I’m really excited to share this recipe because it’s super simple, so easy, relatively healthy and SO yummy. I’ve made it once before this, and it might be one of my favorite things I’ve ever made. The only reason I haven’t repeated it sooner is because mangos have been hard as rocks for the past 6 months. When I saw mangos on sale the other day, and felt that they were actually ripe, this was the first thing that came to my mind!
Shrimp Tacos with Mango Salsa
- 1 mango, diced
- 1 small or 1/2 large tomato, diced
- 1 jalapeno, minced
- 3 scallions, chopped
- 2 tbsp chopped cilantro
- juice of 1/2 lime
- salt and pepper, to taste
- 1 lb medium shrimp (raw, peeled, deveined)
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp oregano
- salt, to taste
- soft taco shells
Start by making the salsa, so it has a little time to marinate all its delicious flavors together. The commissary didn’t have any cilantro when we went which was a major bummer because it’s a big player in this salsa. Luckily I found these weird dried cilantro cubes in the Mexican aisle, and decided to try them.
Chop up all the veggies and add them to a mixing bowl.
Add lime juice, cilantro and s & p, and toss well.
Now it’s time to work on the shrimp. Gettin’ spiced up…
In a bowl, sprinkle the shrimp with spices and salt, and toss to coat.
In a skillet, over medium heat, cook the shrimp until pink, about 4-5 minutes, tossing occasionally.
Now all you have left to do is assemble the tacos! A taco shell, a few shrimp, and a nice scoop of salsa…
WARNING: Slightly messy and difficult to eat. But SO worth it.
The spicy shrimp and cool mango go really well together. I used scallions because they’re the only raw onions Nick can eat without getting sick, but you could also use diced red onion. The cilantro cubes weren’t as good as fresh, but they gave it a nice cilantro flavor and worked in a pinch! I don’t know how many people a pound of shrimp normally feeds, but we didn’t seem to have any leftovers.
Go make these. Now.