Shrimp Tacos with Mango Salsa
The sun has been shining, and the temperature has been rising. It looks like this year we only had a couple of weeks of winter in California. This week it's been in the low to mid 70's here in San Francisco. Even the evenings have been mild. This weather is getting me in the mood for summer. To get in the spirit of the warm climate, I decided to make Tacos de Camarones con Salsa de Mango (Shrimp Tacos with Mango Salsa). These have been one of my favorite types of tacos for many many years. The sweet, yet savory and spicy mango salsa balance out the shrimp. Simple and fresh, these warm weather tacos are ideal for serving at parties, picnics or a perfect Sunday dinner.
What You'll Need
1lb shrimps 1 mango peeled, pitted, and diced 1/2 purple onion, minced 2-3 jalapeño, seeded and minced 2 tablespoon chopped fresh cilantro 3 limes, juiced kosher salt, to taste pepper, to taste 2 ripe avocados, halved, pitted, and peeled 2 garlic cloves 18 tortillas (I used the mini tortillas) Optional: Cotija Cheese Garnish: Cilantro leaves and 1 radish, sliced thinly
In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.
Next, in a separate bowl I prepared the guacamole that will go on first onto the taco. This guacamole is very simple to make. Add in the finely chopped garlic, salt, lime juice of one lime, and avacados. Using a fork, smoothly mash the ingredients together. Your finished product should be smooth with some clumps.
With the shrimp, I lightly seasoned the shrimp with salt and pepper.
After my shrimp were seasoned with salt and pepper, I heated a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.
Now that all of my ingredients are ready and mixed, the fun begins. Combine the cooked shrimp with the mango salsa.
Once all the shrimp are pan seared, I placed a skillet over medium heat. Working in batches as necessary, warm both sides of the tortillas in the skillet. Top the tortillas with a dollop of guacamole and some shrimp and mango salad and garnish with cilantro leaves, radish slices and cotija cheese (optional). I served three per plate.
What To Love
- What I love about this recipe is that it is going back to my roots of Mexican cooking utilizing fresh ingredients, the principal involved in real Mexican cooking. Fresh is important because the freshness gives Mexican food its vitality and interest.
- Shrimp is a good source of selenium and protein. One serving of shrimp contains 6g or protein!
- Avocados are also considered as one of the healthiest foods in the planet because they contain in excess of 25 essential nutrients, including vitamin A, B, C, E, & K, copper, iron, phosporus, magnesium, and potassium. Avocados also contain fiber, protein, and several beneficial phytochemicals such as beta-sitosterol, glutathione and lutein, which may protect against various disease and illness.
- Mangos contain antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia and prostate cancers.
- 1lb shrimps
- 1 mango peeled, pitted, and diced
- 1/2 purple onion, minced
- 2-3 jalapeño, seeded and minced
- 2 tablespoon chopped fresh cilantro
- 3 limes, juiced
- kosher salt, to taste
- pepper, to taste
- 2 ripe avocados, halved, pitted, and peeled
- 2 garlic cloves
- 12 tortillas
- Optional: Cotija Cheese
- Garnish: Cilantro leaves and 1 radish, sliced thinly
- In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.
- Lightly seasoned the shrimp with salt and pepper.
- Heat a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.
- Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
- Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.