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Shrimp Tacos with Mango Salsa

Shrimp Tacos with Mango Salsa

Prep Time:
15 mins
Cook Time:
10 mins
Servings:
2

Flavors Used:

Mexi-Ranch Dip Mix
Spicy Tac-O

My friends, these Shrimp Tacos with Mango Salsa are crispy, fresh, creamy, and loaded with flavor! The shrimp gets a bold kick from Dan-O’s Tac-O Seasoning Packet - Spicy, while fresh mango mixed with pico de gallo makes an easy sweet-and-savory salsa. Top it all with thinly sliced Napa cabbage and a creamy Dan-O’s Dips Mexi-Ranch sauce. The key here is not to over-season or overfill the tacos. A half packet of Tac-O is plenty for 1 lb of shrimp, and frying the flour tortillas just until golden keeps them crispy but flexible enough to fold.

Ingredients

  • ½ packet Dan-O’s Tac-O Seasoning Packet - Spicy
  • ½ packet Dan-O’s Dips Mexi-Ranch
  • 2 tbsp cooking oil, plus more as needed
  • 1 lb white shrimp, peeled and deveined
  • 1 (10 oz) container pico de gallo
  • 1 mango, peeled and diced
  • ½ head Napa cabbage, thinly sliced
  • ½ cup mayonnaise
  • ⅔ cup buttermilk, plus more as needed to thin
  • ¼ cup cooking oil, or enough to lightly cover the bottom of the pan
  • 2 large (10-inch) flour tortillas

Preparation Instructions

  1. Cook the Shrimp: Heat the cooking oil in a large skillet over medium-high heat. Add the shrimp and Dan-O’s Tac-O Seasoning Packet - Spicy, tossing until the shrimp are evenly coated. Cook for about 4–5 minutes, turning occasionally, until the shrimp are pink, opaque, and cooked through. Add a little more oil if the skillet becomes dry, then remove the shrimp from the heat.
  2. Make the Mango Salsa: Add the pico de gallo to a large bowl. Add the diced mango and gently stir until evenly combined. Set the mango salsa aside while you prepare the remaining taco toppings.
  3. Prepare the Napa Cabbage: Cut the Napa cabbage in half and reserve the remaining half for another use. Thinly slice the cabbage and set it aside for assembling the tacos.
  4. Make the Mexi-Ranch Sauce: Add the Dan-O’s Dips Mexi-Ranch, mayonnaise, and buttermilk to a bowl. Whisk until smooth and creamy. If needed, add a little additional buttermilk until the sauce reaches a slightly thin, drizzleable consistency.
  5. Fry the Tortillas: Add enough cooking oil to a large skillet to lightly cover the bottom and heat over medium to medium-high heat. Add one flour tortilla and cook for about 30 seconds per side, flipping as needed. Use tongs to gently press down any large air bubbles that form. Continue cooking until the tortilla is lightly golden and crispy, about 1 minute total. Remove the tortilla and allow the excess oil to drip off, then repeat with the remaining tortilla.
  6. Shape the Tortillas: While each tortilla is still warm and flexible, gently fold it into a taco shape. Shape the tortillas before they completely cool so they do not become too crisp and crack when folded.
  7. Assemble the Tacos: Divide the cooked shrimp between the crispy tortillas, being careful not to overfill them. Top each taco with mango salsa and thinly sliced Napa cabbage, then drizzle the Mexi-Ranch sauce generously over the top.
  8. Serve: Serve and Yum Yum Get Ya Sum!
Buttermilk Cabbage Dan-O’s Mexi-Ranch Dip Mix Dan-O’s Spicy Tac-O Dinner Game Day Recipes Lunch Mango Mayo Mexican/Tex-mex Party Seafood Shrimp Stove Top Tacos Tomato Tortillas

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