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Shrimp Tacos with Pineapple Mango Salsa, Charred Corn and Avocado

Now that the holiday season is winding down, I seem to be deeply craving summer and all of its fresh ingredients. The other day when I went grocery shopping, my eyes were drawn to all of the tropical fruits that were prominently displayed and priced right. I saw the towering piles of pineapples and mangoes and my mind went to one place: fresh tropical salsa. 

I had originally planned on making chicken for dinner, but I shifted gears right there on the spot and there was no talking me out of it. No wintry chicken meal. Instead, we would dine on shrimp tacos with tropical flavors, shut the blinds, and pretend it wasn’t icy and cold outside. And somehow it worked. We were all in sunny moods for the rest of the night.

Ingredients:

Salsa:

1 c. mango, diced

2 c. pineapple, diced

3 green onions, sliced

½ bunch of cilantro, chopped

1 jalapeno, finely diced

Juice from 1 lime

Salt and pepper

Shrimp:

½ lb. shrimp

1 Tbsp. butter

2 tsp. garlic powder

2 tsp. cumin

1 tsp. chili powder

2 tsp. oregano

Salt and pepper

Tacos:

Corn tortillas

1 avocado, sliced

1 15 oz. can of corn, drained and rinsed

1 Tbsp. olive oil

½ c. cotija cheese

To make the salsa, combine all ingredients. Add salt and pepper to taste. I would recommend making the salsa a few hours in advance and refrigerate before serving for the best flavor result.

To make the tacos, heat 1 Tbsp. butter over medium heat and cook shrimp until pink and cooked through. Add the spices and cook for 1 more minute, or until fragrant. Set aside.

In another skillet, heat olive oil over medium high heat and cook corn until charred. Season with salt and pepper. Set aside. 

To assemble the tacos, place shrimp on warm corn tortillas. Top with charred corn, salsa, avocado slices, and cotija cheese.

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