These spicy-sweet-crunchy-soft shrimp tacos are my summer anthem! As in I could eat them every single day, as in I just ate a full plate but I’m still craving more. And yes, everything should always be stuffed in a taco, always – but these flavors go way beyond, to salads and wraps and any other form you can think of.
Shrimp tacos are the perfect excuse to marry two of my favorite cuisines, Indian & Mexican, using one of my top flavor pairing obsessions, mango & habanero. Mango’s candylike sweetness really tones down the extreme heat of habaneros, but there’s still that perfectly lingering pepper note. Not to mention the gorgeous, naturally bright colors that make a table so inviting!
I adore habanero peppers but they can be a roulette wheel of fiery heat, ranging from as mild as a jalapeno to destroying all other flavors. “Two to six” is vague but I really recommend testing a tiny strip to decide how many you want to add. I used four large peppers and it was just the right level of spice for us, but yours could be very different!
Let’s sit down outside with people we really like, a big platter of tacos, and some bubbly rose. Perfect summer evening, made.
Spicy-sweet-crunchy-soft shrimp tacos are our summer anthem! Perfect excuse to marry Indian & Mexican with the bright, peppy flavors of mango & habanero.
- 1 lb. shrimp peeled
- 3 cloves garlic minced
- 1/2 inch ginger grated
- 1 t. garam masala
- 1 t. cumin
- 1 t. turmeric
- 1 t. salt
- 3/4 cup coconut milk
- 1 T. tomato paste
- 12 soft taco shells
- 1 lime cut into wedges
- 2 T. honey
- 2 T. lime juice
- 1 T. olive oil
- 1/2 head green cabbage thinly shredded
- 2 mangoes thinly sliced
- 1 red onion thinly sliced
- 2-6 habanero peppers seeded & thinly sliced
- 1/4 cup cilantro chopped
Whisk honey, lime juice, and olive oil in a large bowl.
Toss the rest of the slaw ingredients in the honey lime sauce. Let soften while you prepare the shrimp, at least 30 minutes, or overnight.
Toss shrimp with garlic, ginger, garam masala, cumin, turmeric, and salt. Let marinate for 15 minutes.
Whisk tomato paste into coconut milk in a large skillet. Bring to a simmer, then reduce heat to low and add shrimp.
Cook shrimp just until opaque, turning as needed.
Arrange shrimp and slaw inside taco shells. Serve with lime wedges.