Cabo Taco’s with Mango Salsa
I love everything about Mexico, the people, the art, the culture, and the food. This Cabo Taco recipe has been a family favorite for years.
I have also used this recipe for a Cabo Bowl, just add romaine lettuce and forget the tortillas.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Shrimp:
1 lb shrimp (medium or large, peeled and tail off)
Four garlic cloves minced
1/4 cup beer * Any beer will do (optional)
Four shakes of Worcestershire sauce
We love Spiceology, and in this recipe, I used Jalapeno Popper and Chile Margarita
If you don’t have Spiceology, you can substitute with the following:
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 Tbsp olive oil
Guacamole:
Two large avocados, pitted, peeled, and diced
1/2 Tablespoon cumin
1/2 Tablespoon coriander seed
1/2 lime, zest, and juice
sea salt and pepper to taste
Mango Salsa:
Two ripe mangos, diced
One medium red bell pepper, chopped
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
One jalapeño, seeded and minced
One large lime, juiced
salt, to taste
Lime Cilantro Vinaigrette:
2 Tablespoons lime juice
1/4 cup cilantro
One slice of jalapeno
1/4 cup Avocado oil
1/4 tsp. cumin
Toppings:
Eight white corn tortillas (small, 6″ diameter) or Hard Taco Shells
1/2 small purple/white cabbage, 2 cups shredded
4 oz Cotija cheese (1 cup grated on a box grater)
1/4 bunch of cilantro, coarsely chopped
One lime, cut into eight wedges
Instructions
Shrimp:
Thaw and pat dry shrimp with paper towels and place in a zip lock baggie.
Add seasonings and garlic and stir to combine. Let set in the refrigerator while you prep the rest of the food.
Taco Fixins’
Thinly slice cabbage. Add to serving platter
Optional:
Add sliced cherry tomatoes
green onions
cheddar cheese
Guacamole:
Grind the spices using a mortar and pestle until they have a fine consistency.
Mix the avocado spices and lime juice using a fork until desired consistency. Add to your serving platter.
Mango Salsa:
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, and jalapeño. Drizzle with the juice of one lime.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. Let the salsa rest for 10 minutes or longer for the best flavor. Add to your serving platter.
Cilantro Lime vinaigrette:
Place lime juice, cilantro, jalapeno, avocado oil, and cumin in a blender. Blend until creamy. Set it alongside your serving platter.
Grill Shrimp:
Prep the grill, and set it to medium-high heat.
Place shrimp in a large grill basket.
Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer them to a serving platter and set aside to cool.
Toast 8 tortillas over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges (or on a medium-hot skillet or griddle) and until golden brown in some spots (30 seconds per side).
Build your tacos:
Grilled tortilla, shrimp, cabbage mango salsa, cojito cheese, and top with a drizzle of cilantro lime vinaigrette.
Notes
I love to serve these tacos with Spanish-style rice and spicy black beans.
