When it comes to tacos, we all have our favorite go-to recipes. However, every once in a while, it’s fun to shake things up and try something new. Chili Mango Shrimp Tacos will do just that by adding a zesty kick to your taco night.
Ingredients
The best part about these tacos, aside from flavor, is that you likely have all the ingredients on hand. Especially if you use frozen mango instead of fresh. Everything else, except for the toppings, are pretty much a pantry staple. Corn tortillas, frozen shrimp, chili, paprika, coriander, and cumin are all things I constantly keep stocked in my kitchen.
Chili Mango Sauce
At the heart of these tacos is the irresistible combination of sweet and spicy. Mangoes add a burst of natural sweetness that pairs harmoniously with the heat of chili spices.
Assembly
half the fun of tacos is choosing what toppings to enjoy. And these Chili Mango Shrimp Tacos are no different. I topped mine with avocado, cilantro, red onion, and cotija cheese. but other delicious options might be a sweet mango salsa, shredded cheese, lettuce, jalapeños, or guacamole.
Tips for Perfectly Charred Tortillas
Tips for Toasting Corn Tortillas on an Open Stove Flame:
Toasting your corn tortillas over an open stove flame is a simple yet effective way to get the perfect char on your tortilla.
- Heat a Gas Stove Burner: Place a gas stove burner on medium-high heat. Make sure to use tongs to handle the tortillas to avoid burning your fingers.
- Direct Flame Contact: Hold one tortilla with tongs and place it directly over the open flame. Allow it to cook for about 10-15 seconds until it starts to char slightly.
- Flip and Repeat: Using the tongs, flip the tortilla to toast the other side. You’ll see it bubble and char, which adds that smoky flavor we’re looking for.
- Stack and Keep Warm: As each tortilla is done, stack them on a plate and cover with a clean kitchen towel to keep them warm and pliable.
Remember, the key to perfectly toasted tortillas is to keep a close eye on them – it’s a quick process! Once they’re done, you’ll have tortillas with a delightful smoky flavor that complements the sweet and spicy chili mango shrimp filling beautifully.
Chili Mango Shrimp Tacos
Equipment
- 1 Food Processor or Blender
Ingredients
Tacos
- 30 Shrimps deveined and tail removed
- 24 White Corn Tortillas
- 2 ½ Cups Mango fresh or frozen
- ⅓ Cup Apple Cider Vinegar
- 1 Tsp Chili Powder
- 1 Tsp Paprika
- 1 Tsp Cumin
- 1 Tsp Dried Coriander
- ¼ Tsp Salt
Toppings
- 1 Red Onion Thinly sliced
- 3 Tbsp Cilantro
- 3 Tbsp Cotija Cheese
- 1 Avocado Diced
Instructions
- Seed, peel, and chop the mango if using fresh. Add to blender or food processor with apple cider vinegar, and spices. Blend until smooth.
- Add Chili Mango Sauce to a large bowl and toss with the shrimp. Let sit for 5 minutes.
- Prep any toppings such as slicing red onion, chopping cilantro, or dicing an avocado
- Heat oil in a nonstick skillet over medium high heat. Add both the shrimp and the sauce to the skillet. Cook until the shrimps are cooked through and pink. Toss continuously. Remove from hear
- While the shrimps are cooking, begin charring the tortillas over an open flame over medium high heat. Alternatively, you can warm them all together in an oven or microwave.
- Assemble the tacos: Spoon a dollop of the chili mango sauce over the tortilla then add the shrimp. Add toppings as desired.
I made these for a group on a family trip. Everyone but my brother Ken loved them. He’s not a seafood eater…Thanks for the great recipe