What do you do with a whole lotta mango salsa? You make tacos! These were somewhat inspired by fish tacos that my sister and I had at a music festival in Red Bank a few weeks ago. We scoured high and low for some gluten-free fare, and these tacos really hit the spot! I enjoyed it so much that I knew I needed to recreate it at some point. This recipe can be modified however you want it. I used cumin-spiced shrimp, guacamole, and mango salsa on corn tortillas, but you could use pico de gallo, avocado slices, pineapple salsa, broccoli or cabbage slaw, sauteed veggies and/or white fish. Just choose your favorite ingredients, and be adventurous! Sweet, fruity salsas compliment seafood really well. My tacos were as much of a hit as the street food my sister and I stumbled upon – a great, gluten-free recipe that doesn’t require expensive substitutes or make you feel deprived!
Question: What are your favorite taco ingredients?
1 lb shrimp
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1 cup black bean and mango salsa (or salsa of your choice)
1 cup guacamole
12 6-inch corn tortillas
1 lime, cut in wedges
Toss shrimp in cumin, cayenne, salt and pepper. Saute in a pan over medium heat until the shrimp curl and turn pink. Meanwhile, wrap the tortillas in tin foil and heat in the oven or toaster oven at 400 degrees for 5 minutes. Serve dinner as a make-your-own taco night, or assemble 2-3 shrimp, a spoonful of salsa and guacamole, and a squeeze of fresh lime juice per taco.