Farm Family Recipes

• 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

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!