Shrimp Tacos

Who doesn’t love a good Taco Tuesday Recipe! This is a favorite of ours for Meatless Mondays or Taco Tuesdays or really any other day of the week. Most of the components can be prepared in advance so this makes for a quick meal to put together with guests. When we have people over for dinner, I try to pick meals that come together quickly once guests arrive so I can focus on enjoying the company instead of being stuck getting the meal together.

To keep things easy buy a bag of frozen cooked shrimp (medium sized) and pull it out of the freezer the night before. You can also quick thaw under running water. Take the tails off and mix the thawed shrimp with 1-2 tbsp olive oil, 1 tbsp paprika, and 1 tbsp minced garlic.

There are two things that elevate these tacos to make them entertaining worthy: a chipotle creme sauce and mango salsa. For the creme, blend a chipotle pepper (from a can of chipotle in adobe sauce) with some plain greek yogurt or mix chipotle powder in with the yogurt if you don’t have a full pepper on hand. Don’t like things spicy? Make a cilantro creme and blend up some fresh cilantro with yogurt instead.

For the mango salsa, chop up a mango, pepper, tomatoes, and red onion. Add the zest & juice of a lime and some fresh cilantro and you’ve got a mango salsa!

So, all that’s left to put together when it’s dinner time is warm the shrimp and heat up the corn taco shells. For the shrimp, add to a frying pan on medium heat for a few minutes each side. Preheat oven to 400F and spray the corn shells on both sides with Pam and lay on baking sheet. Put in oven for 5 minutes, turn over and bake for another 2-3 minutes. These will burn easily so watch-out!

That’s it! They are done and ready to eat! We serve them shell, creme, shrimp, and mango salsa on top. I usually serve these with a side of black beans (pictured) or corn.

Shrimp Tacos with Mango Salsa

Ready in 30 minutes (20 minutes prep and 10 minutes cooking)

Serves 4 people

INGREDIENTS

• Shrimp
  • 12oz bag of frozen cooked shrimp
  • 1-2 tbsp olive oil
  • 1 tsp paprika
  • 1 tbsp minced garlic
• Mango Salsa
  • 1/3 cup red pepper, diced
  • 1/3 cup cherry tomatoes, diced
  • 1/2 cup mango, chopped
  • 2 tbsp red onion, minced
  • zest and juice of 1 lime
  • a few sprigs of cilantro
• Chipotle Creme
  • 1/2 cup plain greek yogurt
  • 1 chipotle pepper from can of chipotle in adobe sauce
  • alternatives: 1 tsp chipotle powder or 1/2 cup cilantro for less spicy version
• Soft corn taco shells

PREPARATION

1. Thaw shrimp, remove tails, and mix with olive oil, paprika, and garlic
2. Chop ingredients for mango salsa, mix, and let flavors meld in fridge
3. Mix yogurt and chipotle pepper in a food processor, and let flavors meld in fridge
4. When time to eat, cook shrimp in a frying pan on medium heat for a few minutes a side
5. Preheat oven to 400F, spray corn shells with Pam on both sides. Cook for 5 minutes on first side, flip and then cook for another 3 minutes. (Watch these carefully as they are easy to burn)
6. Serve with shell, creme, shrimp, and topped with mango salsa
7. Enjoy!

TIPS

• Serve with a side of beans or corn.
• Uncooked shrimp can be used instead (just cook longer).