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  • Richard Costes

Shrimp Tacos with Mango Salsa



(Cooking for 2.)


TIPS: I prefer corn tortillas for my tacos - but I know a lot of people would rather use flour. If you like yellow corn tortillas like me, double up on them so that the weight of the filling doesn't tear through them!


INGREDIENTS

  • 1/2 mango, finely diced

  • 1/4 red onion, minced

  • 1 small garlic clove, minced

  • 1/4 jalapeno, minced

  • juice of 1/2 lime

  • 1/8 cup of chopped cilantro

  • salt and pepper

  • 3/4 lbs of shrimp (I use jumbo shrimp so I figured 3 per taco)

  • 1/2 tbsp of chile powder

  • 3/4 tsp garlic powder

  • 1/4 tsp cayenne pepper

  • 1 tbsp extra-virgin olive oil

  • 1 tbsp hot sauce (if you like it spicy like I do!)

  • 8 yellow corn tortillas (or 4 flour ones, depending on your preference - see TIPS above)

  • 1/2 cup shredded cabbage

DIRECTIONS

  1. In a bowl - stir the mango, red onion, garlic, jalapeno, lime juice, and cilantro together to make the salsa

  2. Season salsa with salt and pepper

  3. In a different bowl, toss the shrimp with chile powder, garlic powder and cayenne pepper

  4. Heat olive oil over medium heat

  5. Add shrimp and saute until cooked through

  6. Season with salt and pepper

  7. Add a bit of hot sauce if you like it spicy!

  8. Toast the tortillas (about 1 minute per side)

  9. In each tortilla (doubling up if you are using corn) add the cabbage first, then the shrimp, and garnish with the mango salsa

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