Pan-Seared Shrimp Tacos With Fresh Mango Salsa
30 min
|
easy
|
gluten-free,
lactose-free,
low-fat
Recipe by Eunice
Introduction
These pan-seared shrimp tacos come out bold and juicy, with smoky chili lime shrimp and a fresh mango salsa that brings sweet heat and crunch in every bite.
Perfect for Taco Tuesday or a quick weeknight win, sear the shrimp hot, char the corn tortillas, hit them with cilantro and extra lime, and relax knowing there is not a bland bite in sight.
Ingredients (4 servings)
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Ingredients for the Shrimp:
- 1 lb fresh shrimp, peeled, deveined fresh shrimp 16 oz
- 1 Tbsp olive oil olive oil
- 1 tsp chili powder chili powder 0.08 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp ground cumin ground cumin 0.04 oz
- ¼ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- 1 lime, juiced lime 1 ct
Ingredients for the Mango Salsa:
- 2 ripe mangos, diced mangos 2 ct ripe
- ½ cup red onion, finely chopped red onions 0.17 lb
- 1 small red bell pepper, diced red bell pepper 1 ct small
- 1 small jalapeño, minced (optional) red jalapeños 0.03 lb small
- ¼ cup fresh cilantro, chopped fresh cilantro leaves 0.25 oz
- 1 lime, juiced lime 1 ct
- salt (to taste) salt
Ingredients for the Tacos:
- 8 corn tortillas corn tortillas 8 ct
- fresh cilantro (for garnish) fresh cilantro leaves 0.25 oz
- lime, wedges (extra, for serving) lime 1 ct
How to Make Pan-Seared Shrimp Tacos With Fresh Mango Salsa
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Season and quick-marinate the shrimp
Pat the shrimp bone-dry with paper towels so the spice rub clings and you get a real sear, not a steam.
Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and the lime juice until evenly coated.
Marinate at room temperature for 10 minutes only so the acid perks them up without making them tough.
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Mix the mango salsa
Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a generous pinch of salt in a bowl.
Taste with a tortilla chip or a scrap of tortilla so you season for how it will actually be eaten.
Chill while you cook the shrimp to let the flavors marry and the juices settle.
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Warm the tortillas
Heat a dry skillet over medium-high and warm tortillas 30 to 45 seconds per side until pliable and lightly char-spotted.
Stack them in a clean towel to keep steamy and soft, and double them up if your tortillas are thin.
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Pan-sear the shrimp
Preheat a large cast-iron skillet over medium-high until a flick of water skitters, then add a thin film of oil if the pan looks dry.
Lay the shrimp in a single layer and cook 1 to 2 minutes per side until just opaque with lightly browned edges or 120 to 125 F internal.
Pull them off the heat immediately and let rest 1 minute so carryover finishes the job without turning them rubbery.
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Assemble and serve
Load warm tortillas with shrimp, spoon on mango salsa, and shower with fresh cilantro.
Finish with a squeeze of lime and serve extra wedges on the side for the lime lovers at the table.
Substitutions
- Shrimp -> Mahi-mahi or cod
- Firm white fish sears beautifully, takes on the same spice profile, and gives you big, flaky pieces that hold up in the tortilla without drying out.
- Mango -> Pineapple or ripe peaches
- Pineapple brings extra tang and a juicy snap while peaches lean lush and floral, both keeping that sunny gold color and playing sweet against the chili and lime.
- Corn tortillas -> Butter lettuce cups
- Crisp lettuce cups give a cool, fresh crunch and let the sweet-heat balance shine while keeping things light and naturally gluten free.
Tips
- Dry first, acid last
- Moisture is the enemy of browning, so really blot the shrimp and keep the lime in the quick marinade under 10 minutes to avoid mealy texture.
- Heat control is flavor control
- Cast iron wants a proper preheat for a minute or two so the spices bloom on contact without burning, giving you a deep, smoky edge.
- Knife work matters for salsa
- Aim for 1/4 inch dice so each bite has balanced mango, onion, and pepper instead of mouthfuls of one note.
- Season to how you eat
- Taste the salsa with a piece of tortilla and salt accordingly since the tortilla mutes acidity and sweetness compared to tasting it solo.
- Keep tortillas tender
- Warm, wrap, and rest the tortillas in a towel so steam makes them flexible and less likely to crack once you load them up.
- Optional umami boost
- A teaspoon of sofrito in the shrimp marinade or a pinch of chicken bouillon whisked into the spices deepens savoriness without overshadowing the mango.
Nutrition Facts *
| Energy | 1159 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 15 | g |
| Carbohydrates | 231 | g |
| Dietary Fiber | 17 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the shrimp from turning rubbery?
- Use high heat, cook fast for 1 to 2 minutes per side, and pull them as soon as they curl into loose Cs and look just opaque or hit 120 to 125 F.
- Can I use frozen shrimp?
- Yes, thaw overnight in the fridge or in a sealed bag under cold running water, then drain and pat bone-dry before seasoning.
- My salsa turned watery, what happened?
- Overripe fruit or overmixing can purge juice, so dice cleanly, salt just to taste, and chill briefly to let the juices settle before spooning onto tacos.
- What if I do not like heat?
- Skip the jalapeño or remove the seeds and ribs, then add a little extra red bell pepper for color and crunch.
- How do I keep tortillas from tearing?
- Warm them properly, stack in a towel to steam, and double up the tortillas if yours are thin or older.
- Can I grill the shrimp instead of pan-searing?
- Yes, thread on skewers and grill over medium-high 1 to 2 minutes per side until just opaque for a smoky hit that pairs beautifully with the mango.
Serving Suggestions
Sweet heat, smoky shrimp, and limey snap make these tacos a weeknight knockout, especially with a drizzle of chipotle-lime crema or a crumble of salty cotija.
Pair with a cold cerveza, a crisp sauvignon blanc, or a tart margarita with a chile-lime salt rim, and add a quick cabbage slaw if you want extra crunch without crowding the party.
More pairings:
Reviews
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J. A, Florida: I made thia recipe for labor day weeknd family gathering and it was a hit.
: Glad your family enjoyed the shrimp tacos, J. A!
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