I originally found this recipe from Half Baked Harvest and completely misread what kind of protein it called for. When I realized I bought shrimp rather than salmon, I decided to change things up and add my own twist. What makes these shrimp tacos not your average taco is the mango avocado salsa. I literally eat spoonfuls of the salsa each time I make it. The only downside is because it is made with fresh avocados, it won’t keep for leftovers. Plus, I think the best mangos are seasonal so I’m not sure how often I will be able to make this recipe once the weather cools down. Nevertheless, it has become a household favorite.
Ingredients
- 1/2 bag of medium or mini frozen shrimp (defrosted)
- 1/4 cup olive oil
- 2 teaspoon of Tajin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt
- 6 hard taco shells
Jalapeño Cream
- 3 ounces cream cheese at room temperature
- 2 tablespoons chopped pickled jalapeños
- Sprinkle of garlic powder
- Salt
- Pepper
Mango & Avocado Salsa
- 1 mango, diced
- 1 jalapeños seeded and chopped
- 1 avocado, cubed
- 1/3 cup cilantro chopped
- Zest of 1 lime
- 1/4 cup lime juice
- 1/3 cup salsa verde – We use the Herdez brand
- Salt
- Pepper
Instructions
- In a bowl, toss the shrimp with olive oil, Tajin, paprika, garlic powder, onion powder, salt, and pepper. Set aside in the refrigerator
- Jalapeño cream: Combine all ingredients in a bowl. Season with salt and pepper. Set aside
- Mango salsa: Combine all ingredients in a bowl and season with salt and pepper. Set aside
- Heat olive oil in skillet over medium heat. Add the shrimp to a single layer and cook until cooked through.
- When the shrimp is close to complete, turn on the oven to broil.
- Arrange the shells in a single layer on a baking sheet and crisp the shells until warm and lightly browned.
- Spread the jalapeño cream on the inside of your shells. Add the shrimp and salsa. Enjoy!
Want more Miss Olivia Says? Check out my latest posts HERE and HERE and HERE
Leave a Reply