Description
These vibrant Chili Lime Shrimp Tacos with Mango Salsa are a fresh and flavorful meal perfect for a quick dinner. Juicy shrimp are marinated in a zesty chili lime blend, pan-seared with butter, and topped with a sweet and tangy mango salsa, served on toasted corn tortillas with crunchy cabbage and creamy Mexican crema.
Ingredients
For the 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
- 1¼ pounds large shrimp (peeled and deveined)
- 2 tablespoons salted butter
For the 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
For Assembly
- 6-8 yellow corn tortillas (toasted)
- Green cabbage (thinly sliced)
- Mexican crema (or sour cream)
- Fresh cilantro (optional)
Instructions
- Marinate the 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 and toss until they are fully coated. Refrigerate and let the shrimp marinate for 10-15 minutes, but do not exceed 30 minutes to preserve texture.
- Melt butter in skillet: Heat 2 tablespoons of salted butter in a large skillet over medium-high heat until fully melted and hot.
- Cook the shrimp: Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, occasionally basting with any remaining marinade. Flip the shrimp and cook for another 2-3 minutes, or until they turn opaque and their tails curl. Remove the shrimp and place them on a plate tented with foil to keep warm.
- Make the mango salsa: In a medium bowl, combine the diced mango, finely chopped red bell pepper, red onion, jalapeño, fresh cilantro, lime juice, and salt. Toss gently until all ingredients are mixed well without mashing the mango. Set aside until ready to serve.
- Assemble the tacos: Warm the toasted yellow corn tortillas. Load each tortilla with a handful of thinly sliced green cabbage, 4-5 cooked shrimp, a generous spoonful of mango salsa, a drizzle of Mexican crema, and garnish with fresh cilantro if desired. Serve immediately with extra lime wedges on the side.
Notes
- Marinate shrimp for no longer than 30 minutes to prevent texture from becoming mushy.
- Use fresh lime juice for the best flavor in both marinade and salsa.
- Adjust the jalapeño quantity to control the heat of the mango salsa.
- To toast tortillas, heat them in a dry skillet over medium heat for 30 seconds per side or until slightly browned and pliable.
- For a dairy-free option, substitute Mexican crema with a vegan sour cream alternative or omit.
