Shrimp Tacos Tango

Shrimp Tacos Tango

Crunchy homemade tortilla shells filled with juicy shrimp, grilled peppers and onions, corn, and a bright drizzle of Brisca Mango Tango.

PREP TIME COOK TIME
10 minutes 10 minutes
Yields: 6 tacos

Ingredients

400g shrimp, peeled and deveined
⅛ tsp Brisca Herb 'n' Salt
1 tbsp olive oil
1 small onion, thinly sliced
2-3 mixed bell peppers, thinly sliced
½ cup corn (canned or grilled fresh corn)
6 small tortillas
4-5 tbsp Brisca Mango Tango
2 tbsp chopped cilantro

Instructions

1

Cook Shrimp: Heat half of the olive oil in a pan, add the shrimp, season with Brisca Herb 'n' Salt, and cook for 3-4 minutes until pink and fully cooked. Remove and set aside.

⏱ 3-4 minutes
2

Cook Veggies: In the same pan, add the remaining olive oil, then the sliced onion and bell peppers. Cook for 2-3 minutes until softened. Add the corn and warm through.

⏱ 2-3 minutes
3

Make Crunchy Taco Shells: Place each tortilla over two oven rack bars, letting the center hang down to form a taco shape. Bake at 180°C for 5-7 minutes until crispy and golden.

⏱ 5-7 minutes 🌡 180°C
4

Sauce Moment: Fill each crunchy tortilla shell with the veggies and shrimp, drizzle generously with Brisca Mango Tango, and top with chopped cilantro — ready to be served as a vibrant, tangy Tango taco.

Notes

The more Mango Tango you drizzle, the brighter and more addictive the tacos become. Add avocado slices inside for extra creaminess. You can air fry the tortillas for 3 minutes to crisp them faster.

Made with:Mango Tango, Herb 'n' Salt

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Mango Tango

Mango Tango

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

mango-tango,herb-n-salt ["mango-tango","herb-n-salt","wrap"]