After returning from the grocery store all ready to cook fish tacos for dinner with the roomie, this is what I opened the door to find:
Well helllooo there bubbles, welcome to my home!
Maintenance came earlier today to “fix” our broken dishwasher… good job guys!
Needless to say, this posed a bit of a problem when trying to cook dinner, but we put on our rain boots and worked around the bubbles.
On to the recipe…
Shrimp Tacos with Mango Salsa
The recipe for this mango salsa comes from Bonefish Grill, but I made a couple small changes.
For Mango Salsa:
- 2 1/2 cups fresh mango (or one 16 oz jar)
- 1/2 red bell pepper, diced
- 1/2 cup red onion, diced
- 1 tsp minced garlic
- 1 Tbsp olive oil
- 1/2 tsp crushed red pepper
- 3 Tbsp juice from jarred mangos
- 1 Tbsp stevia sweetener
- 2 scallions, chopped
Step 1: Dice the mangos and put 2 cups of it in a bowl with the garlic and red pepper. Puree the remaining 1/2 cup and then add to the mixture.
Step 2: Sauté the red onion with the olive oil on low-medium setting for about 2 minutes. Reduce heat to low.
Step 3: Add the mango mixture to the pan with onions, then add all remaining ingredients except for the scallions and cilantro.
Step 4: Allow mixture to warm up (about 4-5 minutes), remove from heat, and top with the scallions and cilantro.
For the shrimp:
- 8 whole wheat flour tortillas
- 1/2 pound peeled deveined shrimp
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- 1 tsp Cajun seasoning
Heat the oil and lime juice in a sauté pan on medium heat, add the shrimp and Cajun seasoning, and sauté for about 5 minutes (or until cooked through).
Serve your shrimp tacos with any of your favorite taco toppings. We used additional scallion and cilantro, guacamole, shredded lettuce, and Mexican cheese.