Habanero-Lime Shrimp Tacos with Mango Salsa and Pickled Onions
Succulent shrimp are sautéed with a fiery habanero-lime butter, then nestled in soft flour tortillas with a cooling mango salsa, pickled red onions, and a sprinkle of toasted coconut flakes for a sweet and spicy tropical twist.
Ingredients
| Ingredient | Measurement |
|---|---|
| Shrimp (medium, peeled and deveined) | 250 grams |
| Habanero Pepper (finely minced, use gloves!) | 0.5 unit |
| Lime Juice | 2 tablespoons |
| Butter (unsalted) | 2 tablespoons |
| Garlic (minced) | 1 clove |
| Flour Tortillas (small) | 4 unit |
| Mango (diced) | 0.5 unit |
| Red Onion (thinly sliced) | 0.25 unit |
| Cilantro (chopped) | 2 tablespoons |
| White Vinegar | 2 tablespoons |
| Sugar | 1 teaspoon |
| Salt | 0.25 teaspoon |
| Coconut Flakes (toasted) | 1 tablespoon |
Nutrition
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Instructions
Preparation
1.
Prepare the pickled onions by combining sliced red onion, white vinegar, sugar, and salt. Let sit for at least 15 minutes.
2.
Dice the mango and chop the cilantro for the salsa.
3.
Mince the garlic and habanero pepper (use gloves!).
4.
Peel and devein the shrimp.
5.
Toast the coconut flakes in a dry pan until golden brown.
Prepare the Pickled Onions and Mango Salsa
1.
In a small bowl, combine the sliced red onion, white vinegar, sugar, and a pinch of salt. Let it sit for at least 15 minutes, or longer for a more intense flavor. This will pickle the onions.
2.
While the onions are pickling, prepare the mango salsa. In a medium bowl, combine the diced mango, chopped cilantro, and a squeeze of lime juice. Mix gently and set aside.
Cook the Habanero-Lime Shrimp
1.
In a medium skillet, melt the butter over medium heat. Add the minced garlic and habanero pepper and cook for about 1 minute, until fragrant.
2.
Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Squeeze the lime juice over the shrimp during the last minute of cooking.
3.
Remove the skillet from the heat.
Assemble the Tacos
1.
Warm the flour tortillas according to package instructions.
2.
Fill each tortilla with the habanero-lime shrimp, mango salsa, and pickled red onions.
3.
Sprinkle with toasted coconut flakes.
4.
Serve immediately and enjoy!