Blackened Shrimp Taco Bowls with Mango Salsa
Simple, healthy, and loaded with flavor. These blackened shrimp tacos bowls with mango salsa are the tastiest summertime recipe. Easy to assemble, these bowls are perfect for busy nights at home.
Ingredients
Shrimp and tortillas:
- 1 lb. thawed raw jumbo shrimp , deveined and peeled
- 2 tablespoons butter
- 4 flour tortillas , warmed in a pan or in the oven
Blackening spice
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- few turns of black pepper
Mango strawberry salsa
- 1 cup cucumber, diced, remove the seeds and core before dicing
- ½ cup shallots, diced
- ¼ cup jalapeno, diced, remove the seeds and veins before dicing
- 1.5 cups strawberries, diced, remove the stem about 12-15 small - medium strawberries
- 1.5 cups pineapple, diced, fresh or canned will work
- 2 cups mango, diced, I used two mangoes, it was about 1 cup each
- ¼ cup cilantro, chopped, fresh cilantro
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon lime juice, fresh squeezed
- pinch salt
Optional toppings
- charred corn kernels, 2-3 ears of corn
- red cabbage slaw
- avocado slices, 2 avocados sliced
- lime wedges, 2 limes cut into wedges
- salsa
- red bell peppers
- red onion
- cherry tomatoes
Equipment
- 3 mixing bowls
- 11-inch non-stick skillet
Instructions
Prepare the blackening spice:
- In a small bowl, combine the oregano, onion powder, garlic powder, cayenne pepper, paprika, salt and pepper. Stir well.
Prepare the shrimp:
- Add the thawed shrimp to a colander. Drain off any excess liquid.
- Peel and devein the shrimp if they are not deveined. When peeling, I left the tails on for photo purposes, but you can remove the tails.
- In a mixing bowl, combine the prepared shrimp and the blackening spice. Make sure each shrimp is well coated.
- Grab an 11-inch non-stick skillet and spray it with cooking spray. Add 2 tablespoons of butter.
- Once the butter is melted and hot, add the shrimp. Let them cook for 3 minutes on each side. To get them crispy let them sit untouched for the full 3 minutes on each side. Only flipping once.
- Once the shrimp are cooked through, remove them from the heat and set them aside.
Prepare the mango strawberry salsa:
- Dice the shallots, cucumber, jalapeno, strawberries, mango, pineapple, and cilantro and add it to a large mixing bowl. Add the firmer ingredients to the bottom of the bowl first. So, the shallots, cucumber and jalapeno. This makes it easier to toss.
- Add the lemon juice, lime juice and pinch of salt. Gently fold everything together.
- Set the salsa aside.
Assemble the bowls:
- Add your warmed tortilla to the bottom of the bowl.
- Top with the cooked shrimp.
- Next, add the mango strawberry salsa
- Add whatever toppings you desire. I used cabbage, charred corn, avocado and lime wedges.
Nutrition
Serving: 1serving, Calories: 675kcal, Carbohydrates: 123g, Protein: 26g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 158mg, Sodium: 1195mg, Potassium: 514mg, Fiber: 11g, Sugar: 76g, Vitamin A: 13108IU, Vitamin C: 94mg, Calcium: 201mg, Iron: 8mg