Crispy Shrimp Tacos with Avocado Mango Salsa

By Sweet July

It’s no secret that we love our tacos! It also happens to be an easy weeknight meal you can throw together for the whole family to enjoy.

Serves: 4

The star of the show is the salsa topping—creamy avocado and sweet mango balance the heat from the fresh jalapeño.

Omit the batter on the shrimp and pan-fry instead for a lighter option.

If you enjoy tequila, as we do, pair this dish with one of our margarita recipes for the full experience!

Ingredients

CRISPY SHRIMP
1 lb large shrimp, peeled, deveined and with tails removed

2 cup buttermilk

1 tbsp hot sauce

1 cup all-purpose flour

1/4 cup cornmeal

1/2 tbsp chili powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cumin

Flour tortillas, warmed or grilled

Shredded lettuce, for serving

Crumbled queso fresco, for serving

Sour cream, for serving

Lime wedges, for serving

AVOCADO MANGO SALSA

1 ripe avocado, pitted and diced

1 mango, peeled, pitted and diced

1/2 jalapeno, seeded and diced

1/2 red onion, diced

1/4 cup cilantro, chopped

Juice of 1/2 lime

Pinch of salt

Instructions

step 1

Combine all the ingredients for the avocado mango salsa in a bowl and place in the fridge to chill while you prepare the tacos.

step 2

In a large bowl, add buttermilk and hot sauce. Add shrimp and marinate for 10-15 minutes. Add flour, cornmeal and seasonings to a separate shallow bowl.

step 3

Add an inch of canola oil to a medium saucepan and heat on medium-high.

step 4

Remove the shrimp from the buttermilk mixture, allowing most of the liquid to drain back into the bowl. Coat shrimp in the flour mixture, making sure to cover all the edges. Fry in the pan 1-2 minutes on each side until golden brown and cooked through. While hot, sprinkle each shrimp with flaky sea salt.

step 5

Assemble the tacos by layering crispy shrimp, lettuce, queso fresco, sour cream and a generous scoop of mango salsa onto a warm tortilla. Serve with extra lime wedges.