Seafood
Mango Habanero Shrimp Tacos
Grilled shrimp skewers with fresh mango salsa, sweet and hot in the same bite.
- 31 min total
- 25 min prep
- 6 min cook
- Easy
- Serves 4 (makes 12 tacos)
- Shrimp
Ingredients
- 1.5 lb large shrimp, peeled and deveined
- 5 tbsp Mango Habanero White Balsamic, divided
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt, divided
- 1 ripe mango, diced
- 1/2 red onion, finely diced
- 1 red bell pepper, finely diced
- 1/2 cup chopped fresh cilantro
- 12 corn tortillas, warmed
- 1 avocado, sliced
- Lime wedges, to serve
Let’s make it
- Toss the shrimp with 2 tbsp Mango Habanero White Balsamic, the olive oil, smoked paprika and 1/2 tsp salt. Marinate 15 minutes while you build the salsa.
- Combine the mango, red onion, bell pepper, cilantro, 2 tbsp of the white balsamic and the remaining 1/2 tsp salt. Let it sit so the flavours settle.
- Thread the shrimp onto skewers and heat a grill or grill pan to high.
- Grill 2-3 minutes per side, until charred at the edges and just opaque through.
- Slide the shrimp off the skewers into warm tortillas, top generously with mango salsa and avocado.
- Finish with the last tablespoon of white balsamic and serve with lime wedges.
Why it works
Skewers keep small shrimp from falling through the grates and let you turn a dozen at once, so nothing overcooks while you fish for stragglers. The same balsamic in the marinade and the salsa ties the two halves of the taco together.
The OTM finish
A drizzle of Mango Habanero White Balsamic across the built tacos, just before they go to the table.
Make it your own
Swap in pineapple for the mango, use grilled fish or chicken, or add crumbled cotija and shredded cabbage for crunch.
Quick tip
Soak wooden skewers 20 minutes first, or use two skewers per row so the shrimp cannot spin when you turn them.
Shop the recipe
The bottle this recipe is built on.