Shrimp Tacos with Chili Mustard Aioli

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These marinated shrimp tacos with chili mustard aioli are the perfect summertime taco. Packed full of flavor and covered with a sweet mango black bean salsa.

Remember those pork meatballs with mango mustard sauce I made a couple weeks ago? Well, here is the good news. I made it past the first round of the cooking contest! The summer of Brandy continues!

For this round we had to make an entree dish using the contest ingredient {Saucy Mama mustard} and the secret ingredient, beans. I think I totally nailed these shrimp tacos with chili mustard aioli AND a sweet mango black bean salsa.. I hate saying that because I feel like I’m tooting my own horn but seriously they are delicious.

I started off by marinating the shrimp in coconut milk, chili garlic sauce, garlic mustard, ginger and lime. This was one awesome smelling marinade. Plus I just really love using coconut milk. This is going to sound weird but I love it’s creamy consistency. I’m also a big fan of it’s healthy fat and delicious flavor. I cooked my shrimp in a pan but they would be amazing cooked on the grill too. It was raining the day I went to make my shrimp and was not going to stand outside to grill. I’m not that devoted.

The salsa was just a simple mixture of mangoes, black beans, red onion, cilantro and lime. It’s amazing how a few ingredients can come together and make such amazing flavors. To top it all off I made a aioli out of the same chili garlic sauce and mustard I used in the marinade.

Man I really need a taco after writing this. Too bad it’s 3am and not really taco eating time…

Looking for more tasty taco options? Try my chipotle shrimp tacos, ginger beer pulled pork tacos or my chipotle apple butter carnitas.

Shrimp Tacos with Chili Mustard Aioli

These marinated shrimp tacos with chili mustard aioli are the perfect summertime taco. Packed full of flavor and covered with a sweet mango black bean salsa.

Yield: 10 small tacos

Prep Time: 30 minutes plus marinade time

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

For shrimp marinade:

• 1 (13 ounce) can coconut milk
• 4 tablespoons chili garlic sauce
• 1 tablespoon garlic mustard
• 1 lime, zested
• 1 lime, juiced
• 2 teaspoons grated ginger
• 1 pound raw medium sized shrimp, cleaned and shelled

For salsa:

• 2 mangoes, peeled and diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 can black beans, drained and rinsed
• 1 lime, juiced
• Kosher salt, to taste

For aioli:

• 1/2 cup mayonnaise
• 2 teaspoons garlic mustard
• 2 teaspoons chili garlic sauce

For tacos:

• Small corn tortillas

Directions:

For marinade:
In a large bowl add all ingredients. Whisk to combine.

Add in shrimp, cover and let marinade in the refrigerator for at least 2 hours.

For salsa:
Add all ingredients and let sit in the refrigerator until ready to use.

For aioli:
Whisk together all ingredients, cover and keep in the refrigerator until ready to use.

For shrimp tacos:
Heat a large skillet over medium heat. Remove shrimp from marinade and add to the pan. Cook 2-3 minutes per side. Once all shrimp are cooked, assemble tacos.

Warm a corn tortilla and spread a thin layer of aioli onto one side, top with 4-5 shrimp and a few spoonfuls of mango black bean salsa.

Disclosure: I was provided with free mustard to compete in the Saucy Mama Sliced competition. I received no financial compensation for this post. However, if I win the competition I will be compensated monetarily.