Shrimp Street Tacos with Mango Habanero Salsa

It has been a busy start to fall here! First off, last month I celebrated my 32nd birthday… yikes. It was a low-key day of brunch, day drinks and football, since my last couple birthdays have been very eventful.

Year 30 was celebrated on a party bus (literally, a school bus), cruising up Highway 1 in Southern California with my friends. It was bittersweet though, because two days later most people on that bus, including my husband, went off on deployment for 7 months.

31 was the first birthday I spent in Hawaii, but it wasn’t as fun as one would expect. We actually flew home from our house hunt on my birthday, and spent most of the day stressed out and making real estate offers. We were actually negotiating one house that fell through due to stubborn sellers, but it was a blessing in disguise, because I love the house we ended up with.

My husband’s birthday is a month and a day after mine, so funny enough, we made our first offer on our current home on my birthday and closed all the paperwork on his! It doesn’t feel like a year ago, especially since the home renovation is stillllllllll going on, but…

EXCITING NEWS. After a visit from the electrician on Saturday, my kitchen will be DONE. 100% done. I have been dying to share before and after pictures, but couldn’t bring myself to do it with a couple lingering projects. Make sure to follow @thepickygourmet on Instagram or Facebook to see the reveal next week!

For now, let’s get to tacos. Coincidentally, today is National Taco Day! Hurry up, you might still have time to run to the store (or, you know, a drive-thru). If you missed it this year, there’s always Taco Tuesday. Read on and you’ll be prepared.

Growing up in New England, I wasn’t a taco fan. When I was a kid (you can do the math now that you know how old I am), a taco was usually a hard shell full of dried ground beef, some cheese and maybe some shredded lettuce. Over the past couple decades though, with the help of food trucks and inventive chefs, more authentic and more inventive tacos have been pushed into the mainstream.

My time living in California really made me fall in love with them. I don’t eat red meat so chicken, fish & shrimp tacos are my preference. I love that kind of Baja, tropical, street taco style that is all over SoCal. That’s what inspired this post.

I am calling these street tacos not because I am selling them out in front of my house from a cart, but because this isn’t a very strict recipe post. It’s more of a blueprint of how to set up a really awesome build-your-own taco spread.

Coming soon, to your kitchen… if you want

Let’s start with the main attraction here, my mango habanero salsa I’ve been working on for a few months!

Mango Habanero Salsa

  • 1-2 habaneros
  • 1 yellow or orange bell pepper
  • 1/2 white onion
  • 1 carrot
  • 3 cloves of garlic
  • 2-3 Tbsp olive oil
  • 1 mango
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave syrup or honey
  1. Cut the habanero (or habaneros, if you are adventurous) in half and remove the seeds. Be very careful, wear gloves if you can and immediately wash your hands after.
  2. Chop the bell pepper, onion and carrot down to a similar size as the habanero halves. Make sure to remove the seeds from the pepper and to peel to carrot. Add all the veggies and garlic to a sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast the veggies at 350 degrees for about 15 minutes until tender and some char appears on the onion and peppers. Set aside to cool.
  4. Peel and remove the pit from the mango (it doesn’t have to look pretty). Put the mango and the roasted veggies and garlic into a blender with the apple cider vinegar and agave. Blend until smooth.

This recipe makes enough to fill a mason jar and trust me, that will last you a while. This can get spicy, so a little goes a long way. And it’s not just for tacos! I love to use this as a marinade for grilling chicken or to mix a dollop into some ketchup for a spicy, sweet dip for fries.

But we’re talking tacos. Here’s the rest of what you need to make my shrimp street tacos:

  • Small Corn Tortillas
    • Some packages will actually say street tacos. Besides being traditional, I like the small tortillas because guests can make as little or as much as they want and try different combos
    • Alternatives: Of course, you can use whatever tortilla you like. If you want something larger, if you just prefer the flour ones or those whole wheat versions, go for it. You just need a vessel.

  • Shrimp
    • Here’s my big shortcut. All I used was a bag of frozen shrimp (raw, cleaned & deveined) and my favorite bottled Caribbean jerk marinade. Just an hour of marinating and about 4 minutes in a skillet or on a grill pan, and you have perfect shrimp. I like the jerk marinade to play up the sweet and spicy aspects, but you could use any flavor you want… chipotle, barbecue, etc. If in a pinch, some olive oil, honey and hot sauce can be whisked together for a quick sauce.
    • Alternatives: Any other protein. Beef, chicken, pork or fish. If you have a big crowd to feed or are feeling ambitious, try making more than one. Just make sure it’s either shredded or cut to bite size pieces. Tofu is a good option for vegetarians, as are hearty vegetables like cauliflower, squash or potatoes. (I just found out about potato tacos a couple years ago, and trust me, they are fantastic.)

  • Fresh Salsa
    • Since we have the super spicy, super smooth mango habanero salsa, I like to contrast that with something fresh and with some texture. I threw together some chopped red sweet peppers from my garden with white onion and avocado, in equal parts. I did about 2/3’s of a cup of each, then simply tossed it with some sea salt and the zest and juice of a lime.
    • Alternatives: I usually go with a traditional pico de gallo, with tomatoes. If my spicy salsa was tomato based, I might do a fresh salsa with mango or pineapple. I’m really into balance and giving people options, but at the end of the day, if you know everyone will be happy with one sauce or salsa, that’s fine. For me personally, my husband and I loveeee spicy stuff but our guests aren’t always down for that.

  • Garnishes
    • My rule of thumb here is to have at least three extra things to dress up your tacos. It sounds like a lot, but it’s easy. I’m always start with something pickled, because it adds texture and I love that vinegar-y pop of flavor. I have to have my pickled onions and my husband loves pickled jalapeños. I make my own at home, but you can find this stuff in stores too. Next is something to tame all that heat, and that’s easy. Sour cream. I might get wild and mix a little lime juice and zest in there. Lastly, something fresh, and for me, that’s cilantro.
    • Alternatives: You don’t have to do pickled things and cilantro if that’s not your jam. Classic toppings like shredded lettuce, cheese, chopped onions, avocado, fresh jalapeños and beans are great for adding texture and freshness. For the cooling aspect, you could use guacamole or Mexican crema.

My favorite thing about throwing a taco party is that almost everything can be made in advance. When it’s time to eat, everything goes out on the table and your guests get to help themselves.

The more options you provide, the more fun combos you can make. My plate looked like a bunch of snowflakes, each taco unique and beautiful in it’s own way.

Where do you start?

This is easy enough to do for Taco Tuesday and fun enough for a weekend party with a few cervezas. It’s perfect to break up the monotony of chicken wings and dip on Sunday if you are a football fan. Trust me, your friends will love this. (And if they don’t, they might not be your friend.)

How are you celebrating National Taco Day? Let me know what your favorite taco toppings are. If you need me, I’ll be digging into all the leftover goodies I have from this post! See you next time!

Taco Tuesday Two Ways

Fun fact: Taco Tuesday was supposedly a promotion created by Wyoming based fast food chain Taco John’s in the 1980’s. I’m not exactly sure how it got so popular, because everyone has heard of Taco Tuesday. I only just heard about Taco John’s when I drove through the plains states and saw signs for them last September. Whatever the reason, you are bound to see a couple #tacotuesday pictures or statuses on social media once a week.

I’ve got a lot of directions to give, so I’m going to keep the introduction really brief. I wanted to do a taco post, so I played around with a couple ideas one day. I ended up with two different dishes, using similar ingredients, that were both so good I couldn’t decide between them. Before I get to those recipes, there are two components I made beforehand and used in both.

Pickled Jalapenos

Now these are optional. My husband and I like spicy food, so we benefit from having a jar of these in the fridge. If spicy is not your thing, you can skip this.

To make these, combine 1 cup of water and 1 cup of white or rice vinegar in a sauce pan. Add 3 Tbsps of sugar, 1 Tbsp of salt, 2 crushed garlic cloves and bring to a boil. Stir in 10-12 jalapeños (sliced, seeds and all), remove from heat and let it rest for about 15 minutes. The jalapeños will start turning a darker, more olive green color. Using tongs, stuff a mason jar as tightly as possible with the jalapeño slices and then pour the pickling liquid over the peppers. Cover and refrigerate.

Mango Salsa

I’m going to be honest, Whole Foods had mangoes on sale last week. They were in my last recipe as well. It’s summer and I am really into using fruits in everything lately.

You can make this salsa in a flash by simply combining 1 finely diced mango, 2-3 finely diced Roma tomatoes and 1/2 of a red onion, you guessed it, finely diced, in a bowl. Then zest and juice a lime, add to the salsa and toss to coat. Cover and refrigerate.

Now it’s taco time!

Fried Shrimp Tacos

Yields 4 tacos

  • 4 small flour tortillas
  • 12 large shrimp, cleaned & deveined, tails removed
  • 1 cup buttermilk
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 1 cup mango salsa
  • 1/4 cup queso fresco, crumbled
  • fresh cilantro, lime & pickled jalapeños for garnish
  •  salt & pepper for garnish
  1. Combine buttermilk, cayenne, garlic & paprika in a bowl. Add shrimp, tossing to coat. Cover and refrigerate for about 1 hour.
  2. Char the tortillas over a gas burner or warm in the oven on low heat. Set aside.
  3. Heat oil in a fryer or pot to 375 degrees. Set up a dredging station with the shrimp in one bowl, the egg wash in a second, and the panko bread crumbs in a third. Dip the buttermilk soaked shrimp in the bread crumbs, then the egg wash, then the bread crumbs again. Fry for about 3 minutes, until golden brown. Drain on a paper towel and season with salt and pepper.
  4. Divide the mango salsa between the tortillas and top with queso fresco and pickled jalapeños (if desired). Lay 3 fried shrimp on each taco, garnish with cilantro, and a squeeze of fresh lime juice.

This was my initial idea for this blog post. Shrimp tacos are my favorite, but I had never tried making them fried before. The shrimp were so crunchy from the panko, it was a great contrast with the fresh salsa. If you want a little extra creaminess, a dollop of sour cream or guacamole would be amazing. I just tried to keep it light and simple since the protein was deep fried.

So as if those weren’t enough, I also noticed scallops on sale. I really don’t work with them a lot, but I thought why not? I knew I would have leftover mango salsa from the tacos, so I decided to do a second dish. I used some of the same ingredients, but in a different enough way that you could serve them together on Taco Tuesday, or for back to back week night dinners.

Spicy Scallop Tostadas 

Yields 4 tostadas

  • 4 small flour tortillas
  • 8-12 scallops
  • 1 tsp lemon peppoer
  • 1 tsp ginger
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 cup mango salsa
  • 1/4 cup sour cream
  • 1-2 Tbsp hot sauce
  • lime & pickled jalapeños for garnish
  • salt & pepper to season
  1. Heat oil in a fryer or large pot to 350 degrees. Fry tortillas one or two at a time, for about 5 minutes, flipping once, until golden brown & crispy. Place on paper towels to drain and set aside.
  2. Combine lemon pepper, ginger, chili & garlic in a bowl. Warm a skillet with a little oil over medium heat. Roll the scallops in the spice mixture then place in the skillet. Sear for 3-4 minutes on each side, until cooked through.
  3. While the scallops cook, divide the mango salsa onto the fried tortillas. Stir together sour cream & hot sauce to taste in a small bowl and set aside.
  4. Place 2-3 scallops on each tortilla, on top of the salsa. Garnish with the sour cream mixture, a squeeze of fresh lime juice, a pinch of salt & pepper, and pickled jalapeños (if desired).

I hate buying a bunch of stuff for one dinner and then having all this extra food. These recipes have the mango salsa, tortillas, lime and (optional) pickled jalapeños in common. You can even reuse the frying oil for both.

The way these two dishes compliment each other, you could mix them up. Imagine the shrimp, scallops, salsa and garnishes all displayed with the choice of fried or warmed tortillas like a build your own buffet. Add your own favorite proteins or toppings, if seafood isn’t up your alley. Throw in a pitcher of margaritas and call it the best Taco Tuesday your friends have ever seen.

Tacos. Perfect for a party. Perfect for a week night family meal. No wonder so many people reserve one night a week for them. Let me know what your think, or if you have any fun Taco Tuesday rituals or recipes you love!

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