Shrimp and Mango Tacos

Name: Shrimp and Mango Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 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; OPTIONAL; 1/2 small head iceberg lettuce, chopped; 2 medium tomatoes, chopped; 2 medium avocados, peeled and thinly sliced

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:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

10 Min

Method:

Saute

Ingredients

Add to Grocery List

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
OPTIONAL
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

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.

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