Simple Shrimp Tacos with Mango Avocado Salsa
Simple Shrimp Tacos with Mango Avocado Salsa...some easy summer dinner inspiration for you. Spiced shrimp, pan roasted seasoned corn, sweet mango salsa, and pepper jack cheese all come together in these tacos to make an incredible flavor explosion. Top them with your favorite hot sauce (if you’re into that kind of thing…) and you’re good to go. The tropical flavors coming from the mango salsa really make this an amazing summer dish, and they’re so quick to throw together for a fun weeknight meal on these hot days. You could also whip up a bunch and serve them for a backyard dinner party! Your friends and family will thank you.
The flavor combo of this recipe truly is truly something else. The shrimp are seasoned with smoked paprika, chili powder, garlic, and a little cayenne for a touch of heat. On their own they are so delicious with a smoky, garlicky, slightly spicy flavor. What I love about shrimp is how quickly they cook too. You just toss them in a pan for a few minutes and that’s that.
Also adding some serious flavor to these tacos is the pan fried corn. Seasoned with Everything but the Elite seasoning from Trader Joe’s (if you haven’t tried this one yet, ya should), it has an amazing street corn taste that really adds to the recipe. If you aren’t able to get your hands on some of this seasoning you could season the corn with a little smoked paprika, chipotle chili powder, and Parmesan or cotija. Or you could opt for the same seasoning as the shrimp and it really would be just as good!
Alright, let’s get to this salsa situation. Four simple ingredients is all it requires. Mango, red onion, avocado, and lime juice. It doesn’t take much to make it, but daaang does it pack a delicious punch. The slight spiciness from the red onion compliments the sweetness from the mango, and I mean, avocado just makes everything better. The lime juice adds a wonderful citrus undertone that pulls the whole salsa mixture together. The key to it is to make sure your mango is perfectly ripe. You want it soft, juicy, and so sweet, because an unripened on will be crazy sour and really just won’t be the same.
The final touch is the grated pepper jack cheese on top! You wouldn’t think cheese and mango would be the move, but they really go so well together in this situation. Again the little bit of spiciness that comes from the cheese really pairs nicely with the sweet mango flavors, as well as with the seasoning of the shrimp and corn. It all just ties together in an unexpectedly wonderful way. If tacos aren’t your jam, all of these ingredients would make a killer taco bowl on some rice or cauliflower rice, or even toss everything with some greens for a tasty salad! Whatever you choose, you can’t go wrong here.
If you do give these Simple Shrimp Tacos with Mango Avocado Salsa a try, be sure to comment below and/or tag me on Instagram and let me know how you like them! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Simple Shrimp Tacos with Mango Avocado Salsa
Prep time: 15
Cook time: 10
Total time: 25
Serves: 4
Ingredients
1 lb raw shrimp, peeled and deveined without tail
1 tsp smoked paprika
1 tsp chili powder
½ tsp garlic powder
¼ tsp cayenne
Olive oil for cooking
12 corn or flour Street style taco tortillas
4 oz pepper jack, grated
For the corn:
1 cup frozen yellow corn kernels
1 tsp Everything but the Elote Seasoning
Olive oil for cooking
For the salsa:
1 large ripe mango, cut into small cubes
½ red onion, diced
1 avocado, diced
Juice of 1 lime
Instructions
In a small bowl, add the mango, red onion, avocado, and lime juice. Toss together until evenly distributed. Set aside.
In a large bowl, toss the shrimp with the smoked paprika, chili powder, garlic powder, and cayenne until well coated. Drizzle olive oil in a skillet and heat over medium-high. Once the oil shimmers, add the shrimp. Cook until pink and opaque all the way through, about 3-4 min per side. Could be a little less or more depending on the size of the shrimp
While the shrimp cooks, heat another skillet with some olive oil over medium-high. Add the corn and cook for about 3 minutes. Add the Everything but the Elote seasoning and stir until well coated. Cook for another 3 minutes or until the corn begins to turn a nice golden brown on some pieces.
To assemble the tacos: place a tortilla down, add the corn, shrimp, then salsa. Top with shredded pepper jack and enjoy!
