Tacos are definitely a favorite in my house. We have made tacos with fish, carnitas, ground beef, and more! But, we have never made shrimp tacos. Today, I decided to add shrimp tacos to the list of tacos my family has enjoyed. I created this tangy and fresh shrimp taco recipe that is the perfect meal after a hot summer day. I love to cook with Mexican chorizo and I decided to combine it with the shrimp to add a nice smoky flavor. The mango salsa adds a sweet, yet tart and refreshing component to the meal. All of the flavors work together beautifully to create these delicious tacos.
For the salsa:
1/3 medium cucumber
juice of 1 lime
1 1/2- 2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped red onion
pinch of salt
For the tacos:
1 1/2 pounds peeled, shelled, and deveined shrimp
1/2 cup chopped Mexican chorizo
drizzle olive oil
3 garlic cloves, minced
1/2 teaspoon paprika, or to taste
salt and pepper to taste
hot sauce (optional)
1. Chop the mango and cucumber into small cubes. Add to a small bowl with the onion. Mix with a spoon to combine. Add lime juice and mix to evenly distribute. Finally, incorporate mint and salt to taste. Refrigerate while making tacos.
2. Cut shrimp into thirds or fourths, depending on the size. Set aside. Add chorizo to a medium/large saucepan over medium heat. Cook, stirring frequently until warm and fragrant. Spoon chorizo out of pan and set aside. Add garlic and cook for about 30 seconds. Note: If you feel there is not enough grease in the pan, you can add a drizzle of olive oil. Add shrimp. Sprinkle on paprika, salt, and pepper to taste. Cook stirring often for about 4-6 minutes or until pink and opaque.
3. While shrimp is cooking, warm tortillas.
4. Add desired amount of shrimp and chorizo mixture to each tortilla and top with mango salsa and a drizzle of hot sauce if desired.