I promised a friend I would post the recipe for my Mango Salsa. I created this recipe one day on a whim, I thought hmm…I have a ripe mango, ripe tomatoes and a ripe avocado and I just happen to have some shrimp in the freezer. I knew the flavors would be harmonious.
You can serve the salsa with tortilla chips, but I highly recommend you try the shrimp tacos. They are pretty low in fat and very light but, spicy enough to serve with a red wine if you like.
I just sort of winged the marinade for the shrimp so you can adjust accordingly depending on how many tacos you are making. I allow about 2-3 medium sized shrimp per taco.
Shrimp Marinade:
Olive Oil
Chili Powder
Chili Flakes
Garlic powder
Cumin
Lime Zest (save the lime, you'll need it for the salsa recipe)
Salt (to taste)
Place all ingredients in bowl mix with raw shrimp and refrigerate for about 30 minutes. Cook on medium to medium high heat on a grill or on a grill pan for about 3 mins per side.
Note: if you are grilling on an outdoor grill you should put the shrimp on skewers.
Mango Salsa
1 ripe Mango (chopped)
1 ripe Tomato (chopped)
1 ripe Avocado (cut in chunks)
1/4 cup chopped Purple Onion
1 Serrano Chili (minced)
2 cloves of Garlic (minced, you can use one if you're not a big garlic fan)
1/2 a bunch of Cilantro (chopped)
juice of one Lime
1/2 tsp. Cumin
Salt & Pepper to taste
Mix all ingredients in a large bowl except avocado. Once everything is incorporated, taste for salt & pepper then lightly stir in the avocado. I found that if you mix in the avocado last it doesn't get too mushy.
Now, to assemble the tacos. You can use steamed corn tortillas, but I like to brush them lightly with vegetable oil and bake them for a few minutes so they are lightly crisp and hold up better.
Top the tortillas with the grilled shrimp (I like to cut it up a bit first), a big pile of mango salsa and some finely shredded red cabbage for a little crunch. Olé, now sit back and enjoy with a nice red or white wine, or a cold beer!
