Description
Discover how to make delicious Mango Habanero Shrimp Tacos that are bursting with flavor and perfect for your next meal. Try our easy recipe today!
Ingredients
- 1 pound (454 g) large shrimp, peeled and deveined (450 grams)
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- 1 teaspoon (5 ml) chili powder (5 grams)
- 1 teaspoon (5 ml) ground cumin (5 grams)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- 1/2 teaspoon (3 ml) salt (2.5 grams)
- 1/2 teaspoon (3 ml) black pepper (2.5 grams)
- 1 mango, peeled and diced
- 1/2 cup (120 ml) diced red onion (75 grams)
- 1/4 cup (60 ml) chopped fresh cilantro (15 grams)
- 1 lime, juiced
- 1 jalapeno pepper, seeded and finely chopped
- 8 small corn tortillas
- 1 avocado, sliced
- 1 cup (240 ml) shredded cabbage (70 grams)
Instructions
- In a medium bowl, combine chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper.
- Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In a separate bowl, mix the diced mango, red onion, chopped cilantro, lime juice, and habanero pepper.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing a few shrimp on each tortilla.
- Top the shrimp with the mango-habanero salsa.
- Add sliced avocado and shredded cabbage to each taco.
- Serve immediately and enjoy.
Notes
- Marinate shrimp in spice mixture for 30 minutes before cooking for added flavor.
- Adjust spiciness of mango salsa by varying jalapeno pepper quantity.
- Consider using whole wheat or grain-free tortillas for a healthier option.
