Shrimp Tacos with Mango Salsa

IMG_2355Hello 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
lime wedges
small size corn tortillas*

IMG_2335Peel 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.

Shrimp & Dill Pasta Salad


Hi there-  A while back we had a salad potluck here in the backyard under the maple trees.  You name it– green salads, potato salads, fruit salads, chicken salads…  But the one that struck my fancy was this super delicious shrimp pasta salad.  I promptly emailed to my buddy Kathy begging for the recipe.  And she was forthcoming (thanks Kathy!) with just how it was made.  I whipped up a large batch and lunched on it all week!  So I’d like to pass on the recipe for this delicious stuff to you…

8 oz. tiny tube macaroni
2 tab. olive oil
a couple shakes of salt
1 smallish zucchini, cut to small thin bits
4 oz. small size shrimp
1/3 cup red bell pepper, chopped fine
1/3 cup green onion,  chopped
1 cup mayonaise
1/4 cup olive oil
2 tab. red wine vinegar
1/2 tsp. dried basil
1 tsp. fresh dill, chopped
(or 1/2 tsp dried dill*)
1/2 tsp. salt
1/8 tsp. freshly ground pepper

Bring a pot of water, with the 2 tab. of olive oil and the shakes of salt, to a boil and cook the macaroni according to the package directions.  Drain it thoroughly and let it cool to room temperature.   Stir in the cut zucchini, shrimp, red pepper, and green onion.  Then mix in the mayonnaise, 1/4 cup olive oil, vinegar, basil, dill, salt and pepper.  Put it in the fridge for at least an hour to chill and to let the flavors meld.

*I bought fresh dill to make my salad, but when I talked to Kathy who made it originally, she told me she used dried dill– and I thought hers tasted better.  But this salad is just delicious either way…