MOJITO SHRIMP STREET TACOS

Mojito Shrimp Street Tacos image

Provided by @MakeItYours

Number Of Ingredients 22

1/2 cup cubed mango
1/2 cup cubed avocado
1/4 cup chopped red onion
2 Tablespoons chopped jalapeno
1 lime, juiced
A pinch salt
2-3 Tablespoons chopped cilantro or parsley
12 ounces medium raw shrimp, deveined and peel-and-tail-off
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 Tablespoons vegetable oil
4 garlic cloves, minced
3 Tablespoons white rum
5 fresh mint leaves, chopped
2 limes, juiced
3-4 Tablespoons chopped cilantro or parsley
16 street tacos corn tortillas
half & half mix (baby spinach and other leaves)
crumbled queso fresco or feta cheese
sour cream

Steps:

In a medium bowl, combine the mango, avocado, red onion, jalapeno, lemon juice, salt, and cilantro/parsley.
Cover and refrigerate.
Meanwhile, prepare the mojito shrimp. Season the shrimp with salt, pepper, cumin, and chili powder, mixing well. Add the mint, remove from heat, and squeeze the lime juice all over the shrimp. Toss the cilantro/parsley and arrange the tacos.
Then, heat a large no stick skillet over medium-high heat and add the oil and the seasoned shrimp.
Cook shrimp for about 3 minutes.
Add the rum and let cook until slightly evaporated.
Turn it over, add the garlic, and cook for about 1 minute, stirring occasionally. Do not let brown!
To arrange the mojito shrimp street tacos, place double tortillas (one on top of the other) on a flat surface.
Fill tortilla with a bit of the leaf mix, spoon a bit of the mango avocado salsa on top, then the cooked shrimp, crumbled cheese, and a drizzle of sour cream.
Repeat the process so that you end up with 8 street tacos. Enjoy!