Shrimp Tacos

I’ve made this many times. I simplify making the shrimps by just sautéing them with some butter, paprika, oregano and garlic. For the mango sauce I also add an jalapeno if I have one. Delicious recipe.

I’m doing low carb, my 16 year old isn’t. So I had to modify this, but the end result was fantastic. I forgot to buy tomatoes at the store, so I used drained fire roasted diced tomatoes. It worked in a pinch, but I think I definitely would have like fresh better. I also added shaved purple cabbage for some extra texture. I used adobo to season it to taste. I split the salsa/slaw in half and used the mangos in her half and I sprinkled the slightest bit of Swerve Brown sweetener in mine. I also sautéed the shrimp in butter and Swerve Brown sweetener instead of honey butter and seasoned slightly with Adobo. I served hers in street taco corn tortillas. I had mine in a bowl. It was sooooo good! After she ate 2 tacos, she made herself a bowl as well. She made me save the leftover salsa/slaw to eat as a salad tomorrow. I will make this again!

Hubby liked it, but there was something not that appealing with shrimp in honey butter. It was good, just too much sweetness with that salsa (that was to die for by the way! And I only dried cilantro!). I’m glad I tried something new, but I’d like to try this again. But next time, I’d like to season the shrimp (I used fresh large) as I normally would.

This was AMAZING! My new favorite. Super easy to make!

I followed some is the suggestions. I do not like it sweet. so I used garlic, chopped tomatoes with green chilIes. I used some cabbage, and avocado on corn tortillas. it tasted great. next time I will use Cole slaw

Love these tacos!!! I read all the reviews with suggestions on what to do different. I ended up making them exactly as directed and they were delicious! I used 1/2 cup of cilantro but made sure it wasn’t a “packed “ half cup. That gave me the perfect amount. The honey butter on the shrimp gave it a delicious sweetness that was truly complimented by the salsa. Will make again.

Cooking the shrimp was like a beautiful butter-poached. I did add a couple of tablespoons of taco seasonings. The salsa was so fresh and tasty

This recipe was awesome! However, Id recommend: 1. Serve avocado slices separately from the salsa. Same flavor profile in the tacos, but the avocado makes the salsa less visually appealing and doesn’t save as well with brown avocado mixed through it. 2. Cut each shrimp into thirds (or chunks) and mix with one packet of taco seasoning + 2 tbsp of lime juice. Then cook and serve hot. 3. I added chopped red bell pepper to my “salsa” mix and quick pickled my red onion with a few tablespoons of champagne vinegar. This mellowed out the onion and let other flavors come through better. **For anyone who likes it spicy, red bell peppers could be switched for jalapenos or any other chilli you like!

I used larger shrimp and left out the honey sauté but sautéed in garlic. I may sauté in taco seasoning next time like someone suggested. The family loved this.

As MOST reviews suggested, forget the “Honey Butter” I think it would make things too sweet anyway, a simple pack of “taco seasoning” (or make your own) works best. I didn’t add ANY Cilantro (allergic) and all my guests raved about how good it was, so clearly not “needed” but if you do add, as others suggested, cut the amount down to half. Over all great recipe, I would also suggest longer than 30 minutes in the Fridge to allow to blend together better, as long as the lime has coated the avocado, it should not brown and I think 2-3 hours is ideal (overnight might be too much as the avocado will start to get mushy). (Oh PS I only used 1 tomato as that’s all I had, I think when making it again I will stick with one).

For the shrimp I cooked it in garlic, butter, smoke paprika and cayenne pepper..gave it a good kick!

This was an excellent blend of tastes brought together with the soft taco shell as a backdrop. Very easy to make and I struggled to eat two

So I read the ingredients and then realized I could cut my time dramatically. I live in Texas so we have H-E-B here so I bought the H-E-B Mango Pico and some limes, the Whataburger Honey Butter, flour and corn tortillas, sour cream, Queso Fresco and sone large avocados.

The salsa is to DIE FOR! We make it and just eat it with tortilla chips now. These were delicious with corn tortillas.

The salsa is to DIE FOR! We make it and just eat it with tortilla chips now. These were delicious with corn tortillas.

Salsa tasted so fresh. Perfect for the summer!

Could have eaten these all day! I used plain butter (mango makes dish sweet enough) and used jumbo shrimp instead of salad shrimp. Everything else was the same. Thank you. Definitely a keeper.

I followed the recipe but added taco spices as recommended and it turned out great! As my family declared;” definite keeper”!!

So delicious! I’m a huge fan of garlic, but I might scale back on it to bring out the sweet in the salsa rather than savory. Just my preference. Love the salsa just with chips too!

Salad shrimp? Yeah, No, I want to taste a real big bite of shrimp. I used 41/50 and went without using avacado as well not because I don’t like avocado I love it, however, last minute shopping on Cinco de Mayo and there were no ripe ones. I didn’t miss it, it was just as good without the avacado.

Fast, easy, and delicious! Will definitely make again.