![]() Mix up the peppers, replacing the jalapeño with serrano or habañero peppers for more heat.Our version here is made with mango, cherry tomatoes, red onion, jalapeño, cilantro and lime. This simple mango salsa quite versatile, flexible enough you can adapt it to fit your personal tastes. Then flake into pieces and spoon onto warm tortillas. I think this same recipe would work well with a flaky white fish too, use the same spice mix for seasoning, and pan-sear in a skillet for a few minutes per side (more if your fish is particularly thick). The shrimp are seasoned with chipotle chili powder (regular chili powder works fine too, although it can sometimes pack more punch than chipotle, so you may want to reduce the amount), garlic, cumin and oregano. Drain, and pat dry before cooking (too much excess water and they won’t brown). If using frozen shrimp, thaw them first either overnight in the fridge, or you can submerge them in cold water for about 10 to 20 minutes. For larger shrimp I recommend cutting them up into bite-sized pieces after cooking to make the tacos easier to eat and enjoy. If your shrimp are on the small side you can leave them whole. With a generous squeeze of fresh lime juice, the result is an ultra flavorful taco that’ll have your tastebuds clamoring for more. We also added some crumbled cotija cheese and fresh micro cilantro on top to finish it off. ![]() This version doesn’t have the avocado crema, since the mango itself is much more flavorful than dragonfruit so it holds its own quite well. That and I think dragonfruit is probably a bit hard to track down sometimes, whereas mango is much more widely available. The recipe is quite similar to our Dragonfruit Shrimp Tacos, which is a lovely recipe but one that people don’t make very often, I’m guessing because the pink tortillas just don’t seem approachable or something. Even though it’s not terribly original (mango salsa recipes are a dime a dozen and all of them look pretty darn similar, shrimp tacos too for that matter), we still figured it was a recipe one worth sharing. It’s a dish we’ve made half a dozen times in the past few months, we’ve taken to keeping a bag of frozen shrimp in the freezer for this very reason. These shrimp tacos make for a super quick weeknight meal, easily prepared in less than 30 minutes. The chipotle-spiced shrimp cook in mere minutes, and the tangy mango salsa on top is like a little bit of sunshine in every bite. Our favorite weeknight dinners are fast, fresh, and flavorful, and these quick & easy shrimp tacos check all the boxes. Perfect for taco Tuesday (or Wednesday… or Thursday…) These fast and flavorful shrimp tacos are topped with a tangy mango salsa, fresh cilantro and a sprinkle of cotija cheese.
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