SHRIMP TACOS WITH MANGO CILANTRO CREMA

SHRIMP TACOS…you’re welcome, Taco Tuesday!

I love great tacos! While there are a few individual elements to make here, rest assured, they are all super easy and quick and leave you with super awesome shrimp tacos!

If you’re looking for another great taco recipe, definitely check out my Fish Tacos With Cilantro Crema recipe, you’ll love!

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SHRIMP TACOS WITH MANGO CILANTRO CREMA

Yield: 10 Tacos

Author: Michelle Williams

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

FOR THE SHRIMP

• 16-20 Count Shrimp (1 pound, shelled, deveined, and cleaned)
• Salt
• Pepper
• Unsalted Butter (8 tablespoons, melted)
• Onion Powder (1/2 teaspoon)
• Garlic Powder (1/2 teaspoon)
• Smoked Paprika (1/4 teaspoon)
• Cayenne Powder (1/4 teaspoon)
• Ground Coriander (1/4 teaspoon)

FOR THE CREMA

• Sour Cream (1 cup)
• Fresh Cilantro (1/2 cup when finely chopped)
• Lime (1, just the juice)
• Garlic Powder (1/4 teaspoon)
• Salt
• Pepper

FOR THE SLAW

• Green Cabbage (1/2, thinly chopped)
• Under-Ripened Mango (1, skinned and thinly chopped)

FOR THE TACO SHELLS

• Flour Tortillas (10)
• Unsalted Butter (roughly 4 tablespoons)
• Black Sesame Seeds (for finishing)
• Fresh Cilantro (roughly 30 whole leaves for finishing)

KITCHEN ITEMS

• Large Mixing Bowl (2)
• Medium Mixing Bowl
• Small Mixing Bowl
• Whisk
• Rubber Spatula
• Cutting Board
• Chefs Knife
• Baking Sheet
• Silpat
• Meat Thermometer (optional)
• Small Frying Pan
• Tongs

Instructions

TO MAKE YOUR SHRIMP

1. Preheat your oven to 400º.
2. Put your shrimp in one of your large mixing bowls and season them with salt and pepper.
3. In your small mixing bowl, mix together your melted butter, onion powder, garlic powder, smoked paprika, cayenne, and coriander. Pour it over your shrimp.
4. Toss your shrimp until they are fully and evenly coated in your seasoned butter.
5. Line your baking sheet with your Silpat.
6. Lay your shrimp in a single layer on your baking sheet.
7. Bake until your shrimp have an internal temperature of 145º (you can test with a meat thermometer)—about 9-10 minutes.
8. Continue onto the next step while your shrimp is baking.

TO MAKE YOUR CREMA

1. In your medium mixing bowl, whisk together your sour cream, lime juice, garlic powder, and cilantro.
2. Season to taste with salt and pepper.
3. Set aside.

TO MAKE YOUR SLAW

1. Combine your sliced cabbage and sliced mango in your second large mixing bowl.
2. Pour half of your crema over your cabbage and mango mixture. Use your rubber spatula to fully and evenly mix it in.

TO MAKE YOUR TACO SHELLS

1. Over medium heat, melt 1/2 tablespoon of butter in your frying pan.
2. Place a tortilla on it. You will see the butter start bubbling around the edges, that means you’re right on track.
3. Use your tongs to check the underside. Once it is golden, remove your tortilla from the frying pan and fold it in half, gold side out, on a plate. If you don’t fold it right away, as it cools it will harden slightly, and when you do ultimately fold it, you risk the tortilla cracking.
4. Repeat this process for all of your tortillas. Do note that you may not need as much butter between each tortilla. Gauge what you have in the pan and add little by little as needed.

TO ASSEMBLE YOUR SHRIMP TACOS

1. Place small tong full of your slaw inside of each of your tortillas.
2. Place 3-4 shrimp on top of the slaw.
3. Add a little more slaw on top of your shrimp. You don’t want these over-stuffed or they will fall apart when your try to eat them.
4. Drizzle a little of your crema over your filling.
5. Sprinkle your black sesame seeds and whole cilantro leaves over your crema.
6. Eat and enjoy!

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