These peppy little tacos are full of flavor! Topped with a crunchy mango salsa and queso fresco. The tortillas were baked not fried. Light. Healthy. Delicious!
Ever since The LEGO Movie coined the phrase "Taco Tuesday" its become popular, and heard everywhere. Every night is a taco night in my book. Tacos are one of my favorite things to make. They are easy, quick and you can put anything in them.
These tacos were inspired, well kind of backwards. My Sister-in-law was telling me about a mango salsa she was bringing to an Easter party. It sounded so good. The ingredients were such a balance of sweet, spicy, crunchy. I became obsessed. I had to make this salsa, just so I could try it.
There are so many flavors running through these tacos. But they all work. The sweetness of the mango and shrimp. The smokey chipotle, and the spice from the jalapeno. The crunch from the cabbage and cucumber. The tortillas were baked for a few minutes in the oven. There is nothing heavy about these tacos.
Start by making the salsa, this will give it time for the ingredients to come together. I
also chop the cabbage, and squeeze the juice of 1 lime over it. Season the shrimp with a little olive oil, salt, pepper and the chipotle powder. Saute them over Medium/High heat until they are pink and firm. While the shrimp is cooking, I warm up the tortillas in a 400 degree oven for a few minutes.
Chipotle Shrimp
1 pound medium rock shrimp, peeled deveined
1 tsp olive oil
1 tsp chipotle powder
salt and pepper to taste
Mango Salsa
3 mangoes, chopped
1/2 cup cucumber, chopped
1/4 cup red onion, diced
1 jalapeno, diced (remove seeds and ribs for less heat)
handful fresh cilantro, chopped
juice of 1 lime
salt and pepper to taste
Cabbage Slaw
1 cup green cabbage, thinkly slice
juice of 1 lime
Top with grated Queso Fresco
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