If you look up the definition of “sweet heat” in the dictionary, all you’ll get is the recipe for this mango salsa…and you won’t be disappointed! This stuff is insanely addictive. Just combine the batter ingredients, dip your shrimp, then fry.ĭon’t feel like frying the shrimp? Grilling or sauteing them is definitely a great option! Just be sure to toss them in the glaze while they’re still hot, regardless of the cooking method. Place prepared shrimp in a medium bowl and add the seasoning mix to it. This is about the easiest frying method since there’s no need for separate flour or egg dredges. Combine all ingredients for the blackened seasoning mix in a small bowl. Flour, cornstarch, fine sea salt, and some cold club soda are all that you need. This stuff even stays crispy when coated in the glaze! The tempura batter is extremely simple as well. This method creates an ultra-light and extra crispy texture. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. This recipe is pretty healthy because the mango salsa is nothing but fruit and vegs, the shrimp is sauteed in a small amount of olive oil, and each corn tortilla is only 50 calories.The breading for these shrimp tacos is a simple tempura style batter. Don’t leave anything out! Man, writing this post is making me seriously hungry for these again. Assemble your tacos and top with yummy pineapple & mango salsa. Sprinkle a little salt while the shrimp are still piping hot. Remove from oil and drain on a paper towel. And the time spent on the mango salsa is SOOOO worth it. Once your oil has hit 375 degrees, fry up to 5 pieces at a time until golden brown, about 2 to 5 minutes. The mango salsa can be refrigerated and saved for 1-2 days. The recipe here does make more salsa than you need for twelve shrimp tacos. Shrimp Mango Tacos Get your tastebuds ready for the most delicious, bright and tangy shrimp mango tacos made with a homemade mango salsa.The perfect easy weeknight dinner, Taco Tuesday or Mexican night tacos recipe everyone will enjoy. I also love using shrimp because it’s super quick to defrost and I really like the texture of shrimp. The salsa is easy to make and can be prepared ahead of time. Love! The mango salsa is a bit time-consuming to chop all the things that go in it but the shrimp literally takes 5 minutes. Place 1 ripe large mango, cut into about ½' pieces, 1 small red onion, finely chopped, 1 small jalapeño, thinly sliced, ½ cup coarsely chopped cilantro, ¼ cup cherry tomatoes, quartered (if. I hate it when food is so spicy you can’t even taste the flavor. And to be honest, they were spicy but not that bad. And if you get sick of the flavor, just alternate the spices you use and get different results. Seriously–they tricked me into feeling like I’d just eaten a fattening restaurant meal but really they are low-calorie and healthy! I see these shrimp tacos finding themselves in my regular menu rotation. To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, cilantro, chipotle peppers, cumin, garlic and sugar until well blended. I love Mexican and Southwestern flavored foods so making my favorite recipes at home makes me happy. Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes. I have to tell you, I am seriously excited about having these spices in my collection because summer is all about fresh Mexican food! I love making anything with fresh salsas–fruit or regular. Season shrimp with cajun seasoning, add to skillet and cook until pink. Cook Shrimp In a large skillet melt butter on high heat. I took on a challenge to come up with an easy and delicious taco night recipe using these spices. Prepare Salsa Toss all the mango salsa ingredients in a bowl and set aside until ready to assemble tacos. Happy Cinco de Mayo!! I am sharing a recipe with you today that I recently made using some awesome new Mccormick’s spices.
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