Chili Lime Shrimp Tacos with Mango Tomatillo Salsa

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (shrimp)

  Carbohydrates (fruit, veggies, tortilla)

  Fat (oil)

  Fiber (fruit, veggies, tortilla)

  Other (shrimp is a great source of B12 as well as phosphorus and other minerals)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Chunky

  Chewy

  Tender

  Light

  Fresh

  Juicy

  Acidic

  Sweet

  Spicy

  Warm and cold

In the hot summer months, there are few things more satisfying than having tacos for dinner. This recipe combines shrimp with subtle heat, tart mango and tomatillo, fresh herbs, and bright citrus notes. In essence, it’s all my favorite parts about summer! I often pair this salsa with black beans for a simple yet satisfying vegan alternative.

You can find me enjoying the leftover salsa with just about anything from chips to bean bowls, and honestly, by the spoonful. It’s just that good.

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Allergens: Shellfish, wheat/gluten (option)

Servings: 4 tacos

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Shrimp

Ingredients:

1/2 pound deveined, raw shrimp

1 tsp avocado oil

1/4 tsp chili powder

Juice of 1/2 lime

Salt and pepper to taste

Directions:

1. Preheat a skillet with avocado oil (I prefer to use my cast iron for a great sear).

2. Add shrimp and sprinkle with salt, pepper, and chili powder.

3. Depending on the size, allow to cook 4-5 minutes each side and until the shrimp is completely pink and opaque (no longer grayish-clear).

4. Finish shrimp with lime juice and serve hot on a toasted tortilla topped with mango tomatillo salsa.

Salsa

Ingredients:

1 red bell pepper

1 white onion

1/2-1 jalapeño pepper

1 ripe mango

1 tomatillo

Handful of fresh cilantro

Juice of 1 lime

Directions:

1. Dice bell pepper, onion, mango, and tomatillo into similar sized pieces.

2. Depending on your sensitivity to heat, deseed and finely dice the jalapeño.

3. Combine in a small bowl, add lime juice and fresh cilantro. Serve with chips, or on top of tacos and burrito bowls.

4. Tip: Allow to set in fridge for best flavor, if possible make ahead a few hours or overnight.

Pair your shrimp and pico de gallo with your choice of tortilla and serve warm or cold.

Note: For my gluten-free friends, I love the Siete grain-free cassava tortillas. They toast really well and are super flexible for optimal loading.

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