteminfo=1&productID=181" target="_blank"]Seafood Magic Seasoning Blend[/url] (or your preferred seafood seasoning blend)
  • 6 small corn tortillas
  • 2 Tbsp extra-virgin olive oil, divided
Instructions
  1. [b]Salsa[/b]
  2. To roast the red pepper, brush lightly with olive oil and place on a heated grill or directly on the gas stove burner. Grill until the skin is completely wrinkled and the peppers are charred, turning them twice during roasting. About 10 minutes total.
  3. Remove from grill/stove and immediately cover it tightly with aluminum foil. Set aside for 10 minutes, or until the peppers are cool enough to handle.
  4. Remove the peels and seeds. Chop finely.
  5. In a large bowl, combine all ingredients and toss to combine. Cover and refrigerate until ready to serve.
  6. [b]Grilled Shrimp[/b]
  7. Thread shrimp onto skewers. Brush shrimp with olive oil and sprinkle them with the seafood seasoning.
  8. Grill shrimp until cooked through, about 3 minutes per side.
  9. To warm up the tortillas, place them over the hottest part of the grill. Grill until they start to puff up and have grilled marks. Using tongs, turn and grill the second side, about 1 minute longer.
  10. Serve immediately by arranging the tortilla, shrimp and salsa.

 

Share to Facebook|Pin Site Image|Tweet This Post|back to top
  • 06/10/2013 - 5:28 pm

    Jess - I am absolutely hooked on fish tacos (usually with salmon), but somehow I’ve never made fish tacos! This is a must-try, and you’re right – a great way to use leftover shrimp. LOVE the gorgeous photos, as always!ReplyCancel

    • 06/10/2013 - 6:07 pm

      ana @ fit, fun & delish! - Hi Jess! awe thanks a bunch! It was until last year that I started making my own seafood tacos (shrimp, salmon, fish) and I’m hooked as well! I can’t wait to try others. I hope you get to make it!ReplyCancel

  • 06/11/2013 - 12:20 am

    madscar - Uaau this looks amazing! I love it:)ReplyCancel

  • 06/11/2013 - 7:37 am

    Consuelo @ Honey & Figs - wow these look fantastic, I can’t wait to try this!ReplyCancel

    • 06/11/2013 - 7:48 am

      ana @ fit, fun & delish! - Thanks Consuelo & Madscar! I hope you get to try them!ReplyCancel

  • 06/11/2013 - 2:42 pm

    Cookin Canuck - I completely agree…wasting leftover shrimp is some sort of sin. These tacos are absolutely gorgeous!ReplyCancel

    • 06/11/2013 - 2:54 pm

      ana @ fit, fun & delish! - Hi Dara, I’ve been following your blog for a while now so thanks for stopping by! Let’s never throw away shrimp lol! Thanks again!ReplyCancel

  • 06/11/2013 - 3:32 pm

    SeattleDee - Good fish tacos are irresistible, but I’m more interested in this tasty mango salsa. I’d want to grab a spoon and eat it all myself (did I just admit that out loud?)ReplyCancel

  • 02/25/2015 - 9:23 pm

    Healthy Pork Carnitas with Pineapple Salsa » Fit, Fun & Delish! - […] mins Total time 20 mins   This salsa has been slightly adapted from my mango salsa shown here Author: Fit, Fun & Delish! Serves: 3 cups […]ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*

Rate this recipe: