SHRIMP AND MANGO TACOS

Shrimp and Mango Tacos image

Provided by Vickie Parks

Time 30m

Number Of Ingredients 14

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2 Tbsp canola oil
1 lb medium or small shrimp, peeled and deveined
1/2 tsp salt
2 to 3 clove garlic, minced
2 tsp cumin seeds, lightly toasted and ground
1 large jalapeno pepper (or 2 serrano chilies), minced
1 large mango, peeled and finely chopped
1/4 c fresh cilantro, chopped
4 to 5 Tbsp lime juice
8 flour tortillas
OPTIONAL
1/2 small head iceberg lettuce, chopped
2 medium tomatoes, chopped
2 medium avocados, peeled and thinly sliced

Steps:

1. Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
2. Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute.
3. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp/mango mixture, fold over the tortillas, and serve.