Gulf Coast Shrimp Tacos with Mango Salsa

by Shawnda on May 1, 2011

in Cinco de Mayo,Lighter & Healthier,Mexican & TexMex,Sandwich, Wraps, & Quesadillas,Seafood

Gulf Coast Shrimp Quesadillas or Tacos

The Foodie Groom selected the recipe for this week’s Project Pastry Queen challenge: Gulf Coast Shrimp Quesadillas. For as often as we have quesadillas, they have made shockingly few appearances on our blog.

Thanks to some sloppy knife work, dinner prep was cut a bit short and we ended up with Gulf Coast Shrimp Tacos and a treasure hunt for the First Aid Kit (why don’t we just keep it in the kitchen?). At least the bandaid wrappers made for a decent bookmark :)

The tacos came together really quickly since we didn’t take the extra step of assembling and then cooking them as quesadillas. The fresh mango salsa is a nice compliment to the caramelized onions and slightly spicy shrimp. We left the “Thai-style chile sauce” out of the mango salsa so it wouldn’t be too spicy for the kiddo to eat. But I usually keep a bottle of sriracha within reach at dinner anyway.

Check out the other Project Pastry Queen member’s take on Gulf Coast Shrimp Quesadillas:

20 Something Cupcakes
Pink Parsley
Smells Like Home

Next week, we’re digging into another southern favorite: Blackberry Pie Bars.

Gulf Coast Shrimp Tacos with Mango Salsa

Spicy shrimp tacos topped with a fresh mango salsa.

Ingredients

  • For the Mango Salsa:
  • 2 mangoes, diced
  • 1 fresh jalapeno, stemmed, seeded, and finely diced
  • 1/2 medium red onion, diced
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 1/4 cup Thai-style chile sauce
  • 2 cloves garlic, minced
  • 2 Tbsp cilantro, chopped
  • For the Tacos:
  • 1 lb shrimp, peeled and deveined
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 Tbsp olive oil
  • 1 medium yellow onion, sliced
  • Dash of Worcestershire
  • Dash of Tobasco
  • 1 red bell pepper, sliced
  • Salt & Pepper
  • 8 small tortillas
  • 2 cups shredded Monterrey Jack

Instructions

  1. Combine all the ingredients for the mango salsa in a bowl and stir. Cover and refrigerate for up to 2 days, or until ready to serve.
  2. Rub the shrimp evenly with the salt and cayenne.
  3. In a large pan over medium heat, saute the shrimp in 1 Tbsp olive oil for 2-3 minutes, until they curl and turn pink and opaque.
  4. Transfer the shrimp to a large bowl and place the remaining olive oil in the pan.
  5. Add the onions, Worcestershire, and Tobasco and cook until softened, about 5 minutes.
  6. Add the red bell pepper and cook 5 minutes longer, until the onions have caramelized.
  7. Remove from heat and salt and pepper to taste.
  8. Serve as tacos or assemble as quesadillas: Heat a tortilla topped with shrimp, onion mixture, and shredded cheese. Top with a second tortilla and flip, cooking until cheese has melted.
  9. Cut quesadillas in 4 pieces and serve with mango salsa.

Notes

Yields: 4 Servings

Adapted from The Pastry Queen

Estimated time: 30 minutes

{ 12 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: