I have dinner: shrimp tacos.
They’re served with fresh fruit and vegetables, avocado, and seafood — a simple, balanced meal you can’t go wrong with.
If your shrimp are already cleaned, you can have this on the table in under 20 minutes.
I was thrilled to find mangos on sale this week: 10 for $10. Whether they’re in season or not, I picked a soft, ripe one and a firmer one that I’ll keep in the crisper drawer until it’s ready.
I’ll probably find it in May.
One mango was perfectly ripe, so I diced it with red onion and tomato to make a quick, fresh salsa.
The shrimp cook up incredibly well with a light dredge in flour — flavorful and delightfully crispy. I might actually prefer these to my regular tacos, maybe even to pork tacos, which is saying something.
The colors are gorgeous — bright and fresh — and I love the mix of textures: crunchy shrimp, crisp shredded lettuce and creamy avocado.
We enjoyed them so much I’m planning to make them again on Friday. In fact, I might not even wait that long.
Crispy Shrimp Tacos
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Ingredients
- 1/2 pound raw, deveined shrimp (tails removed)
- 1 tablespoons olive oil
- 2 tablespoons flour
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 mango, chopped
- 1/4 tomato, chopped
- 1/4 red onion, chopped
- 1/4 cup chopped avocado
- 4 corn or flour tortillas
- 1/4 cup grated cotija or cheddar cheese
- 1 lime
- shredded lettuce
- cilantro
Instructions
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Pat the shrimp dry and make sure they are clean. Mix salt, pepper, garlic powder and cumin, then sprinkle over the shrimp. Place the flour in a small bowl and dredge the shrimp to give a light coating. Heat a skillet over medium-high and add the olive oil. When hot, cook the shrimp about 2–3 minutes per side until browned and cooked through. Transfer to a paper towel to drain.
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Toss the chopped mango, red onion and tomato in a bowl with a pinch of salt and pepper to make a quick salsa. Assemble the tacos with shredded lettuce, shrimp, mango salsa, avocado, cilantro and cheese. Squeeze lime over the top before serving.
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I appreciate you so much!
This is about as veggie-heavy as it’s going to get around here.