Crispy Shrimp Tacos with Spicy Mango Salsa
Summer on a plate, crispy shrimp tacos with spicy mango salsa and apple arugula sumac salad!
Ingredients
- 6 pieces Soft round Tortillas flour/corn tortillas
- 1 batch Apple Arugula Sumac Salad
Spicy Mango Salsa
- 100 g Mango chopped into small pieces and not overly ripe
- 1 Brown Onion finely diced
- 4 Cherry Tomatoes halved
- 10 ml Lemon Juice
- 1-2 tsp Fine White Sugar/Castor Sugar
- ½ tsp Salt
Crispy Shrimp
- 18 pieces Shrimps/Prawns peeled and deveined
- 1 large Egg
- 40 g Panko Bread Crumbs
- 1½ tsp Smoked Paprika Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 tsp Salt
Instructions
- Begin by preparing one batch of Apple Arugula Sumac Salad—it takes just 6 minutes! Set it aside.
- Hold the mango upright with the stem facing up. Slice about 1 cm from the center on both sides to remove the mango cheeks. Score the flesh in a grid pattern without cutting through the skin, then scoop out the cubes with a spoon or push the skin outward to release them. For the middle section, peel the skin and cut off any remaining flesh around the pit. In a bowl, combine the mango, green jalapeño, cherry tomatoes, brown onion, lemon juice, sugar, and salt. Mix well and set aside.
- Prepare the crispy shrimp station. In a small bowl, crack an egg and whisk until well mixed. In a medium bowl, combine panko crumbs, smoked paprika, onion powder, garlic powder, cumin powder, and salt. Mix well. With one hand, dip a shrimp fully into the egg. Transfer it to the panko mixture, using the other hand to coat it well. Be gentle to ensure the coating adheres. Set the coated shrimp on a plate and repeat for all shrimp. Let them rest for 15 minutes to help the coating stick better.
- Heat oil in a frying pan over medium-high heat. Once hot, fry the shrimp in batches (do not overcrowd the pan). Fry for 2-3 minutes per side or until golden brown. Remove and set on a plate.
- Prepare the soft tortillas (see Notes). Place an equal amount of Apple Arugula Sumac Salad at the base of each taco, followed by Spicy Mango Salsa. Finally, top each taco with three Crispy Shrimp/Prawns.
- Serve and consume directly.
Notes
TORTILLA
For this recipe, I used store-bought soft tortillas. You can choose either soft flour or corn tortillas—both work just fine. A simple trick to form the soft tortillas into a ‘taco shape’ is easy and fuss-free. First, prepare a casserole dish. Then, take one tortilla and warm it up on a preheated pan over medium heat for 20-30 seconds. Flip the tortilla and warm the other side for the same amount of time. Once heated, place the tortilla in the casserole dish and shape it into a ‘taco shape.’ Hold it in place for 2-5 seconds to help it maintain the shape. If it’s too hot to handle, use a kitchen towel or hold it by the tip. Repeat this process for the remaining tortillas, stacking them beside each other so they help maintain their shape. Be careful, as the tortillas will be warm/hot while you do this.
SHRIMPS/PRAWNS
You can opt for fresh or frozen prawns—both work well with this recipe. If you choose frozen prawns, allow them to thaw completely before proceeding.
STORAGE
It is advisable not to store this as it will turn soggy and unpleasant to consume. Hence, make it only on the day you intend to consume it.