Shrimp Tacos with Mango Salsa
August is here but there’s still a little summer left! Have you had your dose of mango? Did you know… mango contains lutein, zeaxanthin and vitamin A — which support eye health. Lutein and zeaxanthin may protect from the sun, while a lack of vitamin A can create vision problems. Mango is high in vitamin C, which promotes healthy hair and skin. And it’s absolutely delicious, so it’s a win, win, win!! I adapted this recipe from Half Baked Harvest. She typically uses about 37 ingredients per recipe, and I like to try and keep it to about 6 or less. This recipe is simple, delicious, family-friendly, and an easy crowd-pleaser. I hope you have a gas range so that you can char those soft corn taco shells to perfection.
Let me know if you make this recipe. And if you’re not a fan of shrimp, a nice, flaky, white fish like mahi or cod would be an excellent substitution!
Ingredients:
Tacos
1 pound of shrimp
1 tsp cumin
1 ½ tsp chili powder
½ tsp siracha or chili lime seasoning like Tajin Classic
1 Tbsp olive oil
8 corn tortilla taco shells
Mango Salsa
1 ripe mango diced
1 ripe avocado diced
1 jalapeno seeded & diced (unseeded if you prefer spicier)
1 Tbsp lime juice
¼ fine diced red onion
¼ chopped cilantro
¼- ½ tsp salt
Instructions:
Toss the shrimp in the seasonings, set aside
Combine ingredients for mango salsa and place in fridge to meld.
Add olive oil to a large skillet over medium heat. Once it shimmers, add shrimp and cook until pink (3-4 minutes per side).
Warm the tortillas over a flame to char.
Assemble shrimp and salsa in tacos and enjoy!
