Shrimp Tacos with Mango, Cilantro & Lime
May 05, 2014 in shrimp, tacos, tex mex, mexican, cinco de mayo, mango, cilantro, lime, easy, gluten free.
¡Hoy es Cinco de Mayo!
(Translation: "Let's eat some Tex Mex!")
I took a few minutes this morning to review the history of Cinco De Mayo, and was impressed by the resilience of the underestimated and outnumbered Mexican army against the French on May 5, 1862. The unexpected victory became a rallying cry for the entire country, and is still celebrated each year with festivals, music, dancing, and - of course - great food. Ole! (queue Mariachi band in the background, just for fun?)
On Friday I shared a new recipe for soft, homemade Healthy Whole Wheat and Chia Tortillas. Today I'm sharing one of my favorite ways to put them to good use - Shrimp Tacos with Mango, Cilantro & Lime.
Each part of this meal can be prepped ahead of time, then quickly assembled just before eating, or served taco bar style - perfect for our current dinner-must-be-easy mode due to afternoon swim team practice (Delicious Crock Pot Ribs, anyone?).
Here in Texas, my local grocer makes fresh guacamole and pico de gallo daily. I grabbed container of each, and a bag of pre-shredded cabbage, so cooking the shrimp, reheating my tortillas (get perfectly soft reheated tortillas with this kitchen tip), and giving a quick chop to the mango and fresh cilantro was really all it took.
The shrimp have a little kick to them, but the cayenne can be omitted if you don't like the heat. Just don't cut back on the mango, cilantro or lime...¡Delicioso! ;)
Recipe Card:
Shrimp Tacos with Mango, Cilantro & Lime
Serves 6
An easy dinner with tons of Tex Mex flare - mango, cilantro & lime, Ole!
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Ingredients for the Shrimp
- 1/4 cup butter
- 2 cloves garlic, minced or pressed
- 1 Tbsp fresh cilantro, roughly chopped
- zest of 1 lime
- 1/8 tsp cayenne pepper (optional)
- salt and pepper to taste
- 2 lbs large, wild shrimp, peeled and de-veined
- juice of 1/2-1 lime, to taste
Additional Ingredients for Shrimp Tacos (adapt to suit your tastes)
- 1 batch (12) of our Healthy Whole Wheat & Chia Tortillas
- 1 pkg pre-shredded green and purple cabbage
- 12-16 oz fresh guacamole
- 8 oz sour cream
- 6 oz pico de gallo
- 1 large, ripe mango, peeled and chopped
- fresh cilantro, chopped
To Prepare the Shrimp
- Melt butter in a large skillet, then add garlic, cilantro, lime zest, salt and pepper and saute for about a minute.
- Add shrimp and cook for 3-4 minutes on each side, or until done.
- Squeeze fresh lime juice over all, and season with additional salt and pepper as needed.
To Assemble the Tacos
- Layer listed ingredients in each tortilla as desired. I added guacamole and sour cream first, then the cabbages, pico de gallo, mango, shrimp and cilantro.
Notes
- The shrimp in this recipe could easily be replaced with sliced or cubed chicken breasts.
- Gluten Free option: sub corn tortillas.
Are you enjoying some Mexican food this Cinco de Mayo?
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Back To The Book Nutrition, Dena Norton
Dena Norton is a registered dietitian with a passion for enjoying and sharing good, clean food. She has practiced clinically, currently maintains a contract position as a public speaker for M.D. Anderson Cancer Center, and has recently started "Back To The Book Nutrition" (www.backtothebooknutrition.com) to offer a fresh perspective on nutrition, health and whole food.
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