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!

Pan Seared Shrimp Tacos with Fresh Mango Salsa

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

  1. 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.

  2. Pour some oil into a large skillet (enough to coat entire pan) on medium heat.

  3. 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.

  4. Cook for 2-3 minutes each side. Try not to overcook your shrimp, for the love of God.

  5. Lightly fry the tortillas in the same pan, re-oiled.

  6. Assemble your tacos—tortilla, 3 med-large shrimp per taco, top with mango salsa (or whatever toppings you like).

Enjoy!

Pan Seared Shrimp Tacos Recipe