Sweet & Spicy Shrimp Tacos with bold flavor and filled with grilled shrimp, queso fresco and La Victoria Mango Habanero Salsa.
Summer is here and with summer comes delicious flavorful light dinners on the patio. At least that’s my version of summer. When it comes to summer dining, light and fresh is the way to go. That’s why these Sweet & Spicy Shrimp Tacos can’t be beat. The flavors just scream SUMMER!
When I travelled to Cancun several years ago, I experienced Mexican food on a whole other level. Being the city is right on the ocean, most restaurants served many seafood options. Never one to pass up fish or Mexican food, I ate my way to happiness while there. Since then, I’ve enjoyed a variety of Mexican dishes with a seafood twist. Take my Salmon Tacos…. always a favorite. And my Crab Enchiladas aren’t too shabby either. Since then, I’ve incorporate seafood into Mexican recipes as often as I can.
With La Victoria Habanero Mango Salsa, this was easy. Fresh shrimp, avocado and the sweet & spicy flavor of La Victoria took these Shrimp Tacos to a flavorful level and took me back to my time in Cancun. With chunks of sweet, juicy mango and spicy habanero peppers, this tasty salsa was the perfect topping for fresh grilled shrimp.
This recipe is a way I found fresh summer flavor. This summertime recipe was perfect for outdoor dining. Shrimp cooks up in no time at all so your Shrimp Tacos are on the table lightning fast for those busy weeknights. You can cook them on the grill outside or use a grill pan. I used a grill pan this time but either way, it’s wonderful.
Sweet & Spicy Shrimp Tacos
- 18 Large shrimp (peeled & deveined)
- 1 tablespoon Two Snooty Chefs Southwest Sedona (or your favorite southwest seasoning)
- cooking spray
- 6 blue corn taco shells
- 1/2 Large avocado (sliced into thin slices)
- 3oz queso fresco cheese (crumbled)
- 1/4 lightly packed cilantro leaves
- 1/4-1/3 cup La Victoria Mango Habanero Salsa
|Season the shrimp with the southwest seasoning, tossing until well coated. Heat a skillet to medium heat. Spray with cooking spray.|
|Once the pan is heated, add the shrimp and cook 3 - 5 minutes per side. Avoid moving them around while cooking.|
|Layer three shrimp each into a blue shell. Add avocado. Top with cheese, cilantro and salsa. Serve.|
I’m in love with this salsa! And these tacos. Hubby wasn’t too sure with the word habanero in the salsa, but devoured them just the same. The perfect amount of heat really complimented the sweet mango flavor.
Visit La Victoria to follow their flavor journey and get more delicious recipes.
If you make this recipe (and you have to, it’s so good), take a photo & share it to Instagram and tag me (@lorisculinarycreations) & use my hashtag #LorisCulinaryCreations. I want to see your creations!