Well, I love shrimp, and I love mango, and I really love tacos. So put these all together and I’m a happy girl.
I found this in the NY Times Cooking section, you can find it (with very slight differences) here.
This is a really nice, quick, weeknight meal, too, especially if your shrimp come peeled and deveined. Mine did not. But it still only took me about 20 minutes to pull together.
- 2 tablespoons neutral oil like canola
- 1 pound medium or small shrimp, peeled and deveined
- 2 garlic cloves, sliced
- 2 teaspoons cumin seeds, lightly toasted
- 2 Serrano or bird chilies, or 1 large jalapeño, minced
- 1 large mango, peeled, seeded and finely chopped
- ¼ cup chopped cilantro
- 4 to 5 tablespoons lime juice
- 8 corn or flour tortillas
- Heat a large, heavy skillet or wok over medium-high heat, and add the oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- I like to heat my tortillas right over a gas burner. Just lay it directly on there and quickly move around until it’s toasted all over. Place 2 tortillas on each plate, top with the shrimp, and enjoy.