Shrimp Tacos with Mango Serrano Salsa
Happy Cinco De mayo! No better way to celebrate than with a few shrimp tacos and Ritchie Valens classic, La Bamba!
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Shrimp Tacos
Serving size 4
Ingredients
1lb wild caught Patagonia shrimp – wild caught is the key to picking out seafood and whatever your preferred type of raw shrimp works!
1 tbs Cumin
1 tbs Garlic powder
10 Cilantro stems diced fine
1 Lime
Coconut oil
Mango Serrano salsa Ingredients
1 Lime
1 handful of Cilantro
2 Ataulfo Mangos – or preferred type of Mango
½ Avocado
1 Clove Garlic
1 Serrano pepper (If you do not want too much heat only use ½)
For homemade corn tortilla recipe;
Any store bought tortillas are great as well!
Recommended Toppings
Pickled Red Onion
Queso Fresco
Avocado
Purple Cabbage
Lime
Mango
Radish and Turnip
Jalapeno
Clean and peel shrimp and place in mixing bowl.
Add cumin, garlic powder, salt and pepper.
Add Cilantro stems and lime.
Toss the shrimp in the mixture to evenly coat and allow for it to marinate for 30 minutes in the fridge.
At this time if you want to make the homemade tortillas please follow the above link as you will want to prepare the dough.
Once dough is resting prepare the Mango Serrano salsa.
Broil the Serrano pepper or blacken on grill. Once cooled peel skin and remove seeds and dice. Roast one clove of garlic in the oven at 400 for around 10 minutes to soften and bring out the flavor. Dice and remove skin from mangos. Leave a section of mango for fresh mango to top with at the end. Add Serrano, mango, garlic, ½ of an avocado and juice of one lime to a blender/food processor. Puree salsa. Add salt to taste and if too spicy add additional lime.
Place the salsa in the fridge and prepare additional toppings. I added leftover Jalapeno aioli from the Torta recipe to the shredded cabbage and use my mandolin for thin slices of radish, turnip and fresh Jalapeno. Pickled red onion, fresh mango, avocado and Queso Fresco are all great additions!!
For pickled red onion and jalapeño aioli visit our Barbacoa Torta Recipe!
If making homemade tortillas follow the link to complete the cooking process and keep warm in a clean towel or tortilla basket. If store bought, warm up tortillas on stove top or in the oven and place in a towel or basket to keep warm.
Turn the oven broiler on high. In a glass dish put a spoonful of coconut oil and allow it to melt in the oven for a few minutes. Place shrimp in the glass dish and toss around in coconut oil. Drizzle any remaining marinade on top of shrimp. I place the oven rack in the middle and allow the shrimp to broil around 5 minutes each side until they are cooked through and have a golden coloring. Also grilling or sautéing the shrimp are great options!
Remove shrimp and squirt with fresh lime. Now it is time to construct your taco! I did a layer of cabbage, slice of avocado and 2 shrimp per taco. I like to make my tortillas on the smaller street taco side. Top it with Fresco, Mango Serrano salsa and crunchy radish, turnip and Jalapeno. A bit of fresh Mango is a great sweet addition as well. Have fun with your toppings and the more colors and veggies the better!
