The specific combination of seafood and tacos likely originated along the coastal regions of Mexico, where seafood is abundant. According to Britannica, Baja California has one of Mexico’s largest fishing industries, centred on Ensenada, one of the country’s busiest ports. Moreover, the Baja California Peninsula is renowned for its seafood tacos, with fish and shrimp tacos being especially popular. These tacos typically feature grilled or fried shrimp, often paired with fresh, crisp ingredients like cabbage, avocado, and lime, all wrapped in a soft corn or flour tortilla.

Mango, a tropical fruit originally from South Asia, was introduced to South America and Mexico by the Spaniards in the 1600s. Mango salsa, often enjoyed with shrimp tacos, is a vibrant, fruity, and spicy condiment that reflects the fusion of tropical ingredients with traditional Mexican salsa-making techniques. Salsa, in general, is a staple in Mexican cuisine, typically made from tomatoes, chilies, onions, and cilantro. However, as Mexican cuisine evolved and spread, so did the variety of salsas, with different fruits and vegetables being incorporated to create new flavours.

In the Netherlands, we’re still going strong with summer—occasionally bad weather here and there, but the sun still graces us with nice and warm days (at least that’s what the weather forecast told me). Anyhooos, if summer is still parked on your side of the world, then you have to try these Crispy Shrimp Tacos with Spicy Mango Salsa—it’s the perfect summer dinner. Also, this recipe works in combination with my Apple Arugula Sumac Salad, which is super easy and quick to make. So, if you’re planning to make the salad, then you’re one step away from making this recipe!

The shrimp is crispy yet juicy, paired with the spiciness and spicy-sweet notes from the mango salsa and the tangy sweetness of the Apple Arugula Sumac Salad. All the flavours come together in a single bite and create a party in your mouth. But hey, even if summer ain’t parked on your side of the world, make it anyway—it’s too good of a recipe to skip. Have you tried this recipe and loved it? Then please leave a comment below or on my socials, tag me, or share this recipe, as it helps me keep doing what I love most, which is sharing delicious recipes like this and more.

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

TIPS & TRICKS

Tortilla

For this recipe, I used store-bought soft tortillas. You can choose either soft flour or corn tortillas—both work just fine. A simple trick to form the soft tortillas into a ‘taco shape’ is easy and fuss-free. First, prepare a casserole dish. Then, take one tortilla and warm it up on a preheated pan over medium heat for 20-30 seconds. Flip the tortilla and warm the other side for the same amount of time. Once heated, place the tortilla in the casserole dish and shape it into a ‘taco shape.’ Hold it in place for 2-5 seconds to help it maintain the shape. If it’s too hot to handle, use a kitchen towel or hold it by the tip. Repeat this process for the remaining tortillas, stacking them beside each other so they help maintain their shape. Be careful, as the tortillas will be warm/hot while you do this.

Prawns

You can opt for fresh or frozen prawns—both work well with this recipe. If you choose frozen prawns, allow them to thaw completely before proceeding.

STEPS ON MAKING CRISPY SHRIMP TACOS WITH SPICY MANGO SALSA

Begin by preparing one batch of Apple Arugula Sumac Salad. It takes only 6 minutes to make! Set it aside.

Next, prepare the Spicy Mango Salsa. Peel the mango, and since mangoes have a large flat seed in the centre, you need to cut the flesh around it lengthwise. Stand the mango on its end, holding it steady, and slice down one side starting from the top, staying as close to the seed as possible. Repeat on the other side to get two large pieces of mango flesh, then carefully slice off any remaining flesh from the edges of the seed. Cut the mango flesh into small cubes. Chop the top off the jalapeño, quarter it lengthwise, and chop it into small pieces. For the cherry tomatoes, halve them if they are small or quarter them if they are slightly bigger. Peel the onion and chop it into small cubes.

In a bowl, combine the mango, green jalapeño, cherry tomatoes, brown onion, lemon juice, sugar, and salt.

To make the Crispy Shrimp, first, prepare the ‘crispy shrimp station’. In a small bowl, crack an egg and whisk until well mixed. In a medium bowl, combine panko crumbs, smoked paprika powder, onion powder, garlic powder, cumin powder, and salt. Mix everything together until well incorporated.

With one hand, take the first shrimp and dip it fully in the egg. Then, transfer the shrimp into the panko mixture. Using your other hand, coat the shrimp in the panko mixture. Be gentle during this step to ensure the panko adheres well to the shrimp. Set the coated shrimp on a plate. Repeat the same steps with all the shrimp. Set the coated shrimp aside for 15 minutes to allow the panko to adhere better.

Heat a frying pan over medium-high heat, add oil, and let it come to temperature. Ensure there is enough oil for the coated shrimp to be partially submerged while frying.

Once the oil is hot, place the first batch of coated shrimp in the pan (do not overcrowd the pan to prevent a temperature drop and to ensure even frying). Fry the shrimp for about 2-3 minutes on each side, or until both sides are golden brown. Repeat the steps for the next batches of shrimp (it only took me two batches).

Remove the shrimp from the pan and place them on a large plate.

Prep the soft tortillas (read the Tips & Tricks on how to prepare the tortilla).

Now, to assemble the tacos: Place an equal amount of the Apple Arugula Sumac Salad at the base of each taco. Then, add an equal amount of Spicy Mango Salsa on top of the salad. Finally, place three Crispy Shrimps on top of the Spicy Mango Salsa in each taco.

The Crispy Shrimp Tacos with Spicy Mango Salsa are done and ready to serve!

STORAGE

It is advisable not to store this as it will turn soggy and unpleasant to consume. Hence, make it only on the day you intend to consume it.