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Shrimp Tacos with Mango Salsa
Provided by:
Ree Drummond, The Pioneer Woman
Ingredients:
- 2 T. vegetable oil
- 1 & 1/2 lb. peeled and deveined shrimp
- 1 6-ounce can enchilada sauce
- 1/2 tsp. ground cumin
- 1 tbsp. unsalted butter
- 16 small corn tortillas
- 1 avocado, peeled, pitted and diced
- Lime wedges, for serving
Directions:
Ingredients
FOR THE SALSA:
1 mango, peeled, pitted and diced
1/2 medium red onion, finely diced
1 jalapeño pepper, seeded and diced
1 c. fresh cilantro, chopped
1 lime, juiced
Pinch of kosher salt
Pinch of sugar FOR THE TACOS:
2 tbsp. vegetable oil
1 1/2 lb. peeled and deveined shrimp
1 6-ounce can enchilada sauce
1/2 tsp. ground cumin
1 tbsp. unsalted butter
16 small corn tortillas
1 avocado, peeled, pitted and diced
Lime wedges, for serving
Directions
For the salsa: Mix the mango, red onion, jalapeño and cilantro in a bowl. Add the lime juice, salt and sugar. Stir to combine.
For the tacos: Heat the vegetable oil in a large heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Stir in the butter, then remove from the heat.
Warm the tortillas in a skillet or in the microwave. Serve with the shrimp, avocado and mango salsa, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!
Where You Can Buy Ingredients:
Farm Name | Owner Name | Address | Details |
---|---|---|---|
Desert Sweet Shrimp | Gary Woods | PO Box A1, Gila Bend, AZ, 85337 | View |
Popular Ingredients:
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