Lately, I have been on a kick of eating fresh, flavorful meals. Whether that’s incorporating different types of fruits or vegetable, more vegan meals, meals with red meat or chicken – no matter the makeup of the meal, if it tastes good then I am hooked (but aren’t we all?)
When I think about what I want to make for dinner, if it has anything to do with tacos and salsa I am all for it. I came across this taco recipe and I knew I had to try it right away.
As I try out a new recipe, I make sure to gather all the ingredients and then I simply wing it. If I want to add more garlic – I do it? More jalapeno? Say no more! More Shrimp? Duh!!
Basically let your creativity do the talking in the kitchen & get out of your head! The need for your dish to be exactly how the recipe is can take away the joy in cooking, and let me tell you have a done this WAY too many times (just ask my boyfriend). Turn on some music, have a margarita & enjoy cooking!
Ingredients:
Mango Salsa
- 1 mango, finely diced
- 1/2 red onion, minced
- 1 garlic clove, minced
- 1/2 jalapeño, minced
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper
Tacos
- 1¼ pounds shrimp, peeled and deveined
- 1 tablespoon chile powder
- 1½ teaspoons garlic powder
- ½ teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 to 2 tablespoons hot sauce (optional)
- 12 yellow corn tortillas
- 1 cup shredded cabbage
Directions
1. Make the mango salsa.
In a medium bowl, stir the mango with the red onion, garlic, jalapeño, lime juice and cilantro to combine. Season with salt and pepper; set aside.
2. Make the tacos.
In a medium bowl, toss the shrimp with the chile powder, garlic powder and cayenne pepper.
3. Sauté the shrimp.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and sauté until pink and fully cooked through, 4 to 5 minutes. Season with salt, pepper and hot sauce (if using).
4. Toast the tortillas.
Heat another large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.
5. Build the tacos.
Divide the cabbage among the toasted tortillas. Pile the shrimp on top and then garnish with the salsa. Serve immediately.
far as the East is from the West 
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