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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