Chili Lime Shrimp Tacos with Mango Salsa Recipe

These Chili Lime Shrimp Tacos with Mango Salsa are a burst of fresh, vibrant flavors! Tender shrimp seasoned with chili lime spices are nestled in warm corn tortillas and topped with a sweet and spicy mango salsa. This recipe is quick, easy, and perfect for a light and flavorful meal.

Ingredients

Here’s what you’ll need to make these Chili Lime Shrimp Tacos with Mango Salsa:

• Diced Mango: 1 ½ cups, provides sweetness and texture to the salsa.
• Diced Shallot: 1 shallot, adds a mild onion flavor to the salsa.
• Diced Jalapeno Pepper: 1 jalapeno, adds a spicy kick to the salsa.
• Chopped Cilantro: ½ cup, adds a fresh and herbaceous flavor to the salsa.
• Fresh Lime Juice: 2 to 3 tablespoons, adds a tangy and citrusy flavor to the salsa.
• Kosher Salt and Pepper: To taste, enhances the flavors of the salsa.
• Peeled and Deveined Shrimp: 1 pound, provides a lean protein source.
• Tajin Seasoning (Chili Lime Seasoning): 2 to 3 teaspoons, adds a spicy and tangy flavor to the shrimp.
• Olive Oil: 1 to 2 tablespoons, used for cooking the shrimp.
• Small Corn Tortillas: 8 to 12, provides the base for the tacos.
• Crumbled Cotija Cheese: 1/3 cup, adds a salty and crumbly topping.

How to Make Chili Lime Shrimp Tacos with Mango Salsa

Step 1: Make the Mango Salsa

1. In a bowl, combine the diced mango, diced shallot, diced jalapeno pepper, chopped cilantro, fresh lime juice, and a pinch of kosher salt and pepper.
2. Toss well to combine.
3. You can make this salsa a few hours ahead of time and store it in the refrigerator.

Step 2: Prepare the Shrimp

1. Pat the shrimp completely dry with a paper towel.
2. Season the shrimp all over with Tajin seasoning.

Step 3: Cook the Shrimp

1. Heat the olive oil in a large skillet over medium heat.
2. Once hot, add the shrimp in a single layer.
3. Cook for 1 to 2 minutes, until opaque, then flip and cook for 1 to 2 minutes more.
4. Remove from the heat to prevent overcooking.

Step 4: Assemble the Tacos

1. Warm the corn tortillas according to package directions.
2. Place the cooked shrimp in the center of each tortilla.
3. Top with the mango salsa and crumbled cotija cheese.
4. Serve immediately.

How to Serve

• Main course: Serve these tacos as a light and flavorful main course.
• Appetizer: Serve smaller portions as an appetizer for parties or gatherings.

Make Ahead and Storage

Make Ahead

• The mango salsa can be made a few hours ahead of time and stored in the refrigerator.
• The shrimp is best cooked fresh, but you can season it ahead of time and store it in the refrigerator.

Storing Leftovers

• Store leftover shrimp and salsa separately in airtight containers in the refrigerator for up to 2 days.

Reheating

• Reheat the shrimp gently in a skillet or microwave.
• Assemble the tacos fresh before serving.

FAQs

Can I use frozen shrimp?

• Yes, you can use frozen shrimp. Thaw it completely before cooking.

Can I use a different type of salsa?

• Yes, you can substitute the mango salsa with other salsas, such as pico de gallo or avocado salsa.

Can I use flour tortillas?

• Yes, you can use flour tortillas instead of corn tortillas.

Can I add other vegetables to the salsa?

• Yes, you can add other vegetables, such as red bell pepper or cucumber.

Enjoy these delicious and refreshing Chili Lime Shrimp Tacos with Mango Salsa!

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