Pan-Seared Shrimp Tacos with Mango Salsa
I love seafood. I hate summer (heat).
But shrimp tacos with light, acidic, sweet mango salsa make hot summer days so much better!
Mango Salsa
1 large mango (alphonso, or similar)
1 cup red onion, diced
1/4 cup cilantro leaves, roughly chopped
juice of 1 lime
1 medium avocado, cubed
Pan-Seared Shrimp Tacos
1 lb shrimp, deveined and tails removed
1/4 cup olive oil
1 tsp paprika
1 tsp cumin powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne powder
5-6” white or yellow corn tortillas
Recipe
Whisk together the oil and spices. Toss the shrimp in this mixture. You can let the shrimp marinate in this for 10-15 minutes while you prep your salsa/toppings or cook right away.
Pour some oil into a large skillet (enough to coat entire pan) on medium heat.
When the oil is shimmering and ready to go, lay the shrimp down in the pan one at a time. Do not move the shrimp around to rearrange them. Be neat from the get-go.
Cook for 2-3 minutes each side. Try not to overcook your shrimp, for the love of God.
Lightly fry the tortillas in the same pan, re-oiled.
Assemble your tacos—tortilla, 3 med-large shrimp per taco, top with mango salsa (or whatever toppings you like).