Crispy Shrimp Street Tacos #FishFridayFoodies

Easy to make crispy shrimp tacos with a spicy fresh mango salsa put the perfect twist to your taco Tuesday.

Crispy Shrimp Street Tacos

Crispy Shrimp  Street Tacos

By Sue Lau | Palatable Pastime

My recipe of the day is for Crispy Shrimp  Street Tacos, for which I have also prepared a fresh mango salsa as part of Fish Friday Foodies monthly event. Karen Kerr of Karen’s Kitchen Stories is hosting,  and decided on tacos or taquitos made with fish or seafood as the topic.

I have been a bit in and out- I had intended to do another recipe but then had to cancel, as I expected to be out of town with limited connectivity to the blog. I did manage to figure out how to set up a hotspot with my phone in case I needed it,  but was still unsure as I have been in a bit of a funk over my Dad’s illness.

Seafood Tacos 2.0

Then I was back home and thought I might be able to do another recipe when  I spotted an older idea I had executed but managed to muck that one up taking the photos and hitting the settings (which blew the light in the pics) and didn’t notice it until after eating.

You see,  when I get my dinner done,  I try to get the pics pretty fast then manage to eat.  I do have to eat what I make for the blog, unless it is something big like cake or cookies in which case I will share with friends. Being a diabetic, I pretty much only get a taste of those sweets anyway.

But as I said, I was in a funk (still am actually) but the recipe itself is really quite simple since you use frozen popcorn shrimp and really only have to chop up the bits for the mango salsa.

Crispy Shrimp Street Tacos

Best Mango Prep Tip

A few words about  mango  salsa- years ago when I first started using those in a lot of recipes, I  really was clueless as to how to prep those. I’d peel  them,  then try to cut off the fruit. But they are more slippery than eels, and the pit inside is kind of weird shaped. So really I was lucky not to chop my hands right off doing that.

So let me explain that a mango has “cheeks” (I know this now, many years having passed).  So what you want to do   is cut off the cheek on either side, then use a large spoon to scoop out the flesh, much the way you’d scoop out an avocado.  The seed inside is sort of flattened, and you will  figure out the shape after you’ve done a few. You  can try to trim the fruit and get at the remainder afterwards, but really, most of the usable fruit is in the cheeks.

Spice it Up as You Like

I took the seeds out of my jalapeno so the salsa really wasn’t hot- but then Bill wanted it hotter so dosed his tacos with hot sauce.  I thought they were fine.

The mini flour tortillas are the street taco variety- so cute! I know Kroger has those for sure (if you have Kroger) but if you can’t find those, just use fewer of  the small flour tortilla size.

This makes for a really nice weeknight supper so I hope you enjoy these- it’s  an easy enough  meal,  even if you’re  feeling not so great,  as I have been lately. But never fear-  I’ll try to be back up to speed asap. Cooking always heals.

Fish Friday Foodies

Tacos or Taquitos

Hosted by Karen Kerr

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Crispy Shrimp Street Tacos

You  Might Also  Like:

Healthy Fish  Tacos with Cilantro-Lime Crema

Healthy Fish Tacos with Cilantro-Lime Crema

Wet Burritos

Wet Burritos

Taco Salad Boats  with Avocado Dressing

Taco Salad Boats with Avocado Dressing

Beefy Cheeto Burritos

Grilled Guacamole and Cheese

Grilled Guacamole and Cheese

Crispy Shrimp Street Tacos

Sue Lau | Palatable Pastime
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4


Mango Salsa Ingredients:

  • 1 fresh ripe mango peeled, seeded and diced
  • 1/4 cup diced red bell pepper
  • 3 tablespoons sour or seville orange juice or 1.5 tbsp each orange and lime
  • 1 fresh jalapeno minced (no seeds)
  • 1 tablespoon chopped cilantro
  • 1 tablespoon minced fresh onion
  • pinch salt

Taco Ingredients:

  • 12 ounce box frozen popcorn shrimp
  • 10-12 mini flour tortillas
  • 1/4 cup chopped cilantro
  • hot sauce optional



  • Stir together ingredients for mango salsa and set aside.
  • Heat shrimp according to package directions.
  • Place shrimp in warmed flour tortillas and top with salsa and additional cilantro, plus hot sauce if desired.


from the kitchen of
Keyword mango salsa, shrimp, tacos
Tried this recipe?Let us know how it was!

Crispy Shrimp Street Tacos

3 responses

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: