4/16/2024 0 Comments Shrimp tacos recipe mango salsa![]() I may not be able to eat anything else for a little because shrimp tacos are LIFE. Now excuse me while I go on eating the rest of these. Great for the busy mom or the tired, don’t-want-to-cook-after-work-and-just-watch-Netflix kinda person, like myself. In fact, this entire recipe is so simple and quick! It can be made in 30 minutes or less. Gently toss all the ingredients until well combined and let rest at room temperature for 30 minutes. Add chopped cilantro, olive oil, cumin, and salt to taste. Squeeze the juice of half a lime over the mixture. Put all the ingredients into the food processor for a quick minute and then boom-creamy, delicious, cilantro lime crema just like that. Dice the red pepper, mince the red onion, and seed and mince the jalapeno. All you need is 2 minutes and a food processor. While, the cilantro lime crema is just a hunk of fresh, creamy goodness that would be good on any taco. I could eat the salsa plain, with chips, on tacos, on a salad, or plain…I may just finish the whole bowl of it plain. The mango avocado salsa adds that touch of sweetness that perfectly accompanies the spiciness of the shrimp. The shrimp are spicy and seasoned with some smoky chipotle, cumin, chili, and garlic. That’s how freaking good these tacos are…Īnd now that I’ve taken these pictures last night…I have AT LEAST another few days of shrimp tacos…which makes me a very very happy shrimp taco lover. You may be wondering, am I sick of them? NOPE!! Not at all. I’ve taken all of my leftovers as my lunch meal prep for work. ![]() Because of recipe testing, I’ve been eating variations of these shrimp tacos for more than 10 days straight. In a pan add shrimp and a pinch of cayenne pepper. But here I am posting these ten days later because I was recipe testing and otherwise busy. In a bowl add the tomato, red onion, mango and avocado diced. I originally had planned to put these on the blog around Cinco de Mayo. In a medium bowl, mix mango, tomatoes, and cilantro with lime juice. Add shrimp and toss until fully coated, then cover and let marinate in fridge 2 hours. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours. Cook, turning often with a spatula until shrimp are pink, 2 to 3 minutes. Shake any excess cornstarch from shrimp and carefully add a few at a time to wok, giving each shrimp some room to crisp up. Heat oil in a large wok or skillet until nearly smoking. For the pineapple salsa: Combine all the ingredients in a bowl, add salt to taste. In a medium bowl, coat peeled and deveined shrimp in cornstarch. Spicy Shrimp Tacos topped with Mango Avocado Salsa and Cilantro Lime Crema. In a large bowl, whisk together olive oil, lime juice, zest, garlic, paprika, and salt. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
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