Mojo Mango Shrimp Tacos

5 from 1 vote

These Mojo Mango Shrimp Tacos have everything, sweetness, spiciness, texture, and a whole ton of flavor. Don't miss out!

Prep Time30

Cook Time30

Marinading Time1

Total Time2

Course: Main Course

Cuisine: Mexican

Servings: Tacos

Calories: 698kcal

Pestle and Mortar Optional - (Recommended if using whole seed seasonings for marinade. This is not needed if using pre-ground spices)
Gallon Zip-top Bag or Medium Covered Container For Marinade
Medium Mixing Bowl
Whisk
Large Dutch Oven or Cast Iron/Stainless Skillet For Frying
Instant Read Digital Thermometer Optional
Medium Sauce Pan

3 Garlic Cloves Minced
1 Teaspoon Chili Powder
1 Teaspoon Whole Cumin Seeds Crushed (½ teaspoon for pre-ground)
1 Teaspoon Coriander Seeds Crushed (½ teaspoon for pre-ground)
2 Tablespoons Sugar
2 Teaspoons Kosher Salt
½ Teaspoons Whole Black Peppercorns Crushed (¼ teaspoon for pre-ground black pepper)
¼ Cup Extra Light Olive Oil 2 oz.
Juice of 2 Oranges About 4 oz.
Juice of 2 Limes About 2 oz.
1 ½ Tablespoon White Wine Vinegar
1 Lb. Shrimp Peeled and Deveined

2 Fresh Mangos Diced (About 2 Cups)
1 Jalapeño Seeded and Finely Minced
1 ½ Tablespoon Red Onion Minced (About ⅛ Onion or one "wedge")
Juice 1 Lime About 1 oz.
2 Tablespoons Agave Nectar Substitute equal amounts of honey or granulated sugar
2 Teaspoon White Wine Vinegar
¼ Cup Cilantro Minced
¼ Teaspoon Ground Cayenne
¼ Teaspoon Kosher Salt

10 Beef Tallow Flour Tortillas
¼ Cup Cilantro Minced
⅓ Cup Cotija Cheese Crumbled (Parmesan is a close substitute if you can't find this)
Lime Wedges
Hot Sauce Optional

If using pre-ground seasonings: Combine all of the marinade ingredients into a container of your choice (zip top bag or a dish with a lid, etc.), and add shrimp, stirring to combine. Cover and refrigerate for 1-hour, up to overnight.
If using whole seasonings: Add garlic, chili powder, cumin seeds, coriander seeds, whole peppercorns, sugar, and kosher salt to a pestle and mortar. Grind into a paste. Add extra light olive oil and stir to combine. Juice oranges and limes into a marinading container of your choice (zip top bag or a dish with a lid, etc.). Add seasonings and oil the juice, and add white wine vinegar, stirring to combine. Add shrimp, cover and refrigerate for 1-hour, up to overnight.
When ready to cook, remove shrimp from marinade and reserve the liquid to make the glaze (Instructions to follow).

While the shrimp is marinading, combine diced mango, minced jalapeño, minced red onion, lime juice, agave nectar, white wine vinegar, cilantro, cayenne pepper, and kosher salt in a bowl.
Allow to rest for 20-minutes. Strain off ¼ cup of the extra liquid and reserve for the slaw (instructions below). Cover and refrigerate until ready to assemble tacos.

Combine shredded green cabbage and excess Mango Salsa liquid. Toss to evenly coat. (This should not be dripping wet). Cover and refrigerate until ready to assemble tacos.

When ready to fry, add frying oil to a large Dutch oven or cast iron/stainless skillet. Heat over medium-high heat until temperature reaches 350℉ to 375℉.
While frying oil is heating, combine the all purpose flour, cornstarch, fine sea salt, and cold club soda in a medium mixing bowl. Whisk until a thick batter forms and all lumps have dissolved.
Once oil is hot, dip half of the shrimp, one at a time, in the batter to completely coat, drain off the excess, then transfer immediately to hot oil. Fry for 5-minutes, flipping several times until completely cooked. Remove from oil and immediately salt. Repeat frying process with remaining shrimp.

While the shrimp are frying, add your reserved marinade to a medium sauce pan with ¼ cup water and 2 tablespoons of granulated sugar. Heat over high heat until boiling. Reduce heat slightly to medium-high and simmer until thickened and glossy, about 8 to 10-minutes. Stir frequently to ensure the sugar doesn't scorch. The liquid should be reduced by about half.
While the shrimp are hot, add your and toss to evenly coat.

Place tortillas on a plate. Add 1 to 2-tablespoon(s) slaw, followed by three pieces of shrimp. Add 1 to 2-tablespoon(s) of the Sweet Heat Mango Salsa, and sprinkle cotija cheese over the top. Garnish with minced cilantro and a squeeze of fresh lime juice. Optionally, add several dashes of your favorite hot sauce.