Time: 30 minutes
Feeds: 2-3 people
Ingredients:
- 1 lb fresh or frozen, medium or large shrimp
- 1 tbsp taco seasoning
- 2 tbsp butter
- 1 can diced mango
- 1 jalapeño, finely diced
- 1/4 white onion, finely diced
- Kosher salt, to taste
- 1/2 cup kewpie mayonnaise
- 2 tbsp sauce from a can of chipotles in adobo
- Flour or corn tortillas, depending on your preference
- Hot sauce, if desired
Directions: Peel and devein shrimp if necessary. Add to a quart container or a Tupperware container – regardless, this container should have a lid. Season with the taco seasoning and a pinch of salt, cover with the lid and shake around to get everything coated in the seasoning. You’re welcome to add more taco seasoning if desired but there’s no need to overdo it and overpower the shrimp. Set aside until ready to cook.
Next, it’s time to prep the condiments for the tacos. Starting with the mango salsa, drain the canned mango and add to a bowl followed by the jalapeño and white onion. Season with a touch of salt and taste to see if there are any adjustments you’d like to make. Once you’re happy with the salsa, set that aside and move onto the chipotle mayo. In a small bowl, combine the kewpie mayonnaise and chipotle sauce. Like the mango salsa, taste and adjust your ratios if needed. Set aside for assembly.
Now you can cook your shrimp! Set a large skillet on the stove and heat over medium heat. Melt the butter in the pan and once that’s sizzling, add your shrimp and spread them out into an even layer. Flip once and finish cooking on the other side. These should cook very quickly. Once cooked, remove from the heat and set aside for assembly.
Add your desired amount of tortillas to a plate and cover with a damp paper towel. Heat in the microwave for 30 seconds until the tortillas are warm and pliable. Start with a layer of chipotle mayo, add the shrimp, top with mango salsa and hot sauce if desired. Serve the tacos with a side of refried beans and/or rice and enjoy!