It’s no secret that we love our tacos! It also happens to be an easy weeknight meal you can throw together for the whole family to enjoy.
The star of the show here is the salsa topping—creamy avocado and sweet mango balance the heat from the fresh jalapeño. You can omit the batter on the shrimp and pan-fry them instead for a lighter option.
If you enjoy tequila, as we do, pair this dish with one of our margarita recipes for the full experience!
RECIPE:
Crispy Shrimp Tacos with Avocado Mango Salsa
Serves 4
INGREDIENTS
CRISPY SHRIMP
1 lb large shrimp, peeled, deveined and with tails removed
2 cup buttermilk
1 tbsp hot sauce
1 cup all-purpose flour
1/4 cup cornmeal
1/2 tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
Flour tortillas, warmed or grilled
Shredded lettuce, for serving
Crumbled queso fresco, for serving
Sour cream, for serving
Lime wedges, for serving
AVOCADO MANGO SALSA
1 ripe avocado, pitted and diced
1 mango, peeled, pitted and diced
1/2 jalapeno, seeded and diced
1/2 red onion, diced
1/4 cup cilantro, chopped
Juice of 1/2 lime
Pinch of salt
INSTRUCTIONS
Combine all the ingredients for the avocado mango salsa in a bowl and place in the fridge to chill while you prepare the tacos.
In a large bowl, add buttermilk and hot sauce. Add shrimp and marinate for 10-15 minutes. Add flour, cornmeal and seasonings to a separate shallow bowl.
Add an inch of canola oil to a medium saucepan and heat on medium-high.
Remove the shrimp from the buttermilk mixture, allowing most of the liquid to drain back into the bowl. Coat shrimp in the flour mixture, making sure to cover all the edges. Fry in the pan 1-2 minutes on each side until golden brown and cooked through. While hot, sprinkle each shrimp with flaky sea salt.
- Assemble the tacos by layering crispy shrimp, lettuce, queso fresco, sour cream and a generous scoop of mango salsa onto a warm tortilla. Serve with extra lime wedges.
