Hello there– If you’re the kind of person who loves fish tacos (and you can certainly put me in that group), then I think you’ll love this really easy shrimpy version with creamy, juicy mango salsa slathered on top. These were seriously good!
1 pound medium sized shrimp
2 tab. olive oil
3/4 tsp. salt & freshly group pepper
lettuce cut into shreds
small size corn tortillas*
Peel and devein the shrimp. Toss them in a bowl with the olive oil and a liberal sprinkling of salt and pepper. Then spread them separated on a cooking sheet sprayed with cooking spray. Slide them into a 450 degree oven for 10 minutes. They should come out salty, peppery crispy good.
Then warm the tortillas just a minute in the toaster. Fill them with lettuce, shrimp and a squeeze of lime juice. Pile on the mango salsa and they are ready to eat.
1 mango, peeled and cut into chunks
1 avocado, peeled and chunked as well
1/3 cup red onion, chopped to bits
1 chipotle, seeded and minced finely**
1 tab. lime juice
salt & pepper to taste
Carefully fold together the mango, avocado, onion, chipotle and lime juice. Salt and pepper and taste to see if you need a bit more seasoning. Delicious on tacos or just with a bowl full of chips!
* The year we lived in Costa Rica, our little market sold small tender tortillas just wrapped in saran wrap and made by the ladies in the neighborhood–so fresh and tender. So I’m excited that I found the mini taqueria size tortillas at Stater Brothers if you live in Socal. Guerrero brand.
**If you don’t like too much spice, just use half a chipotle pepper and be sure to scrape out the seeds and membranes before you mince it up.