Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa
Tacos are incredibly versatile and give you so many different options as far as protein and toppings go. Think about it, there are flank steak tacos, chicken tacos, mojo pork tacos, carne asada, carnitas, al pastor, seriously the list goes on and on. Often times I like to take flavors from a bunch of different tacos that I like and combine them into one. A lot of times I simply make several different things to give my family and guests as many options as possible. It’s odd that my daughter doesn’t like meat but loves ground beef, or she doesn’t like grilled chicken but is obsessed with slow cooked chicken. More often than not, I’m playing Chef Billy’s buffet, but whatever it takes to get some great food into my family’s belly!
Turn up your #TacoTuesday night with this delicious Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa!
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Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Author Chef Billy Parisi
Ingredients:
For the Toppings:
1 cup of thinly sliced red cabbage
1 cup of thinly sliced green cabbage
1 cup of peeled small diced fresh mango
1 cup of peeled and seeded small diced fresh papaya
½ peeled and small diced sweet onion
1 seeded and small diced red bell pepper
1 seeded and small diced jalapeño
2 tablespoons of chopped fresh cilantro + fresh leaves for garnish
juice of 1 lime
½ cup of crumbled cotija cheese
1 can of BUSH’S Honey Chipotle Grillin’ Beans heated
6 corn tortillas
Kosher salt and fresh cracked pepper to taste
For the Shrimp:
1 pound of peeled and deveined 16/20 shrimp
1 tablespoon of olive oil
1 teaspoon of cumin
1 teaspoon of chili powder
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Preheat the grill to medium-high heat.
2. In a medium size bowl combine the mango, papaya, onions, peppers, chopped cilantro, lime juice and salt and pepper and mix to make a salsa. Keep cool before serving.
3. Add the shrimp to a medium size bowl and mix with olive oil, cumin, chili powder and salt and pepper until combined.
4. Cook the shrimp on a hot grill for 2 to 4 minutes per side or until lightly browned and cooked through out. The shrimp should be bright white in the inside.
5. To Plate: Lay down a corn tortilla and layer on as followed: heated beans, cabbages, shrimp, mango salsa, cotija cheese, cilantro leaves. Serve!
Recipe Video:
