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.