Spicy Shrimp Tacos with Mango Salsa

Name: Spicy Shrimp Tacos with Mango Salsa
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 piece mango peeled, pitted, and diced; 40 g red onion finely diced; 10 g fresh cilantro chopped; 1 piece lime juiced; 1 piece jalapeño seeded and finely minced; 0.25 tsp kosher salt; 450 g raw shrimp, peeled and deveined patted dry; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chile powder; 0.5 tsp black pepper freshly ground; 1 tsp kosher salt; 15 ml olive oil; 2 clove garlic minced; 30 ml water for loosening the pan if needed; 8 pieces corn tortillas warmed; 7 ml olive oil; 120 g green cabbage thinly shredded; 1 piece avocado sliced; 1 piece lime juiced

Shrimp are quickly sautéed with chile, garlic, and cumin, then tucked into warm tortillas with a mango-lime salsa, sliced avocado, and shredded cabbage for crunch.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

1 piece mango peeled, pitted, and diced
40 g red onion finely diced
10 g fresh cilantro chopped
1 piece lime juiced
1 piece jalapeño seeded and finely minced
0.25 tsp kosher salt
450 g raw shrimp, peeled and deveined patted dry
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chile powder
0.5 tsp black pepper freshly ground
1 tsp kosher salt
15 ml olive oil
2 clove garlic minced
30 ml water for loosening the pan if needed
8 pieces corn tortillas warmed
7 ml olive oil
120 g green cabbage thinly shredded
1 piece avocado sliced
1 piece lime juiced

Instructions

Make the salsa: in a medium bowl, combine the diced mango, red onion, cilantro, juice from 1 lime, and jalapeño if using. Season with 0.25 tsp of the salt and toss gently. Set aside. The mango looks glossy and lightly juicy, with the onion and cilantro evenly distributed.
Season the shrimp with cumin, smoked paprika, chile powder, black pepper, and 1 tsp of the salt. The shrimp are evenly coated with the spice mixture.
Heat 15 ml of the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 15 seconds, then add the shrimp in a single layer. Sauté for 2 to 3 minutes on the first side, then flip and cook 1 to 2 minutes more, just until opaque and curled. If the pan looks dry, add up to 30 ml of water in small splashes to create steam and prevent scorching. The shrimp are pink, opaque, and just firm, with no translucent centers.
Warm the tortillas in a dry skillet or directly over a low flame, using the remaining 7 ml of olive oil only if needed to lightly brush the pan. Keep them warm under a clean towel. The tortillas are hot, pliable, and lightly toasted in spots.
Assemble the tacos: divide the cabbage among the tortillas, top with shrimp, spoon over the mango salsa, and finish with avocado slices. Serve immediately with the remaining lime, if desired, for squeezing at the table. The tacos are assembled and the shells are still warm and flexible.