You are never too busy to prepare Mango Shrimp Tacos. I made this dish in time it took Brent to run across the street for a beer run. Tacos and beer will alleviate a mid-week slump. I have prepared this dish several times a month after discovering Trader Joe’s Corn & Wheat Tortillas. They hold together so much better than most corn tortillas, and have a nice soft texture. Although the shrimp is flavorful enough with the garlic, taco seasoning and mango, I like to add a dollop of chipotle sour cream, which is simply a mixture of 1/2 cup of sour cream, and a chopped chipotle pepper in adobe sauce with a pinch of salt.
2 tablespoons canola oil
2 garlic cloves, sliced
2ish teaspoons taco seasoning mix
1-2 large jalapeños, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
A few cilantro sprigs for decoration
4 to 5 tablespoons lime juice
8 corn tortillas
1. Heat a large, wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt according to your preference and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to change color, about two minutes. Add the taco seasoning mix, and continue to cook until the shrimp is pink, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat.
2. Wrap the tortillas in a towel, and heat in the microwave for one minute.
3. Place tortillas on a plate, top with the shrimp, fold over the tortillas.
4. Top with a cilantro stem, and chipotle sour cream if you wish.