Hello all, I hope everyone is doing well and are staying healthy!
I'm assuming that most of you are still engaged in some version of cooking and preparing homemade meals. With extended orders for all of us to stay at home this is the perfect opportunity to explore in your own home kitchens. Whether you are baking or you prefer cooking I think it's fair to say that some of us may find these times somewhat challenging and are searching for different recipes to try out. So with that said, we'd like to share our delicious Shrimp Tacos with Mango Salsa recipe with you. This recipe does require a short marinating time, but we are confident it will be well worth the effort and that you will find that these tacos are packed with fresh vibrant authentic flavors. These shrimp tacos are delicious anytime of the week and are sure to fulfill your taco cravings.
We encourage you to get creative with our recipes we are sharing if you don't like shrimp, use chicken instead. Also if you have difficulty finding mangoes use fresh pineapple instead. If mango or pineapple salsa aren't your cup of tea make or purchase a traditional Pico de Gallo, we recommend Caza Sanchez's salsas. If you'd like to add more heat to your tacos be sure to include some jalapeños seeds or increase the cayenne pepper measurement. The key is to taste as you cook to develop a personal touch to this dish that is perfectly suited for you and your family!
If you have any questions please feel free to leave your message to us in the comment area beneath the title Delicious Street Tacos. We will try our best to get back to you with a response within a reasonable time.
Stay Safe & Healthy Everyone!
Spicy Chipotle Lime Shrimp Tacos with Mango Salsa
This recipe is especially delicious on a hot summer night, and is perfect for any evening!
1 lb frozen uncooked shrimp or fresh shrimp deveined and washed
1 TB olive oil
1 TB honey
2 TB chipotle paste, or 1 ½ tsp good ground ancho chile powder (very mild)
½-1 fresh Jalapeno, deveined and seeded, finely chopped, set a teaspoon aside
1 garlic clove, finely minced
1 tsp toasted ground cumin, (toasting optional)
½ tsp or less cayenne pepper
1 TB fresh lime juice, from ½ a lime, use other half for lime wedges
1 tsp lime zest
Mango Salsa Garnish Ingredients:
2 radishes, sliced in half moons or julienned (medium)
2 cups green cabbage, finely sliced or shredded 1-1½ inches bite size pieces
1 cup small diced fresh mango (small)
¼ cup cilantro, finely chopped
1 teaspoon minced jalapeno pepper
2 tablespoons white wine vinegar
1 ripe firm avocado, sliced (optional)
Mexican sour cream known as Crema Mexicana, (optional)
Serve with 1-package corn tortillas, or 8 fresh prepared corn tortillas.
Marinade the shrimp in olive oil, lime zest and juice, chipotle paste, toasted ground cumin, and honey for 15-20 minutes.
Dice, chop and slice the cabbage, radishes, mango, and cilantro and combine in a bowl and set aside.
If you'd like to add an avocado to your taco, with a knife slice it in the middle lengthwise. Twist after slicing the avocado to separate into two halves. Remove the avocado of its pit and remove from the outer peel. Place cut side down on a cutting board and cut each half lengthwise in thin 1/4" slices.
In a medium skillet over medium high heat, add a tablespoon of olive oil. Add the garlic and jalapeno. Cook until soft, 1-2 minutes. Add the shrimp drained from marinade and cook 4 minutes or until it changes to a pinkish color. Remove from heat and allow the shrimp to sit undisturbed for about 1 minute. Place a generous spoonful of the warm shrimp mixture on a tortilla, top with fresh chopped salsa ingredients, add an avocado slice, and a drizzle Crema Mexicana on top if desired. Serve with a lime wedge.
(refer to photo on 4/14/20 guacamole post)