Spicy Shrimp Tacos with Homemade Chili Mayo
- 450 grams (1 lb) peeled and deveined shrimp
- 120 ml (1/2 cup) mayonnaise
- 80 grams (1/2 cup) finely chopped fresh mango
- 120 grams (3/4 cup) diced fresh pineapple
- 15 ml (1 tbsp) fresh lime juice
- 5 ml (1 tsp) lime zest
- 1/2 fresh red chili pepper, seeded and minced
- 15 ml (1 tbsp) sweet chili sauce
- 45 ml (3 tbsp) olive oil
- 1 red bell pepper, finely diced
- Salt and pepper to taste
- 120 ml (1/2 cup) loosely packed fresh cilantro, chopped
- 6 corn tortillas
- Lime wedges, for serving
1. Blend mayonnaise, minced red chili pepper, sweet chili sauce, a pinch of salt, and 5 ml (1 tsp) lime juice in a small bowl until smooth. Set aside to let flavors meld
2. In a large bowl, toss diced red bell pepper, lime zest, and olive oil. Add shrimp and marinate for 30 minutes to 2 hours in the refrigerator
3. Heat a grill or grill pan to 190°C (375°F). Remove shrimp from marinade, letting excess drip off, and grill for 2–3 minutes per side until opaque and lightly charred
4. While shrimp cook, mix chopped mango, diced pineapple, remaining lime juice, and a pinch of salt in a bowl. Stir in half the chopped cilantro
5. Warm tortillas according to package—usually 30 seconds per side on a dry skillet
6. Assemble tacos: place 2–3 shrimp per tortilla, top with a dollop of chili mayo, a spoon of mango-pineapple salsa, and a sprinkle of remaining cilantro. Serve with lime wedges on the side
- Grill
- grill pan
- blender or food processor
- medium bowl
- large bowl
- tortilla warmer
- cutting board
- knife
- spoon
- lime juicer
- measuring cups and spoons
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