For my first meal back home, my mum and I decided to make some quick shrimp tacos. These tacos were delicious and really easy, a perfect way to relax after a hectic week (along with a few beers of course). The mango salsa gives a perfect fruity flavor to work with the spiciness of the chilies, and the whole thing is just an explosion of summer flavor. Plus, it was Cinco de Mayo, which is a perfect excuse for me to make some Mexican inspired shrimp tacos.
-1 pound shrimp
-1 jalapeno, minced
-3 cloves of garlic, minced
-1/2 bunch of cilantro, chopped
-1 teaspoon cumin
-1 tablespoon vegetable oil
-1 large mango, cubed
-1/2 red onion, diced
-pinch of allspice
-1 serrano, minced
-ground black pepper
Detail and de-vein the shrimp. Let them dry on a paper towel. Meanwhile, in a small bowl, mix together the mango, onion, serrano, juice and zest of one lime, kosher salt, about 1/3 of the cilantro, and the allspice. Cover and refrigerate.
In a large plastic bag, mix together the jalapeno, garlic, cumin, juice of one lime, vegetable oil, kosher salt, pepper, and most of the rest of the cilantro. Add the shrimp and mix until they are evenly coated. Seal the bag and leave at room temperature to marinate for 10-15 minutes.
Add oil to a cast iron skillet. Once hot, add the shrimp, turning as they become pink. Remove from heat once both sides are pink and the shrimp is cooked through, 2-3 minutes. You can also skewer them and put them on a grill, turning after a minute. Serve in corn tortillas with the salsa, some shredded cabbage, lime wedges, and the extra cilantro. For extra points, add slices of avocado.