These Shrimp Tacos are full of flavor and come together in less than 30 minutes! Oh and the mango salsa is to die for!
It’s Monday and I’m super excited guys! No, no, it’s not the Monday part that got me pumped up but I can’t tell you the real reason just yet. I know, I’m such a teaser right? I’ll be able to tell you in a few days so hang in there my friends!
So what do you do when you’re excited? You make tacos of course. Tacos make bad things good and good things even better. Tacos are the bomb! These are light shrimp tacos that you can whip together in a few minutes. Perfect for weeknight dinners. I think what makes these tacos awesome is the mango salsa. The fresh flavor of the mango & cucumber combined makes this the perfect summer salsa.
Now I got to tell you about this thing Mr. B. and I have going on…. I cannot for the life of me throw away leftover shrimp! If there is a lot of them left, then I save them for the next day. If there are a few shrimps left then I have to eat them!!! Even if I’m already feeling stuffed like a taco bell burrito they must be consumed. It’s a sin to throw away shrimp did you know that? Mr. B. feels this way about anything in the beef family; ribs/brisket, steak, prime rib….pfftt! typical guy 😉
Prep Time:
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PinIngredients
Salsa
- 2 mango, peeled & diced
- 1/2 medium red onion, finely chopped
- 1 medium red bell pepper, roasted, seeded and finely chopped
- 1 small cucumber, peeled, seeded and diced
- 1 jalapeño chile, seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- Kosher salt & ground pepper to taste
For Shrimp
- 1 tablespoon Canola oil for the grill or cast iron skillet plus two tablespoons
- 1 lb medium shrimp, peeled and deveined
- 1/2 teaspoon store bought blackening seasoning
- 8 small (6 in) corn tortillas
Instructions
Salsa
- In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
Shrimp
- Pre-heat grill and oil the grill rack.
- Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
- In a small bowl, mix together the 2 tablespoons of oil and blackening seasoning.
- Brush the shrimp with some of the spice mixture.
- Place the shrimp skewers and close lid on gas grill.
- Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
- Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute.
- Turn using tongs and cook for another minute.
- To service just arrange the shrimp on the tortillas and add the salsa.
I am absolutely hooked on fish tacos (usually with salmon), but somehow I’ve never made fish tacos! This is a must-try, and you’re right – a great way to use leftover shrimp. LOVE the gorgeous photos, as always!
Hi Jess! awe thanks a bunch! It was until last year that I started making my own seafood tacos (shrimp, salmon, fish) and I’m hooked as well! I can’t wait to try others. I hope you get to make it!
Uaau this looks amazing! I love it:)
wow these look fantastic, I can’t wait to try this!
Thanks Consuelo & Madscar! I hope you get to try them!
I completely agree…wasting leftover shrimp is some sort of sin. These tacos are absolutely gorgeous!
Hi Dara, I’ve been following your blog for a while now so thanks for stopping by! Let’s never throw away shrimp lol! Thanks again!
Good fish tacos are irresistible, but I’m more interested in this tasty mango salsa. I’d want to grab a spoon and eat it all myself (did I just admit that out loud?)
Amazing!!
I agree that mango salsa is to die for. Love the combination of the mangoes and shrimps. The photos looks very delicious and inviting. Can’t wait to try this for our family gathering.
I’m so glad you like this Mae! Thanks for stopping by. Provecho!