Shrimp and Mango Tacos

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By Vickie Parks
@Northwestgal

The combination of shrimp, mango, chilies and cumin makes a great stir-fried filling to wrap into tortillas for a light, fresh and mildly hot alternative the usual beef tacos.

It's great served with side dishes of cooked white rice, cole slaw, and fresh tomato slices or chilled watermelon wedges.

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

20 Min

Cook:

10 Min

Method:

Saute

Ingredients

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2 Tbsp: canola oil
1 lb: medium or small shrimp, peeled and deveined
1/2 tsp: salt
2 to 3 clove: garlic, minced
2 tsp: cumin seeds, lightly toasted and ground
1 large: jalapeno pepper (or 2 serrano chilies), minced
1 large: mango, peeled and finely chopped
1/4 c: fresh cilantro, chopped
4 to 5 Tbsp: lime juice
8: flour tortillas
1/2 small: head iceberg lettuce, chopped
2 medium: tomatoes, chopped
2 medium: avocados, peeled and thinly sliced

How to Make Shrimp and Mango Tacos

Step-by-Step

1Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
2Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering.

Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute.
3Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp/mango mixture, fold over the tortillas, and serve.