Super Bowl Shrimp Tacos with Mango Salsa
These vibrant shrimp tacos are the ultimate game-day centerpiece, featuring perfectly seasoned, juicy shrimp nestled in warm tortillas and topped with a cool, sweet, and spicy mango salsa. Ready in under 30 minutes, they offer a refreshing, crowd-pleasing alternative to heavy game-day fare without sacrificing flavor or excitement.
Equipment
- Large skillet
- Medium mixing bowl
- small mixing bowl
- Cutting board
- Chef's knife
- Measuring spoons
- Citrus juicer or reamer
- Paper towels
- Tongs or spatula
- Clean Kitchen Towel
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 8 small flour or corn tortillas
- 1 large ripe mango, diced
- ½ small red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Salt to taste
Instructions
- In a medium bowl, gently combine the diced mango, red onion, cilantro, and minced jalapeño. Squeeze the lime juice over the top and season with a pinch of salt. Stir well, cover, and set aside to let the flavors meld while you prepare the shrimp.
- Pat the shrimp dry with paper towels. In a separate small bowl, mix together the chili powder, smoked paprika, ground cumin, garlic powder, and salt. Add the shrimp to the spice mixture and toss until every piece is evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until the shrimp are pink, opaque, and slightly charred. Remove from the heat immediately.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, directly over a gas flame for a charred flavor, or in the microwave wrapped in a damp paper towel for 30-60 seconds. Keep them warm in a clean kitchen towel.
- To assemble, place a few pieces of the cooked shrimp down the center of each warm tortilla. Generously spoon the mango salsa over the top. Serve immediately with extra lime wedges and cilantro on the side.
Notes
For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne to the shrimp spice blend. If fresh mango is unavailable, thawed frozen mango (drained well) can be substituted. To make it a complete meal, serve with cilantro lime rice or a simple green salad. Store any leftover shrimp and salsa separately in the refrigerator for up to 2 days; reheat the shrimp gently in a skillet.