Shrimp and Mango Tacos
By
Vickie Parks
@Northwestgal
13
It's great served with side dishes of cooked white rice, cole slaw, and fresh tomato slices or chilled watermelon wedges.
Ingredients
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2 Tbspcanola oil
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1 lbmedium or small shrimp, peeled and deveined
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1/2 tspsalt
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2 to 3 clovegarlic, minced
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2 tspcumin seeds, lightly toasted and ground
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1 largejalapeno pepper (or 2 serrano chilies), minced
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1 largemango, peeled and finely chopped
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1/4 cfresh cilantro, chopped
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4 to 5 Tbsplime juice
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8flour tortillas
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OPTIONAL
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1/2 smallhead iceberg lettuce, chopped
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2 mediumtomatoes, chopped
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2 mediumavocados, peeled and thinly sliced
How to Make Shrimp and Mango Tacos
- Heat 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.
- Wrap 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. - Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp/mango mixture, fold over the tortillas, and serve.