A week or so back a friend on Facebook posted a quick and easy fish taco recipe and I had promised to post one back but feeling inspired I decided to cook them up this past weekend and take some photos for the blog. Ok actually that is a lie this is not a fish taco recipe it's a shrimp taco recipe, but the original recipe called for Grouper, which is a little pricey so I substituted shrimp a couple years ago and haven't looked back.
This is actually a fairly easy recipe but it does have a few components, so it looks like a lot. It isn't. I promise. Just make it in steps. You will need the following to make tasty shrimp-y tacos:
Homemade Pineapple/Mango Salsa
Chipolte Sour Cream
Shredded lettuce (or cabbage)
Tortillas (corn or flour, crispy or soft-your choice)
So let's start with the salsa because it really is the most complicated part of the dish-I like to make it the day before so it has time to macerate (is that how you spell that word and why do I giggle each time I say that?)
Ok Salsa ingredients:
1/2 large pineapple, peeled and cut into cubes
2 ripe mangos, peeled and cut into cubes
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tbs. fresh chopped seeded jalapeno
2 tablespoons lime juice
Only thing I altered was that my ratio of onion to jalapeno is about equal-I like a lot of kick, and I actually don't think it was overly spicy.
Finished product will look a bit like this:
You can also prep your sour cream--here's what you do. You get a small tub of sour cream and you add some chopped chipolte peppers into it (around 2 plus some of the sauce from the can.) You then squeeze in some lime juice and stir it up. Easy peasy right?
So the day you wish to eat the tacos here is all you do...get some shrimp. Actually for this recipe smaller ones are better, peel them, devein them, (or save your self the trouble and buy them that way.)
I also tossed my tortillas on the grill this time, but that is also optional-just fix your taco vessel however you like.