Boom Boom Shrimp Tacos

5 from 1 vote

These tacos will whisk you away to a tropical
paradise - with crunchy shrimp, a fruity salsa, and a sauce with a touch of
heat, these tacos have it all!

Prep Time10

Cook Time20

Course: Main Course

Keyword: Boom Boom Shrimp Tacos, Fish Tacos, Tacos

Servings: tacos

Calories: 305kcal

Author: Kelsey Byrnes

Ingredients

Boom Boom Sauce

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon minced garlic
1 teaspoon sriracha

Mango Salsa

1 cup fresh diced mango
1/4 cup minced red onion
2 tablespoons chopped cilantro
1 tablespoons lime juice
1/2 teaspoon salt

Remaining Ingredients

3 cups frozen popcorn shrimp
8 corn tortillas
1 tablespoon vegetable oil
1 1/2 cups shredded purple cabbage
Extra cilantro and lime if desired for garnish

Instructions

Make the Boom Boom Sauce

Combine the mayonnaise, sweet chili sauce, cayenne, garlic and sriracha. Stir well and
refrigerate until the tacos are ready to serve.
1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1/4 teaspoon cayenne pepper, 1/4 teaspoon minced garlic, 1 teaspoon sriracha

Make the Mango Salsa

Combine the mango, onion, cilantro, lime, and salt. Stir well and refrigerate until the tacos are ready to serve.
1 cup fresh diced mango, 1/4 cup minced red onion, 2 tablespoons chopped cilantro, 1 tablespoons lime juice, 1/2 teaspoon salt

Make the Boom Boom Shrimp Tacos!

Prepare the shrimp according to the package’s instructions.
3 cups frozen popcorn shrimp
While the shrimp is baking, heat up the corn tortillas*, if desired. To do this, I use a kitchen brush to spread a little vegetable oil on both sides of each tortilla. Then, I heat a skillet on the stove on medium heat and let each tortilla cook for a minute or two, flipping the tortilla once it's turned a nice golden brown.
8 corn tortillas, 1 tablespoon vegetable oil
Build your taco: Grab a tortilla, add the shrimp (or fish), and top with cabbage, mango salsa, boom boom sauce, and extra cilantro and lime juice, if desired.
1 1/2 cups shredded purple cabbage, Extra cilantro and lime

Notes

*These tacos can be made with flour or corn tortillas – I just prefer the corn tortillas as it adds another dimension of flavor to the tacos.
*This salsa could also be made with pineapple or peaches in place of the mango – experiment and see what you like!
*Not a huge fan of shrimp? Try fish sticks or baked fish instead.

*We use about 1 tablespoon of the sauce on each taco. If you do the same, you'll have some leftover.

Nutrition