We eat a lot of shrimp in the summertime. Fresh with the heads still on, they are almost cheaper than chicken here. We also eat alot of Mexican, so to combine those two loves into one dish was a no-brainer. I’d had shrimp tacos on my mind, but when I came across this recipe in a cookbook I had the opportunity to review, I put it on our menu plan immediately.
The shrimp undergo a quick marinade before being sauteed, then topped with a delicious mango-avocado salsa and thinly sliced red cabbage for a bit of crunch. All wrapped up in a lightly toasted corn tortilla. Comes together in less than 20 minutes, making for a perfect dinner to throw together after a long day at the beach – which, we’ve been enjoying a lot of these days.
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Shrimp Tacos with Mango-Avocado Salsa
1 pound large shrimp
1/4 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, minced
salt and pepper
vegetable oil, for frying
1 cup red cabbage, thinly sliced
For the salsa:
1 large mango, diced
1 lime, juiced
2 tbsp cilantro, chopped
1/2 red onion, diced
1 jalapeno or serrano chile, finely diced
salt and pepper
Peel and devein shrimp. Place in large resealable bag. Combine marinade ingredients together in a small bowl. Add to the shrimp and toss until coated. Seal and chill for at least 30 minutes, but no more than 1 hour.
Meanwhile, combine the salsa ingredients in a medium bowl. The salsa can be left at room temperature up to an hour. Otherwise, keep it chilled for up to 1 day.
Place large, cast-iron skillet over medium high heat. Add 1 tablespoon of oil to the pan, swirling to coat the bottom. Add the shrimp and cook, stirring frequently, until shrimp turn pink and start to curl. Place shrimp on cutting board to cool for a minute before giving a rough chop. Place in bowl and tent with aluminum foil to keep warm.
Wipe the skillet clean with a paper towel, and place over medium-high heat. Add a teaspoon of oil, and fry tortillas, a couple at a time, until starting to brown around the edges.
To serve, place a few shrimp in the middle of each warm tortilla, top with the salsa and shredded cabbage.
Source: adapted from The Lodge Cast Iron Cookbook