Shrimp Tacos With Mango Salsa is one of the fastest dinners to whip up. I have posted mango salsa recipe before which you can make ahead of the time to eat it. You can use chicken if you don’t like shrimps, and also you can make use of corn, or flour tortilla (any size of your choice). You can add any garnish of your choice, I used avocados and tomatoes.
- 1 Pound Shrimp (peeled, deveined, tail removed)
- 2 Tablespoons Butter
- 1/2 Teaspoon Lemon juice
- 1 Tablespoon Creole seasoning
- 1 Teaspoon Onion powder
- 1 Teaspoon Garlic powder
- Knorr bouillon powder/ cube
- Salt and pepper
- Mango Salsa
- Flour or corn Tortillas
- Cabbage for serving
Clean the shrimps.
Add the seasoning; creole seasoning, knorr, onion powder, garlic powder, salt, and pepper. Mix to combine.
Place a saucepan/pot over a medium-high heat.
Add the butter and melt until it hot. Place the shrimps in a single layer. Cook each side for about 3 minutes (depending on the size) until the shrimps are fully cooked. Add the lemon juice and let simmer.
Remove on to a plate and set aside.
Slice the cabbage and drop them in the pan used for shrimps and coast the cabbage with leftover seasonings in the saucepan. This step is optional, I didn't want to waste all the juices from shrimps. You can use coleslaw with your favorite dressing instead of cabbage.
Get the mango salsa.
Warm the tortilla, place the cabbage (or sauce and/ or coleslaw, whichever one you're using), add the shrimps and the mango salsa.
Roll up and enjoy!