Eat This

These Blackened Shrimp Tacos with Mango Salsa Are Drool-Worthy

Food Steez knows the way to our heart is fresh black bean and mango salsa dolloped on top of blackened shrimp seasoned with cayenne, garlic, and a whole bunch of other spices, all on a warm tortilla. If that wasn't enough, maybe the homemade jalapeño aioli will make you think twice about not going crazy on taco Tuesday.

Blackened Shrimp Tacos with Mango Salsa

  • Jalapeño Aioli:
  • ½ cup mayonnaise
  • 1 jalapeño, seeds and membrane removed
  • 2 cloves garlic
  • 1 lime zested and juiced
  • ½ tsp. kosher salt
  • ½ tsp. fresh black pepper
  • Black Bean Mango Salsa:
  • 1 can black beans, drained and rinsed
  • 1 ripe mango, peeled and diced
  • ½ small red onion, diced
  • 1 lime juiced, about 2 tbsp.
  • 2 tbsp. cilantro, chopped
  • 1 jalapeno, diced
  • ½ tsp. kosher salt
  • ½ tsp. fresh black pepper
  • Blackened Shrimp
  • 1 lb. medium shrimp, cleaned, tails removed
  • 2 tbsp. paprika
  • 2 tsp. ground cumin
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp.dried thyme
  • 2 tsp. dry mustard
  • ½ tsp. Kosher salt
  • ½ tsp. cayenne pepper
  • 3-4 tbsp. extra virgin olive oil
  • Other Ingredients:
  • 3+ corn tortillas
  • 2 plum tomatoes, diced
  • 2 cups chopped romaine lettuce
  • ½ cup fresh cilantro
  • In the bowl of a food processor, add the ingredients for the jalapeño aioli and puree. Add to a squeeze bottle or cover and refrigerate until ready to use.
  • To make the mango black bean salsa, add the ingredients to a bowl, stir well to combine, and add salt and pepper to taste.
  • Warm the tortillas in a heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness.
  • Combine the ingredients for the blackening seasoning in a small bowl. Add the shrimp in a separate larger bowl. Pour 3-4 tbsp. of olive oil over the shrimp then add blackening seasoning. Toss and combine thoroughly. Heat a large heavy-bottomed pan over medium-high heat and add 1-2 tbsp. olive oil. Once the oil is hot, add the shrimp (shaking off any excess rub) and sear – about 2-3 minutes per side.
  • To assemble: place some of the chopped romaine lettuce in the center of the tortilla. Place a few heaping spoonfuls of the black bean mango salsa on top, add some diced tomatoes, top with shrimp, drizzle with jalapeño aioli, and top with some cilantro. Serve and enjoy!
Thrillist Video brings you the best local food stories and trends, from barbecue tips to odd jobs around the world.

Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.