Grilled Shrimp Tacos with Mango Salsa

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Grilled Shrimp Tacos with Mango Salsa

• Author: Chef Mia

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Ingredients

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• 1 pound large shrimp (21–25 count) shrimp, peeled & deveined
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp ground cumin
• ½ tsp kosher salt
• ½ tsp ground black pepper
• 1 mango, peeled and diced ( About 1½ cups)
• ½ red bell pepper ( About 1/2 cup)
• cup red onion, finely diced (About half of a small red onion)
• 1 jalapeño pepper, seeded and minced
• ¼ cup cilantro. chopped
• Juice of 1 lime
• ½ tbsp extra virgin olive oil
• 1 tsp agave nectar or honey
• kosher salt and pepper (to taste)
• ¼ cup sour cream
• 2 tbsp chipotle salsa
• Flour or corn tortillas

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Instructions

1. Season the shrimp with the oil and spices. Toss to coat.
2. Heat a grill or grill pan to medium high heat. Cook the shrimp for 1-2 minutes per side. Set aside.
3. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime, olive oil and agave and mix well. Season to taste with salt. For best flavor, let the salsa rest for 5-10 minutes.
4. Combine the sour cream and chipotle salsa. Stir until thoroughly mixed.
5. Warm tortillas in the microwave or using a warm frying pan.
6. Line each tortilla with some mango salsa, then the grilled shrimp, then the chipotle crema. Serve hot.

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These Spicy Shrimp Tacos are marinated in delicious zesty spices and sit on top of a homemade slaw with an avocado crema that makes these so addicting! #shrimptacos #taco #shrimp #seafood #seafoodtacos #mexican #tacotuesday #avocadocrema #spicyshrimp #tacorecipe #bestshrimptacos

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Spicy Shrimp Tacos with Avocado Crema

• Author: Chef Mia

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Description

This easy shrimp taco recipe is everything you’ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw… are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.

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Ingredients

Scale 1x2x3x

• 1 lb shrimp (uncooked, peeled, deveined, tails removed (see note on shrimp prep))
• 1 tsp [dark chili powder]
• 1 tsp [smoked paprika]
• 1/2 tsp [ground cumin]
• 1/2 tsp [dried oregano]
• 1 tsp garlic (minced (or 1/2 tsp [garlic powder]))
• 1/2 tsp [red pepper flakes]
• 1/2 tsp [kosher salt]
• Juice of 1 lime (about 2 tsp)
• 3 tbsp [avocado oil]
• 1 medium avocado (seed removed and flesh scooped out)
• 1/2 cup cilantro
• 1 jalapeño (seeds removed)
• 3 cloves garlic (peeled)
• 2 limes (juiced (3 tbsp))
• 1/2 cup plain greek yogurt
• 3 tbsp [avocado oil]
• 3 tbsp water
• 1/2 tsp kosher salt
• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 8–10 small flour or corn tortillas (lightly toasted)
• Fresh Cilantro
• Lime Wedges

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Instructions

1. In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
2. While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
3. Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
4. You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).
5. Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

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These Air Fryer Bang Bang Shrimp Tacos take inspiration from the iconic Bonefish Grill menu item, and transform it into a healthier full meal! The shrimp is air fried until perfectly crispy, then tossed in a creamy and spicy sauce, and served with homemade slaw and flour tortillas. A fun dinner recipe that’s ready in under 30 minutes!

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Air Fryer Bang Bang Shrimp Tacos

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

These Air Fryer Bang Bang Shrimp Tacos take inspiration from the iconic Bonefish Grill menu item, and transform it into a healthier full meal! The shrimp is air fried until perfectly crispy, then tossed in a creamy and spicy sauce, and served with homemade slaw and flour tortillas. A fun dinner recipe that’s ready in under 30 minutes!

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Instructions

1. First, pat the shrimp dry. Then set up your dredging station with 3 shallow bowls. To one of the bowls, add the tapioca flour and seasonings. To the second bowl, add the breadcrumbs. To the last bowl, add the eggs and a splash of water and whisk until combined. 1 lb large raw shrimp, 2 large eggs, ½ cup tapioca flour, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp onion powder, kosher salt & black pepper, 1.5 cups panko breadcrumbs
2. Dip each shrimp into the tapioca flour, then the egg, then the breadcrumbs. I like using one hand for the wet ingredients and one for the dry, to make it a little less messy. Place breaded shrimp onto air fryer basket and spray the top with oil. You will likely need to cook the shrimp in two separate batches.cooking spray
3. Air fry the shrimp at 390F for 7 minutes, flipping halfway through. After you flip the shrimp, spray the other side with oil and return to the air fryer.
4. While the shrimp is cooking, add all of the bang bang sauce ingredients to a medium bowl and whisk until smooth. Then, add all of the slaw ingredients to a large bowl and toss to combine.½ cup mayonnaise, ¼ cup thai sweet chili sauce, 1 tsp sriracha, 8 oz coleslaw mix, ¼ cup chopped cilantro, ¼ cup chopped green onion, 2 tbsp mayonnaise, juice from ½ lime, squirt of sriracha, kosher salt
5. After the shrimp is done cooking, add it to a large bowl and pour the bang bang sauce over top (reserving a little bit for garnish, if you'd like). Gently toss or shake the bowl to coat the shrimp in the bang bang sauce.
6. Warm your tortillas over an open flame, on a pan, or in the microwave. Then, assemble your tacos, starting with the tortillas, a bit of the slaw, the shrimp, any leftover bang bang sauce you have, and garnish with some sliced green onion. Enjoy!10 flour tortillas, chopped green onion

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Notes

*NOTE: You can also substitute an equal amount of Heinz Thai Inspired Sweet Chili Sauce.
GLUTEN FREE SUBS: To make this recipe gluten free simply use gluten-free panko breadcrumbs and your favorite gluten free taco-sized tortillas.
SERVING SIZE & NUTRITION INFO: This recipe makes about 10 tacos, assuming you add 3-4 large shrimp to each taco. The nutrition info listed below is for 1 taco, and is only an estimate.

These Air Fryer Bang Bang Shrimp Tacos take inspiration from the iconic Bonefish Grill menu item, and transform it into a healthier full meal! The shrimp is air fried until perfectly crispy, then tossed in a creamy and spicy sauce, and served with homemade slaw and flour tortillas. A fun dinner recipe that’s ready in under 30 minutes!

Print

Air Fryer Bang Bang Shrimp Tacos

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

These Air Fryer Bang Bang Shrimp Tacos take inspiration from the iconic Bonefish Grill menu item, and transform it into a healthier full meal! The shrimp is air fried until perfectly crispy, then tossed in a creamy and spicy sauce, and served with homemade slaw and flour tortillas. A fun dinner recipe that’s ready in under 30 minutes!

---

Instructions

1. First, pat the shrimp dry. Then set up your dredging station with 3 shallow bowls. To one of the bowls, add the tapioca flour and seasonings. To the second bowl, add the breadcrumbs. To the last bowl, add the eggs and a splash of water and whisk until combined. 1 lb large raw shrimp, 2 large eggs, ½ cup tapioca flour, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp onion powder, kosher salt & black pepper, 1.5 cups panko breadcrumbs
2. Dip each shrimp into the tapioca flour, then the egg, then the breadcrumbs. I like using one hand for the wet ingredients and one for the dry, to make it a little less messy. Place breaded shrimp onto air fryer basket and spray the top with oil. You will likely need to cook the shrimp in two separate batches.cooking spray
3. Air fry the shrimp at 390F for 7 minutes, flipping halfway through. After you flip the shrimp, spray the other side with oil and return to the air fryer.
4. While the shrimp is cooking, add all of the bang bang sauce ingredients to a medium bowl and whisk until smooth. Then, add all of the slaw ingredients to a large bowl and toss to combine.½ cup mayonnaise, ¼ cup thai sweet chili sauce, 1 tsp sriracha, 8 oz coleslaw mix, ¼ cup chopped cilantro, ¼ cup chopped green onion, 2 tbsp mayonnaise, juice from ½ lime, squirt of sriracha, kosher salt
5. After the shrimp is done cooking, add it to a large bowl and pour the bang bang sauce over top (reserving a little bit for garnish, if you'd like). Gently toss or shake the bowl to coat the shrimp in the bang bang sauce.
6. Warm your tortillas over an open flame, on a pan, or in the microwave. Then, assemble your tacos, starting with the tortillas, a bit of the slaw, the shrimp, any leftover bang bang sauce you have, and garnish with some sliced green onion. Enjoy!10 flour tortillas, chopped green onion

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Notes

*NOTE: You can also substitute an equal amount of Heinz Thai Inspired Sweet Chili Sauce.
GLUTEN FREE SUBS: To make this recipe gluten free simply use gluten-free panko breadcrumbs and your favorite gluten free taco-sized tortillas.
SERVING SIZE & NUTRITION INFO: This recipe makes about 10 tacos, assuming you add 3-4 large shrimp to each taco. The nutrition info listed below is for 1 taco, and is only an estimate.