Ingredients
Equipment
Method
- Make the salsa first. Combine the mango, shallot, jalapeno pepper, cilantro, lime juice and a big pinch of salt and pepper in a bowl. Toss well. You can make this a few hours ahead of time and store it in the fridge.
- Pat the shrimp completely dry with a paper towel. Season all over with the tajin - use more or less if desired.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp in a single layer. Cook until opaque, about 1 to 2 minutes, then flip and cook for 1 to 2 minutes more. Remove from the heat so the shrimp doesn’t overcook.
- Assemble the tacos! Add the shrimp in the center of the tortillas, top with the mango salsa and cotija cheese. Serve!
Notes
- Storage: Leftover tacos can be stored in an airtight container in the fridge for up to two days. Just keep the components separate to maintain texture.
- Freezing: While the cooked shrimp can be frozen, the assembled tacos are best enjoyed fresh. If freezing shrimp, store them in a freezer-safe bag and use within three months.
- Pairing: These tacos pair wonderfully with a light salad or some grilled corn. Consider serving with a fresh drink to complement the flavors.
- Variations: Swap out shrimp for grilled fish or even a vegetarian option like grilled veggies for a delightful twist.
- Serving Style: Serve with lime wedges on the side for extra zest, and consider adding some sliced avocado for creaminess.
- Meal Prep: You can prepare the salsa and shrimp a day ahead of time for quick assembly when you're ready to eat!