I’ve been dying to share this recipe with you. Since we’re more than halfway finished with summer, I figured I should share this summery deliciousness with you. Promise not to eat these everyday of the week. Promise?
What you Need:
1 Tbl Olive oil
15-20 medium Shrimp, thawed, peeled, tails removed
1 small Red onion, diced
1/2 tsp Cumin
1/2 tsp Ground ginger
2 jalapeño chiles, minced
1/4 tsp Salt
4 Romaine lettuce leaves (I used iceberg this time, but Romaine works best)
1 ripe Mango, peeled and sliced
1/2 cup Lightly packed fresh cilantro leaves, chopped stems removed
8 oz of crumbling queso (optional, but oh so worth it)
1/4 cup Greek yogurt
2 Tbl Freshly squeezed lime juice
1/4 tsp Salt
Heat a 10-inch nonstick saute pan over medium-high heat. Add oil. Sautee shrimp, onion, cumin, ginger, jalapeños and salt until shrimp is cooked. Remove and set aside.
Spread 1/4 of the mango evenly over the lettuce leaf, then top with 1/4 of the shrimp mixture and crumble 2 ounces of queso over each taco. Sprinkle cilantro on top.
Repeat with the remaining ingredients.
Stir together the yogurt, lime juice and salt and add a dollop on each taco.
I added some diced tomatoes from my friend’s garden. But, garnish with whatever you like. Pairs well with a side of black beans.
Serving Size 169 g
Amount Per Serving
Calories 243 Calories from Fat 144
% Daily Value*
Total Fat 16.0g 25%
Saturated Fat 8.6g 43%
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 1057mg 44%
Total Carbohydrates 11.3g 4%
Dietary Fiber 2.0g 8%
Vitamin A 26% • Vitamin C 32%
Calcium 41% • Iron 2%
* Based on a 2000 calorie diet