This week in the Storey house, an awesome new dinner was born, and I’d like to share the recipe with you.  (And by “recipe,” I mean, “ingredients.”  As usual, nothing was measured, so you’ll have to work out the amounts according to your taste :-D)  It’s a perfect dish for a warm, almost summer night.

Spicy Shrimp Tacos with Mango-Pepper Salsa

Soft corn tortillas

1 1/4 lb Shrimp, tails/shells removed

Smoked paprika

Cumin

Cayenne

Garlic powder

Onion powder

Salt & pepper

Olive oil

Mango-Pepper Salsa:

2 mangoes

1 bell pepper (orange, red, or yellow)

Cilantro

Lemon juice

Salt & pepper

Coleslaw:

Shredded cabbage

Coleslaw dressing

Lemon juice*

(*Already in the dressing, but I thought ours needed a bit more!)

Coleslaw: 1. Shred cabbage with cheese grater (or open package of pre-shredded cabbage.) 2.  Put in bowl, and mix with slaw dressing until desired taste it reached.

Mango Salsa: 1. Dice mangoes* and pepper very finely and place in bowl.  2. Pull cilantro leaves off stems and rip into smaller pieces.  Add to bowl.  3. Squeeze juice of 1/2 lemon over the bowl, add salt and pepper, and mix well.

Shrimp: 1. Combine spices in a small bowl.  2. Heat olive oil in a large skillet over medium-high heat. 3.  Add shrimp, and cook for a few minutes on each side.  4.  Add spices to shrimp and stir well.  Make sure shrimp are cooked all the way through.

(*The most labor-intensive part of this recipe is slicing the mango.   This is the most efficient way I’ve found to do it.)

I made the salsa and coleslaw earlier in the evening to save time when we were ready to eat and to let everything marinate–the shrimp take so little time to cook that you should make sure everything else is ready before starting it!  Once everything is prepared, place all components of the meal on the table, and assemble the tacos as you go:

For the life of me, I could not get a decent photo of these tacos.  Oh well.  They were delicious. 🙂

Enjoy!

What dinner do you love to eat when it’s hot outside?