Spicy Shrimp Tacos with Mango Salsa

Indulge in a mouthwatering lunch with these spicy and delicious shrimp tacos! Topped with sweet and tangy mango salsa, this recipe is sure to tantalize your taste buds. But don't stop at just one, with this recipe you can make as many shrimp tacos as you want!

When making this recipe, it's important to use fresh, ripe mangoes for the most flavorful salsa. However, if fresh mangoes are not available, canned or frozen mangoes can be substituted. Be sure to use fleshy mangoes like Alphonso for the salsa as they are sweet and won't have any threads that can stick between your teeth.

To ensure maximum flavor, marinate the shrimp for at least 30 minutes, or overnight for even more taste. When cooking the shrimp, be careful not to overcook them, as they can become rubbery if cooked for more than five minutes. A heavy-bottomed pan or cast-iron skillet is recommended for cooking as it will help retain the moisture and juiciness of the shrimp.

Looking for a twist on the classic recipe? Try adding an avocado salsa instead of mango salsa. Mix 1/4 cup sour cream with 2 tsp lime juice and some finely chopped coriander leaves for a delicious and creamy topping that balances out the heat of the shrimp.

So, what are you waiting for? Try out these scrumptious shrimp tacos and be sure to share your comments below!

You may also like Veg Paneer Tacos and Chicken Tacos

Spicy Shrimp Tacos with Mango Salsa

Serves 3
Prep Time: 00:40
Cook Time: 00:10
Total Time: 00:50

Ingredients

• 1/2 kg cleaned and deveined shrimps
• 1 tsp red chili powder
• 1/4 tsp black pepper powder
• 1/8 tsp turmeric powder
• 1/2 tsp salt
• 1&1/2 tbsp olive oil
• 1/4 tsp fennel seeds
• 1&1/2 tsp ginger and garlic paste
• 1 medium-sized onion finely chopped
• 1/2 tsp garam masala powder
• 1 medium sized red onion
• 150g tomatoes
• 1 cucumber
• 1 green chili
• 3 tsp fresh lemon juice
• 1/4 cup finely chopped coriander leaves
• 1 ripe mango, diced
• salt to taste
• 3 tortillas

Instructions

• Marinate the prawns with other ingredients and set aside for 30 minutes.
• Chop finely the onion, tomato, cucumber and green chili for salsa. Then add lemon juice and chopped coriander leaves in a small bowl, mix until combined and set aside for 10 minutes for further use. Add the diced mango while serving.
• Heat a pan with oil, when the oil heats, add fennel seeds, cloves and cinnamon stick, fry until they splutter.
• Add chopped onions and fry until browned.
• Then add ginger and garlic paste, and stir well until the raw smell goes, followed by marinated shrimps. Stir well for one minute.
• Then close the pan with a lid and cook it on a low heat for 4 minutes, without adding any water.
• Finally, add garam masala powder and then remove from the heat.
• Heat a nonstick pan over medium heat and then place the tortilla and toast both sides well for few seconds.
• Place the cooked shrimp gravy on the tortillas and also top it with mango salsa and serve it immediately.

By Santhi Therese
The Indian Claypot