Description

These Spicy Shrimp Tacos with Charred Corn and Mango Salsa are a vibrant and flavorful dish perfect for a quick weeknight dinner or a festive gathering. Juicy shrimp are seasoned with chili powder and cumin, grilled to perfection alongside sweet corn, then paired with a fresh and tangy mango salsa all wrapped in warm corn tortillas. This recipe combines smoky, spicy, sweet, and citrusy elements for a delightful culinary experience that’s both satisfying and refreshing.

Ingredients

Scale

Shrimp and Seasoning

1 lb large raw shrimp, peeled and deveined
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
Salt and pepper to taste

Tacos and Toppings

8 small corn tortillas
1 cup sweet corn, grilled or frozen
1 ripe mango, diced
1/2 cup red onion, chopped
Juice of 1 lime
Salt to taste (for mango salsa)

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Instructions

Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C), to ensure it’s hot enough to char corn and cook shrimp evenly.
Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, salt, and pepper until they are evenly coated with the spices and oil.
Grill the Corn: Place the corn on the grill and cook for about 10-12 minutes, turning occasionally until it develops a charred, smoky flavor. Allow the corn to cool slightly, then cut the kernels off the cob.
Prepare Mango Salsa: In a bowl, combine the diced mango, chopped red onion, lime juice, and salt. Mix well to create a fresh, tangy salsa to top the tacos.
Grill the Shrimp: Place the seasoned shrimp on the grill and cook for about 3-4 minutes per side until they turn pink and opaque, indicating they are fully cooked.
Warm the Tortillas and Assemble: Warm the corn tortillas on the grill for about 1 minute on each side until they are pliable and slightly charred. Fill each tortilla with grilled shrimp, charred corn kernels, and a generous spoonful of mango salsa. Serve immediately.

Notes

For an extra kick, add sliced jalapeños or a drizzle of hot sauce to the tacos.
Use fresh corn when in season for the best flavor, but frozen corn works as a convenient alternative.
If you don’t have a grill, you can char the corn and cook shrimp using a grill pan or stovetop skillet.
To make the tacos gluten free, ensure the corn tortillas are certified gluten free.
Leftover shrimp and salsa can be stored separately in airtight containers in the fridge for up to 2 days.