“Mango Habanero Shrimp Tacos”
Find an easy-to-make, copycat recipe for famous Tex-Mex street food, Mango Habanero Shrimp Tacos, that brings the sizzle and crowd energy of a bustling market to your home.
Allergens
Shellfish, Sulfites (from store-bought salsa)
Ingredients
- 1. 24 large shrimp, peeled and deveined 2. 1 cup mango salsa 3. 8 corn tortillas 4. 2 habanero peppers, seeded and finely chopped 5. 2 tablespoons olive oil 6. 1 teaspoon salt 7. 1 teaspoon black pepper 8. 1 teaspoon ground cumin 9. 1 lime, juiced 10. 1/4 cup fresh cilantro, chopped
Instructions
- In a large bowl, combine shrimp, habanero peppers, olive oil, salt, black pepper, and cumin. Toss to coat evenly.
- Heat a grill or grill pan over medium high heat. Add the seasoned shrimp and cook for 3 4 minutes per side until opaque and slightly charred. Remove from heat and let rest.
- Warm corn tortillas in the microwave or on the grill for about 20 seconds each.
- Place a few shrimp on each warm tortilla, drizzle with mango salsa, and garnish with fresh cilantro. Squeeze lime juice over the top and serve immediately.
Chef’s Insight
The key to these tacos is finding the perfect balance of sweet and spicy. Don't be afraid to adjust the amount of habanero peppers to suit your taste.
Notes
Fresh mango salsa is best, but store-bought can be used in a pinch. Look for low-sodium options to reduce sodium content.