Shrimp Tacos with Mango Salsa

Last year we gave you fish tacos (which we’re still dreaming about). So this year, we’re bringing you shrimp tacos! Btw, can we talk about how an entire year has already gone by?! Anyway…here is your unofficial official “summer taco”.

*Makes 4 tacos.

Tacos

  • 16 pieces of small shrimp, peeled
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin (If you need a reason to keep cumin stocked, we have you covered.)
  • 1/2 tsp sea salt
  • 4 corn tortillas

Mango salsa

  • 1 small red onion, chopped
  • 1 tbsp cilantro, chopped
  • 1 mango, pitted and diced
  • 1 avocado, pitted and diced
  • 1 small tomato, diced

*For a more “island” taste, toss in 1 tbsp of coconut milk.

In a bowl, toss together your chopped and diced ingredients for the salsa – onion, cilantro, mango, and avocado. Set aside. Whisk together the spices for the tacos – chili powder, cayenne pepper, cumin and sea salt. Toss the shrimp in the spicy mixture until fully covered. Throw the shrimp on the grill for approximately 4 minutes (2 minutes per side) until cooked and slightly charred. Just before the shrimp is done cooking, heat the tortillas on the grill. Layer the shrimp on the tortilla, and top with the mango salsa. Enjoy with our ginger beer and tequila cocktail!

Shrimp Tacos

Happy Eating, XO.

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Grilled Cajun Corn

Now that we’re in the thick of summer, who’s getting just a little tired of the usual corn on the cob? (*Raises both hands.) Don’t get me wrong, I will never turn down the classic summer food, but it’s high time we spice it up – literally.

I had something similar to this corn on the cob at my favorite local restaurant, Bar Taco, and wanted to recreate it. I don’t know all of the spices they put on theirs, but I have to say this one turned out pretty darn close and still just as damn delish.

  • 2 corn on the cob
  • 1/4 cup Feta cheese (If you don’t have Feta or find it too salty, Contija cheese is a great substitute too!)
  • 1 lime (to squeeze the juice on top)
  • 1 tsp chili powder
  • 1 tsp cayenne pepper

Fire up the grill and get it good and hot (let it preheat for about 5 minutes on high). Put the corn directly on the hot grill, rotating every 5 minutes to get a nice char all around. In between rotating, squeeze lime juice on top.

You shouldn’t need more than 15 minutes until it’s done. In the final minute spread the feta (or Contija) on top of the corn. This will melt the cheese a bit and get it to stick to the corn. Remove from the grill and sprinkle on the chili and cayenne pepper.

Grilled cajun corn

 

Happy Eating, XO.