Grilled Shrimp Tacos with Mango Salsa
“I make these every summer. They’re quick, they’re fresh, and the combination of smoky shrimp, sweet mango salsa, and cool crema is genuinely excellent. Corn tortillas are non-negotiable here — flour tortillas are too heavy for this kind of filling.”
What You’ll Need
- 400g large shrimp, peeled and deveined
- 8 small corn tortillas
- FOR SEASONING: 1 tsp smoked paprika, 1 tsp cumin, ½ tsp chili powder, salt, 1 tbsp oil
- FOR MANGO SALSA: 1 mango diced, ½ red onion diced, 1 jalapeño minced, juice of 1 lime, fresh coriander, salt
- FOR CREMA: 3 tbsp soured cream or crème fraîche, juice of ½ lime, pinch of salt
- ALSO: shredded red cabbage
Let’s Cook — Step by Step
- Step 1 — Make the mango salsa: combine all salsa ingredients, season with salt, and set aside to mingle while you prepare everything else.
- Step 2 — Mix the crema ingredients. Set aside.
- Step 3 — Toss shrimp with oil, paprika, cumin, chili powder, and salt.
- Step 4 — Heat a griddle pan or cast iron pan until smoking. Cook shrimp in a single layer — about 2 minutes each side until pink and slightly charred. Don’t crowd the pan.
- Step 5 — Warm corn tortillas directly on the gas flame for 15 seconds each side until slightly charred and pliable. Stack in foil to keep warm.
- Step 6 — Assemble: tortilla → shredded cabbage → 3–4 shrimp → mango salsa → drizzle of crema → extra coriander.
- Step 7 — Serve immediately.
Kitchen Tip: Warm your tortillas directly on the gas flame for those charred spots — it makes them taste completely different.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
