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Shrimp Tacos with The Best Mango-Pineapple Salsa

I love shrimp tacos. Who doesn’t?

Being real, some people might not like shrimp tacos, but you’re here because you do like shrimp tacos! And so do I! So I worked to make the best shrimp taco recipe! Plus, I made the most delicious fresh, chopped mango-pineapple pico de gallo to go with it!

You can feel free to season the shrimp however you like, but I’ve included my favorite way to do it. DO NOT BE AFRAID TO SEASON IT HEAVILY! Under-seasoned shrimp tacos are sad, so make sure to add plenty of seasoning! Feel free to eyeball if you prefer (I do most of the time)!

Shrimp: I used jumbo shrimp because it is the superior shrimp for tacos in my opinion.

Seasoning Options: Cumin, Chili Powder, Cayenne Pepper, Garlic Powder, Onion Powder, Dried Thyme, Crushed Red Pepper, Curry Powder, Fresh Ground Black Pepper, Sea Salt, Smoked Paprika, White Pepper, Paprika, etc.

Required Seasonings: Italicized

Sauce/Marinade: Olive Oil, Lime Juice, Seasonings, Minced Garlic, Chopped Onion, A Drop of Honey

Mango-Pineapple Pico de Gallo: Frozen Mango, Frozen Pineapple, Left Over Marinade. After cooked, add extra fresh onion.

Taco: Cooked/Prepared Shrimp, Corn Tortilla, Guacamole or Avocado, Lettuce or White Cabbage, Cotija or Taco Blend Cheese, Mango-Pineapple Pico de Gallo

How to Top Taco (Optional): Top with Fresh Onion, Cilantro, and Lime Juice, Spicy Aioli, Diced Tomato, Tomato Salsa, Jalapeño.

*pictures coming soon*

Shrimp Tacos and Mango-Pineapple Salsa

5 from 1 vote
*feel free to double or triple this recipe
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 12-18 jumbo shrimp
  • 1.5 limes of juice
  • 1/4 onion minced or diced
  • 2 cloves fresh minced garlic
  • 1/2-3/4 cup frozen pineapple chopped
  • 1/2-3/4 cup frozen mango chopped
  • chopped cabbage or lettuce
  • 1/2 tbsp extra virgin olive oil
  • 1 tsp cumin required
  • 1/2 tsp dried thyme required
  • 1/3-1/2 tsp chilli powder (based on preference) required
  • 1/4 tsp onion and garlic powder (each) required
  • 1/4-1/2 tsp cayenne pepper more or less if you like!
  • 1/4 tsp crushed red pepper flakes highly recommended
  • some white pepper and curry powder highly recommended!
  • black pepper and sea salt preferably freshly ground, but if you only have pre-ground, that's okay!
  • cotija or taco blend cheese
  • guacamole or avocado
  • optional toppings*

Method
 

  1. Mix together your seasonings, lime juice, olive oil, onion, and garlic.
  2. Mix together chopped mango and pineapple.
  3. Mix a 1-2 tablespoons of the sauce with a bit of water (to dilute it) into your mango/pineapple mix.
  4. Put this salsa mixture on a stainless steel or nonstick pan at medium heat.
  5. Cook this until everything is soft and no longer frozen.
  6. Transfer this to a bowl and pop it in the fridge while you prepare the rest of your ingredients. (or if you can, for longer: 30-90 minutes).
  7. Mix the rest of the sauce in a bowl with your cooked shrimp, and give it a mix.
  8. Cook the shrimp at medium heat on the same pan as the salsa.
  9. After the sauce and shrimp are well cooked and heated, remove pan from heat.
  10. Heat up corn tortillas on a separate pan with a little oil, or in the microwave.
  11. Prepare toppings.
  12. Take heated tortillas, and fill with (ideally in this order): avocado/guacamole, lettuce/cabbage, cheese, shrimp, and finally, your cooled mango/pineapple salsa.
  13. Add additional toppings if desired.
  14. Enjoy!

Notes

Feel free to add more seasoning if needed. Sometimes, depending on the size of your shrimp and personal preferences, you may need more or less. DO NOT UNDERSEASON YOUR SHRIMP!!
 
*optional toppings: salsa, jalapeño, fresh onion, diced tomato, spicy aioli, cilantro, etc. 

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