Ingredients

Method

1. 1

   In a medium bowl, combine the cubed mangoes, finely chopped red onion, finely chopped red bell pepper, cubed avocado, chopped fresh basil, and chopped cilantro.

2. 2

   Squeeze the juice of one lime over the mixture.

3. 3

   Season with salt and black pepper to taste.

4. 4

   If using, add finely chopped jalapeño for heat.

5. 5

   Gently toss all the ingredients together until well combined. Set aside.

6. 6

   Pat the shrimp dry and place them in a separate bowl.

7. 7

   Drizzle with olive oil.

8. 8

   Add the salt, smoked paprika, paprika, garlic powder, and black pepper.

9. 9

   Toss the shrimp until they are evenly coated with the oil and spices.

10. 10

    For best results, let the shrimp marinate for 20-30 minutes in the refrigerator.

11. 11

    Heat a large skillet or pan over medium to medium-high heat.

12. 12

    Add the marinated shrimp to the hot pan in a single layer.

13. 13

    Sear for 1.5 to 2 minutes on each side, until they are pink and just cooked through. Be careful not to overcook.

14. 14

    While the shrimp is cooking, warm the tortillas. You can do this by carefully charring them for a few seconds on each side directly over a gas stove flame using tongs, or by warming them in a dry skillet.

15. 15

    Lay the warm tortillas on a plate.

16. 16

    Spoon a generous amount of the mango basil salsa onto each tortilla.

17. 17

    Top the salsa with the cooked shrimp.

18. 18

    Finish by drizzling with your favorite sauce, such as Siete jalapeño botana sauce or sriracha mayo.

19. 19

    Serve the tacos immediately while they are warm and fresh.