Tuesday, August 4, 2020

Crispy Shrimp Street Tacos with Peach and Mango Salsa

The best summer tacos with golden and crispy shrimp  and  peach and mango salsa
This post is written in collaboration with Gorton's Seafood. All opinions are mine. Thank you for your support! #GortonsShrimp #Ad

It's TUESDAY everyone... Wake up and smell the tacos ;)
And this week's tacos are boasting with golden and delicious Gorton's NEW butterfly Shrimp and my new latest addiction:  peach and mango salsa! I'm in love with the sweet and savory, fresh and juicy combo. It surely makes for a memorable #TacoTuesday together with the crispy shrimp and the soft warm tortilla wrapped around it all.
What makes this recipe super fast, and therefore a great lunch idea, is the shrimp! I've used Gorton's NEW butterfly shrimp which only takes a few minutes to prepare, and is always an awesome option to have in the freezer and enjoy as a quick snack or incorporated into your meal. It's a good source of protein, rich in vitamins and minerals, non-GMO, and immunity boosting. With a fresh taste and a quick cook time. Gorton's also offers other shrimp alternatives, like popcorn shrimp or beer batter shrimp. Find out more about these and more products here.

To bake the shrimp,  place on a metal baking pan and bake for about 18 minutes in the oven preheat at 425 degrees F. Or if you have an air fryer like I do, it would only take about 10 minutes at 400 degrees F. Amazing right?!
While the shrimps are baking, you can chop up and mix the fruit and veggies for the salsa. This can also be done ahead of time and stored in the refrigerator if you like. 
Don't forget to place the tortilla in the oven for a few minutes before serving. Serve with extra lime wedges and jalapenos to add some heat. Simply delicious. 


    YIELD: 9 street tacos, serving 3
    • 1 package (9.2 oz, 260 gr) Gorton's Butterfly Shrimp 
    • 1 peach, diced
    • 1/2 mango, diced
    • 1 medium tomato, diced
    • 1/2 red bell pepper, diced
    • cilantro, chopped 
    • 1 lime
    • salt pepper to taste
    • jalapeno (optional)
    • 9 street taco flour tortilla *
    *If you prefer corn tortilla, I recommend using 18 (just one shrimp per tortilla, or use two tortilla per taco).


    If using a regular oven: Preheat to 425 degree F. Arrange the shrimp on a metal baking pan, and bake for 10 minutes, flip the shrimp and bake for an addition 8 to 10 minutes until golden and crispy. 

    If using an air fryer: add the frozen shrimp in the basket in one layer. Cook at 400 degrees F for about 10 minutes, until golden and crispy.

    While the shrimp are in the oven, chop the peach, mango, tomato and pepper.
    Combine in a bowl with salt, pepper, cilantro and juice of half a lime.  
    Slice the remaining half of the lime to serve next to the tacos. 
    Warm up the tortilla in the oven for about 5 minutes. You can place them flat on a baking sheet or folded in half using the back of a muffin tin, as shown here. Please note, if you are using corn tortilla, it's best to bake flat or they might break. 
    Assemble the tacos when still warm, adding two shrimp and a spoonful of salsa per tortilla. 
    Serve next to lemon wedges and jalapeno if desired.