Happy Wednesday! We enjoyed a four-day break for Easter, it was chalk-full of relaxing, good food, family, friends, egg hunts (for kids and adults alike), and we finished up our long weekend with a farm work day requested by Ryan. We have a few projects on the horizon (smokehouse renovation and putting in a pool), as well as getting our pasture ready for horses.

And with the end of the school year approaching, activities are amping up. So I’ve got projects, performances, recitals, 8th grade graduation, and the planning of a middle school dance, on my mind! Throw in sports and a new horse, and I’m teetering on breathing into a paper bag over here! 😜

So it seems appropriate to share an easy weeknight meal, when a busy family schedule is swirling.

Shrimp tacos is the way to go to spice up our Taco Tuesday! It’s quick and easy, and it’s a refreshing spin on tacos come spring and summer. Topped with a yummy mango salsa, it’s the perfect combo!

The best part is I can get it on the table in less than 30 minutes! Say no more.

Ingredients

2 lbs large shrimp, fresh or frozen that has been thawed (peeled, deveined, and tails removed)
1 tbsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
1 tsp kosher salt
½ tsp ground pepper
3 tbsp olive oil

For the Mango Salsa

2 mangoes, small diced
¼ cup red onion, small diced
1 fresh jalapeño, small diced (seeds and ribs removed)
¼ cup cilantro, chopped
juice of 1 lime
salt and pepper to taste

For the Tacos

8-10 small tortillas (I use corn or flour "street tacos" tortillas)

Instructions

Make sure shrimp is thawed and pat them dry. Toss with 2 tbsp olive oil, spices, salt and pepper. Stir well to coat. Set aside.
To make the mango salsa, chop the onion, jalapeño, cilantro, and dice the mangoes. In a serving bowl, toss together with juice of one lime. Season with salt and pepper to taste. Set aside until ready to assemble the tacos.
In a skillet, heat 1 tbsp olive oil on medium-high heat. Add shrimp to skillet and spread them out in an even layer. Cook about 3 minutes on each side (until opaque in color). Transfer to a plate immediately (to avoid over-cooking).
Spoon shrimp into warmed tortillas and top with mango salsa. Enjoy!

Shrimp Tacos with Mango Salsa