Recipe Corner: Mango Tango Shrimp Tacos
"Mom, what's for dinner?" is quite possibly my least favorite phrase. I spend too much time coming up with grocery lists, meal plans, etc., so when I find something quick and easy, I have to share it. We typically keep some frozen shrimp ready to rock in the freezer, and we just happened to have some taco toppings ready to go and on hand, so I threw the following together recently, and I was pleasantly surprised. There's minimal preparation to this one, and I may try it again soon with feta cheese as a bonus, but here's what I did with minimal effort.
Ingredients:
-red onion (pickled)
-your tortillas of choice
-mango salsa of choice (I tried the Great Value Sweet Heat Mango Salsa, and I was pleasantly surprised)
-shrimp (thawed)
-avocado
-Roma tomatoes
-lettuce
-your favorite shrimp seasoning (I used Slap Ya Mama, as it's a staple in my home)
Directions:
Before cooking, thaw the shrimp and pickle the red onion. I prefer to thinly slice my onions and use white wine vinegar, a splash of red wine vinegar, and a couple of teaspoons of sugar for pickling. Set aside in a small bowl for 25-30 minutes.
Sauté the shrimp in a medium or large pan. Lightly or heavily season the shrimp with your favorite seasoning. I used Slap Ya Mama, giving it a few generous shakes each time I flipped the shrimp. When it's entirely pink, you're good to go.
While you're cooking the shrimp or before that, prepare your toppings. I chose to smash some avocado and use it as a base on my tortillas, dice some Roma tomatoes, and add some shredded lettuce. I added the pickled red onion and topped it off with the mango salsa.
Construct your tacos however you like and enjoy!
Like I said, I'd add some crumbled feta next time, but this was quite tasty for a quick meal, so I used the toppings I had on hand. If I had time, I'd marinate the shrimp or try a different glaze or sauce to switch it up from the mango, but that store-bought salsa was clutch and did the work for me. Feel free to get creative.
