Spicy Shrimp Tacos topped with Mango Avocado Salsa and Cilantro Lime Crema. Is your mouth watering yet?
I originally had planned to put these on the blog around Cinco de Mayo. But here I am posting these ten days later because I was recipe testing and otherwise busy. Because of recipe testing, I’ve been eating variations of these shrimp tacos for more than 10 days straight. I’ve taken all of my leftovers as my lunch meal prep for work. You may be wondering, am I sick of them? NOPE!! Not at all. That’s how freaking good these tacos are…
And now that I’ve taken these pictures last night…I have AT LEAST another few days of shrimp tacos…which makes me a very very happy shrimp taco lover.
The shrimp are spicy and seasoned with some smoky chipotle, cumin, chili, and garlic. The mango avocado salsa adds that touch of sweetness that perfectly accompanies the spiciness of the shrimp. Honestly, it’s so good. It’s bomb. I could eat the salsa plain, with chips, on tacos, on a salad, or plain…I may just finish the whole bowl of it plain. So. Damn. Good.
While, the cilantro lime crema is just a hunk of fresh, creamy goodness that would be good on any taco. And it’s so easy to make. All you need is 2 minutes and a food processor. Put all the ingredients into the food processor for a quick minute and then boom-creamy, delicious, cilantro lime crema just like that.
In fact, this entire recipe is so simple and quick! It can be made in 30 minutes or less. Great for the busy mom or the tired, don’t-want-to-cook-after-work-and-just-watch-Netflix kinda person, like myself.
Now excuse me while I go on eating the rest of these. I may not be able to eat anything else for a little because shrimp tacos are LIFE. Literally, so many shrimp tacos. But no complaints, eating these all day every day makes me a very happy camper 🙂
Spicy Shrimp Tacos with Mango Avocado Salsa
Ingredients
Spicy Shrimp Tacos
- 1 lb. Raw Shrimp deveined, peeled, and tails removed
- 1 teaspoon Chipotle Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder Mexican Chili Powder if your grocery has it, otherwise normal is cool
- 1 teaspoon Cumin
- Salt and Pepper to taste
- 2 Tablespoons Olive Oil
- Corn Tortillas
- Mango Salsa
- Cilantro Lime Crema
- Limes to serve
- Cilantro to serve
Mango Salsa
- 2 Mangos chopped
- 2 Avocados chopped
- 1/2 Medium Red Onion chopped
- 1 Jalapeno Pepper or 1/2 Green Bell Pepper if you don't like spicy, seeds removed and chopped
- Juice of 1 Medium Lime
- Salt and Pepper to taste
Cilantro Lime Crema
- 3/4 cup Cilantro Leaves
- Juice of 1 Medium Lime
- 1 Tablespoon Water
- 1/2 cup Plain Greek Yogurt unsweetened
- Salt and Pepper to taste
Instructions
Spicy Shrimp Tacos
- Pat the shrimp dry with a paper towel
- In a small bowl, mix together the chipotle powder, garlic powder, chili powder, and cumin
- Sprinkle the spice mixture over the shrimp and mix together
- Heat a medium sized frying pan on medium high heat
- Add the olive oil and saute the spicy shrimp for 5-7 minutes (time will depend on how big the shrimp are)
- Season with salt and pepper and remove from the heat
- Toast corn tortillas in a skillet with some cooking spray until golden brown on both sides or heat in the microwave in a damp paper towel for 30 seconds
- Once the tortillas are ready, fill each tortilla with the spicy shrimp, mango salsa, cilantro lime crema
- Serve with extra cilantro and limes and enjoy!
Mango Salsa
- Chop up the red onion first and place in a bowl of water (optional- the water removes some of the spiciness of the onion)
- Chop up the mangoes, avocados, jalapeno and place into a bowl
- Drain and add in the red onions
- Toss the salsa with the lime juice
- Salt and pepper to taste
- Serve on top of the Spicy Shrimp Tacos
Cilantro Lime Crema
- Add all ingredients to a food processor
- Blend in the food processor until the cilantro leaves are thoroughly mixed into the yogurt mixture and the mixture is green
- Add salt and pepper to taste
- Serve on top of the Spicy Shrimp Tacos
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