Description
These Chili Lime Shrimp Tacos with Mango Salsa are a vibrant and flavorful dish perfect for a quick and satisfying meal. Juicy shrimp are marinated in a zesty blend of lime, garlic, and spices, then pan-seared to perfection and served on toasted corn tortillas with crunchy cabbage, fresh mango salsa, and a drizzle of creamy Mexican crema.
Ingredients
Scale
Chili Lime Shrimp
- 1 tablespoon avocado oil
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- 2 garlic cloves (finely minced)
- 2 teaspoons packed brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ pounds large shrimp (peeled and deveined)
- 2 tablespoons salted butter
Mango Salsa
- 2 cups diced fresh mango (about 1 large mango)
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped red onion
- 1 jalapeño pepper (seeded and finely chopped)
- 3 tablespoons finely chopped fresh cilantro
- 1 tablespoon lime juice (from 1 lime)
- ¼-½ teaspoon salt
To Serve
- 6-8 yellow corn tortillas (toasted)
- Green cabbage (thinly sliced)
- Mexican crema (or sour cream)
- Fresh cilantro (optional)
Instructions
- Prepare the marinade and marinate shrimp: In a large bowl, whisk together avocado oil, lime juice, minced garlic, brown sugar, chili powder, paprika, salt, and black pepper. Add the peeled and deveined shrimp to the bowl and toss until all shrimp are well coated in the marinade. Refrigerate and let marinate for 10-15 minutes, avoiding marinating longer than 30 minutes to prevent overcooking.
- Cook the shrimp: Heat 2 tablespoons of salted butter in a large skillet over medium-high heat until melted and hot. Arrange the shrimp in a single layer in the skillet. Cook the shrimp for 2-3 minutes on one side, basting occasionally with any leftover marinade, then flip and cook for another 2-3 minutes until shrimp turn opaque and their tails curl. Remove the cooked shrimp and transfer them to a plate tented with foil to keep warm.
- Make the mango salsa: In a medium bowl, combine diced mango, finely chopped red bell pepper, red onion, jalapeño, chopped cilantro, lime juice, and salt. Toss gently to combine all ingredients without overmixing. Set the salsa aside until serving.
- Warm tortillas and assemble tacos: Toast the yellow corn tortillas until warm and slightly crisp. On each tortilla, layer a handful of thinly sliced green cabbage, arrange 4-5 cooked shrimp, spoon on a generous amount of mango salsa, and drizzle with Mexican crema or sour cream. Garnish with additional fresh cilantro if desired. Serve immediately with extra lime wedges on the side.
Notes
- Do not marinate the shrimp for longer than 30 minutes to avoid mushy texture.
- Use fresh lime juice for the best flavor in marinade and salsa.
- To make the dish spicier, leave jalapeño seeds in the salsa or add extra chili powder to the shrimp marinade.
- For a dairy-free option, substitute Mexican crema with a dairy-free yogurt or omit it entirely.
- Toast corn tortillas directly on a dry skillet or over an open flame for enhanced flavor.
