Such an easy and fun dinner! I love shrimp tacos but this recipe takes the cake. It is so simple but it combines so many great flavors, like the fresh cilantro and cabbage, tangy mango, the spicy jalapeno and cayenne, and the light savory fullness of the shrimp. Want to try our Spicy Mango Shrimp Tacos?
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A fun fact about this particular recipe is that I tripped while carrying this plate after photographing it, and my entire dinner hit the floor. Oh well I guess 5 second rule?
Grocery List:
- Uncooked Raw Deveined Shrimp
- Jalapenos Pepper
- Mango
- Red Pepper
- Small Flour Tortillas
- Salt
- Cayenne
- Cumin
- Cabbage
Recipe Tips:
- The shrimp are done cooking when they are pink.
- This recipe can be altered depending on your preference for flavor i.e. the amount of cumin, salt, or cayenne you add to the shrimp will determine the taste.
- Don’t be afraid to sample the shrimp to make sure your ratios fit your preference, you can always add more but you cannot take seasoning out!
- 1 bag small uncooked raw deveined shrimp
- 2 jalepenos pepper
- 1 red pepper
- 1 mango
- 7-10 small flour tortilla shells
- 1/2 tsp cumin or to tast
- 1/2 tsp salt or to taste
- 1/2 tsp cayenne or to taste
- 1 head cabbage
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Saute Shrimp and red peppers in a dash of cayenne, salt, and cumin.
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Chop Jalapenos finely, squares of mango, and cabbage head into shreds.
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using a drop of olive oil in a flat pan lightly fry the small flour tortilla shells
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Top dish with a sprinkling of cilantro
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