Description
These Blackened Shrimp Tacos with Mango Salsa feature bold, smoky seasoned shrimp paired with a bright, juicy mango salsa for a fresh and satisfying meal. Quick to prepare and perfect for warm days, they combine a flavorful blackened shrimp cooked in a skillet with a vibrant, tangy salsa served on soft corn tortillas.
Ingredients
Units
Scale
Mango Salsa
- 1 mango (peeled & diced)
- 1/3 medium red onion (finely chopped)
- 1/2 roasted red bell pepper (store bought in a jar)
- 1/2 small cucumber (peeled, seeded and diced)
- 1/2 jalapeño (seeded and finely chopped)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice (1/2 of a juicy lime)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher or sea salt or more to taste
- 1/2 teaspoon fresh ground black pepper or more to taste
Shrimp & Tortillas
- 2 tablespoons vegetable oil for the grill or cast iron skillet (divided)
- 1 lb medium shrimp (peeled and deveined)
- 1 teaspoon store bought blackened seasoning
- 8 corn tortillas
Instructions
- Prepare the Mango Salsa: In a large bowl, combine the diced mango, finely chopped red onion, roasted red bell pepper, diced cucumber, jalapeño, and chopped fresh cilantro. Add the fresh lime juice, extra virgin olive oil, kosher salt, and freshly ground black pepper. Toss everything together until well mixed. Cover the bowl with plastic wrap and refrigerate the salsa until ready to serve to allow flavors to meld.
- Season the Shrimp: In a separate large bowl, add the peeled and deveined medium shrimp. Sprinkle the blackened seasoning over the shrimp, then add 1 tablespoon of vegetable oil. Toss the shrimp thoroughly to ensure each piece is evenly coated with the seasoning and oil.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a cast iron skillet or grill pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook the shrimp for about 2-3 minutes per side until they turn opaque and have a nice blackened crust. Avoid overcrowding the pan to ensure they sear properly. Remove shrimp from the pan when done.
- Warm the Tortillas: While the shrimp is cooking or after, warm the corn tortillas in a dry skillet or directly over a low flame until pliable and slightly charred, about 30 seconds per side.
- Assemble the Tacos: Place a few blackened shrimp on each warmed corn tortilla. Top with a generous spoonful of the chilled mango salsa. Serve immediately to enjoy the contrast of warm shrimp and cool salsa.
Notes
- These tacos are great for a light and flavorful meal, perfect for warm weather.
- The mango salsa can be prepared in advance and refrigerated to enhance the flavors.
- Using a cast iron skillet helps achieve the signature blackened crust on the shrimp.
- If you prefer milder heat, reduce or omit the jalapeño in the salsa.
- Corn tortillas are traditional and gluten-free, but you can substitute with flour tortillas if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 126 kcal
- Sugar: 4 g
- Sodium: 423 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 69 mg
