Monday, July 18, 2016

A Variation on Shrimp Tacos

I posted about Shrimp Tacos around this time last year but I've recently edited the recipe and like it much better.

The first recipe called for mangoes and they aren't all that easy to come by here.  They are expensive and I worry about all of the chemicals they've seen on their long journey.

Instead, I used peaches since it's high peach season and I can get them locally.

The original recipe also calls for so much butter I can't even write the amount.  I never made it with that much butter, even when I did it with mangoes.

So, here's the new and improved version.  This fed two people for supper  with a small amount left for lunch the next day.  The amount of shrimp left was really not worth bothering, so if you are feeding the masses, figure on doubling or tripling this recipe.  The salsa gets better with age, so plan to make more!

2 lbs of shrimp
2-3 peaches
bunch of cilantro
a medium onion- to your liking
1 teaspoon sugar
1/2 teaspoon ground cumin
2 limes
honey for drizzling
shredded cabbage- I used the bagged kind but you could shred
about a half a cabbage
cheese of your choice- I used jack because it's what I had
burrito wraps

Make the salsa first so the flavors can start blending:

Dice the peaches, onion and cilantro.  Add cumin, juice of both limes and sugar to your liking.  Depending on how much lime juice you get, you might need to adjust.

Cook the shrimp however you cook it.  I use nothing but the water I've rinsed them with.

When cooked, chop the shrimp and drizzle with a little honey.

On each burrito wrap, place some cabbage, shrimp, salsa and cheese.  Roll and eat.  So good but soooooo drippy and messy so  have lots of napkins handy!

Linking here:

1 comment:

  1. Trader Joes sells a great mango salsa that I put on fish tacos.


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