A nice day called for a lil taste of summer. . .

Shrimp tacos with mango salsa, guacamole 'n slaw
(please excuse the camera phone quality pic)

The pic - from the top: Assembled shrimp taco in a hard shell. Slaw, Guac, Mango Salsa, Shrimp on a soft, corn tortilla.

So, this is my first blogged recipe. I was going to post up my homemade pizza rolls (inspired by a recipe I saw on Food Network). There's a couple of them left over so I may have to take a pic and blog that recipe next.

Shrimp tacos is an easy, light, crisp, colourful dish with a nice kick..perfect for a nice sunny day! Chris called them "tacos from heaven". Ha ha ha.
There are a few steps but I made it a bit easier on myself by buying the slaw pre-made and making the mango salsa a day in advance..which is actually much better so the flavors really have time to mix and develop.

The problem I think I have trying to post a recipe is I don't measure stuff out for the most part..I'll give it a go anyway.

Mango Salsa

• 1 ripe mango, peeled and chopped
• 1/2 small, red onion diced
• 1 jalapeno, diced
  
• Juice of 1-2 limes (depends on the size)
• Bunch of chopped, fresh cilantro (maybe 1/2 cup?)
• Salt to taste (I use sea salt - pink Himalayan, fine crystals)
  

Mix all the ingredients in a bowl. I then transferred it to a sealable container and left it in the fridge overnight.

NOTE: this goes great with fish, not just shrimp. When Chris and I went out for dinner a couple weeks ago, he had mango salsa atop some delicious salmon. Yum!

Guacamole

• 2 ripe avocados, seed removed, peeled and chopped
  
• 2 cloves garlic, minced
• 1 serrano chili
  
• Juice of a lime
• Some chopped cilantro
• Salt to taste

Mix up all the ingredients in a bowl. Depending on how chunky you want your guac you can just chop the avocado or do as I did...use a potato masher to mix it all together.

NOTE: The amounts for the ingredients is REALLY rough and approximate cause I never measure things when I make guacamole. Just do everything to taste pretty much.

Shrimp

• 2 lbs shrimp, peeled, tails removed. Bags of shrimp were "buy one, get one free". The size was 41/50ish I think. You can leave them whole but to cook em super fast and easier to stuff taco shells, I halved em length wise.
• Cup of chopped cilantro
• 3-4 minced garlic cloves
• 1-2 limes, juiced
• 1 jalapeno, chopped
  
• Salt to taste

I mixed up the last 4 ingredients to make a quick marinade then threw the shrimp in REALLY QUICK. Since there's lime juice, I didn't want the shrimp to sit in the mixture too long or they'd end up cooking. They probably only sat 10 mins or so.
I heated up a pan on med-high wish some olive oil and flash fried the shrimp. I did it in 4 batches to keep the heat in the pan. They cooked in maybe a minute before I transferred them to a bowl.

Assemble the tacos!

• Warm up either hard or soft shells. I did both using corn tortillas.
• Spoon some guac, shrimp, mango salsa and (store bought) slaw onto the shells.
• EAT!

It seems like a lot to do but I swear, it isn't! There are also a lot of ingredients used over in the different components so not only is the dish simple, it's also pretty cheap to make (:

The tacos are crunchy 'n fresh and the heat was perfect. Reminded me of a warm summer day but they really can be enjoyed whenever you want! mmmm MMMMMMMMM!