Shrimp Tacos with Mango Pico de Gallo
Looking for the Cinco de Mayo Recipe? This Shrimp Taco Recipe is easy and refreshing with sweet mango pico de gallo and spicy shrimp.
Ingredients
Mango Pico de Gallo
- 1 mango, cut into bite small cubes (can substitute 1 cup frozen mango)
- 1/2 red pepper, finely chopped
- 1/4 medium size red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1 lime, juiced
- salt and pepper to taste
Spicy Shrimp
- 1 bag frozen raw shrimp, thawed. (aprox. 30 medium size shrimp). Peeled and deveined with tails off.
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp chili powder
- 1/8 tsp chili flakes
- 1/8 tsp cayenne powder
- 1 tbsp olive oil
Other
- 8-10 small flour tortillas
- 1 avocado
- chopped lettuce or cabbage
Instructions
- Allow the shrimp to thaw in the fridge overnight or run cold water over them for a few minutes until all are thawed.
- In a medium sized bowl, stir together the cut mango, chopped red pepper, diced red onion, chopped parsley, lime juice, and salt and pepper. Refrigerate and allow the flavors to meld while you prepare the shrimp.
- In a small bowl, mix together the spices for the shrimp.
- Sprinkle the spice mixture over the thawed shrimp and gently toss the shrimp to ensure each piece has equal amounts of spice on it.
- Add 1 tbsp of olive oil to a medium pan and heat on medium-high heat.
- Add the shrimp to the hot pan and cook for a few minutes on each side, stirring occasionally, until the shrimp are pink and cooked through.
- To serve, mash a few avocado slices onto a flour tortilla. Top with shrimp, mango pico de gallo, and chopped lettuce. Enjoy!