We have always loved shrimp, but we are especially addicted to these frozen shrimp from Wegmans. I can’t put my finger on exactly why they are so good, but they have great texture and flavor. I have been making extra shrimp dishes lately to use them. These shrimp tacos with mango salsa have that great blend of savory, sweet and spicy and I loved them.
The shrimp are incredibly easy to make. They are pan seared with a few spices and salt and then tossed in enchilada sauce and that’s it. They took about 5 minutes to cook. The salsa comes together really fast too. Mango, jalapeno, cilantro, lime and avocado is such a great, fresh combination.
I don’t know about you, but I always throw my store bought corn tortillas into a really hot skillet for about 15-20 seconds per side before using them for tacos….it makes a world of difference and they feel really fresh if you do that step.
This was a really quick and easy dinner that we really enjoyed. You could also use pan seared fish in these instead of shrimp and that would be just as tasty.
Shrimp Tacos with Mango Salsa
Ingredients
For the salsa:
- 2 ripe mangos (or mangoes??) peeled, pitted and diced
- 1/2 red onion diced
- 1-2 jalapenos seeded and diced
- 1 cup fresh cilantro minced
- 1-2 limes juiced
- pinch of salt to taste
For the shrimp:
- 2 tbsp oil
- 1 1/2 lbs peeled and deveined shrimp
- 1 6oz can enchilada sauce
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 avocado diced
To serve:
- corn tortillas heated in a skillet
- hot sauce optional
Instructions
For the salsa:
- Combine all the ingredients in a bowl and stir well. Taste and adjust seasoning with more lime juice, salt etc. Set aside while you cook the shrimp.
For the shrimp:
- Heat the oil until very hot in a medium skillet. Add the shrimp and allow to cook undisturbed until they start to brown. Sprinkle with the spices and a little salt and pepper and then cook, stirring occasionally until they are firm and cooked through. Add some of the enchilada sauce to the pan and allow to coat the shrimp. Serve in corn tortillas with salsa on top.