Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This content is intended for readers who are 21 and over. #40DaysOfFlavor
This post was previously published in March, 2018. It has been republished for our current readers to enjoy.
Spicy Shrimp Tacos with Mango Avocado Salsa
We cook a lot of shrimp in our house, especially during the winter months. It’s a tradition I get from my mother-in-law, who loves to serve shrimp in a variety of ways between Christmas and Easter.
Shrimp is her favorite seafood and it’s easy to see why, since it’s so versatile. It’s also an easy, low prep protein that you can add to any dish to replace meat during lent.
Clamato® Tomato Cocktail was always a staple in her house too. From bloody mary’s and micheladas, to sauces, soups and stews, she always had it on hand.
Adding Clamato to your favorite dish is an easy way to add extra flavor. It’s also light and refreshing, so it pairs perfectly with the delicate flavors of seafood, like fish, shrimp or crawfish.
For more delicious recipe ideas using Clamato, Check out the Forty Days of Flavor website!
We live on the Gulf Coast and there are two things that we always have in abundance here, fresh seafood and amazing tropical ingredients.
With Lent in full swing, I thought it was the perfect time to pair these two coastal favorites together, to create a fun meatless dish. Take a break from the usual fish fry to try this new Friday favorite!
Spicy Shrimp Tacos with Mango Salsa
These spicy shrimp tacos are made with Clamato to add a rich, bright flavor and topped with a sweet and savory mango salsa. To keep with the fun weekend vibe, I used red tortillas, instead of the usual yellow corn tortillas. Bringing another layer of vibrancy to this super fun Lenten dish.
The salsa is made up of soft, ripe mangoes, fresh avocados, cilantro, and crisp chopped onion. It’s the perfect aromatic and sweet partner to these fiery shrimp tacos. Top it off with a generous drizzle of fresh lime juice and you have an exciting family dinner.
These tacos are super easy to whip up in big batches, making them the perfect dish to serve at a large gathering. And what better drink to serve with spicy tacos, than some refreshing micheladas locas.
Micheladas Locas with Clamato
For our Micheladas, we love to plate up a variety of our favorite Mexican snacks to add to our drinks. These Micheladas start with a mix of Clamato and beer. You can use any beer you want, but we chose a Mexican beer that’s bottled locally here in Texas.
Fresh fruit juice, chamoy and hot sauce give this drink a sweet and spicy kick. Top it off with ice, fresh fruit wedges, diced cucumbers, japones, chile and spicy Mexican candies, and you have the perfect Michelada to please any crowd.
The best thing about this recipe is that it can be easily altered based on your preference. Add more fruit juice and fresh fruit for a sweeter Michelada. Add hot sauce, chamoy and spicy candies for a bigger kick. And if you like more beer flavor, add a full beer to your glass.
I personally like my Micheladas on the sweeter side, so I added plenty of fruit juice, cucumber and dried fruits to my drink, but feel free to adjust the recipe to suit you.
I’ve also made the tacos spicy, but not too spicy. If you want a stronger punch of heat, simply add more cayenne to the rub mixture or drizzle some hot sauce over your tacos for an added boost of flavor.
To make sure you get the best results, always use Clamato Tomato Cocktail for your Micheladas and plenty of fresh, ripe produce. And make sure you keep your favorite Mexican snacks on hand so you can whip up some tasty Micheladas to go with any meal.
I ordered my 64 oz. bottle of Clamato along with other items I needed with Walmart’s Free Grocery Pickup. We also like to shop Walmart for its large selection of fresh produce. No more visiting multiple stores to get quality produce. Walmart has everything you’re looking for and the low prices you love.
Spicy Shrimp Tacos with Mango Salsa
- 1 pound of shrimp, peeled and deveined you can also use precooked shrimp
- 2 tbsp. garlic powder
- 2 tbsp. smoked paprika
- 1-2 tsp. cayenne to taste
- 1 tbsp. onion powder
- 1 tbsp. lemon pepper
- 1 tbsp. Salt
- 2 tbsp. Clamato® Tomato Cocktail
- 3 tbsp. of butter for sautéeing shrimp
- Olive oil for frying tortillas
- 12 corn tortillas
- Garnish with fresh lime wedges
- 2 large mangos, cubed
- 2 large avocados, cubed
- Juice of 1 lime
- 1/4 cup of red or white onion, diced
- 1 tbsp. chopped fresh cilantro
- Salt to taste
- Prepare your spice mix by combining garlic powder, paprika, cayenne, onion powder, lemon pepper and salt.
- For your salsa, cube mangos and avocados, and place into a bowl. Finely chop onions and cilantro, and add them to the bowl. Squeeze in the juice of 1 lime and salt to taste. Mix thoroughly and set aside.
- Clean and shrimp and pat dry. Rub spice mixture all over shrimp, until thoroughly coated.
- Warm butter in a pan at medium to medium-low heat. Add Clamato and shrimp to the pan and sauté to your liking. Once done, remove from the pan and rest on a plate or tray. Cover to keep them warm.
- In a separate pan, fry (or warm) your corn tortillas. Place in a tortilla warmer.
- Now you’re ready to make your tacos! Lay out 3 tortillas on each plate and fill with sautéed shrimp (approximately 5-6 each).
- Top with mango salsa and garnish with a fresh cilantro sprig. Drizzle with fresh lime juice or hot sauce.
- 4 cups Clamato® Tomato Cocktail
- 4 cups of beer
- Juice of 4 oranges
- Juice of 4 limes
- 4-8 teaspoons of chamoy
- 4 teaspoon of hot sauce
- 1 large cucumber, peeled and diced
- 1 cup of japones
- 1 cup of dried, salted fruit candies
- 4 Spicy mango lollipops
- 4 Tamarindo straws
- 4 Fresh orange slices
- 4 Fresh lime slices
- Mexican fruit seasoning like Tajín
- For each drink, mix together 1 cup each of Clamato and beer.
- Squeeze in the juice of 1 orange and 1 lime.
- Add chamoy and hot sauce.
- Top with crushed ice. Stir.
- Garnish with chilled, diced cucumber, japones, dried fruit, fresh fruit slices, mango lollipops, tamarindo straws and a generous dash of Tajín and a drizzle of chamoy.