Shrimp Tacos with Mango Salsa for Mother's Day

About a year ago, I asked Mom what she wanted for dinner one Saturday and she said that she would like shrimp tacos with mango salsa. We had never had that before, so a new recipe needed to be created. I have had lots of experience cooking shrimp, but I had never even tried to make mango salsa. I thought about what flavors I wanted to have in this new creation and thought about what else I wanted to add to the mangos to make salsa and then I made it. It turned out really good, so we had it again one or two additional times and I documented the salsa recipe.

On Saturday, Mom and I were talking about what she might like to have for a Mother’s Day meals. She decided that Belgian waffles with fresh strawberries and whipped cream was her breakfast choice. No argument from Joseph. For dinner, Mom asked for shrimp tacos with mango salsa. Again, no argument from Joseph. The tacos were quite tasty. I had a request for a posting of the recipe, so here it is. This is enough for 3 hungry people.

Mango Salsa:
½ can or about 7 oz of diced tomatoes with zesty green chilies – finely chopped or pureed
Juice from 1 two inch lime.
1 tomatillo (1.5 inch diameter) finely chopped
½ tsp chili powder
1 or 2 slices of jalapeno – finely chopped (optional)
1 mango pealed and cut into small pieces (1/8 inch cubes ideal)

Taco Ingredients:
Corn tortillas fried in oil until slightly crunchy, chewy and yet still flexible.
1 lb of shrimp cut into ½ inch chunks and cooked in juice from 1 lemon with salt and pepper to taste
2 avocados cut into chunks or made into guacamole
Left over rice fried in a little butter or olive oil and teriyaki sauce
1 can black beans – rinsed
Diced fresh tomatoes
Chopped lettuce
Shredded cheese
Sliced olives
Lime or lemon wedges to squeeze into taco
Sour cream

Here are some close up photos of the salsa and the shrimp.
Here is Mom with the ingredients before we ate.

We did not have any left over rice to make into fried rice, so it is not pictured. I also forgot the olives this time. In spite of missing two ingredients, the tacos were still very tasty. Here are my first two tacos before I ate them.
It occurred to me that as long as we are dicing tomatoes anyway, the canned diced tomatoes with green chilies could be made with fresh tomatoes and canned green chilies. Salt and pepper should be added to taste.

We also had the Belgen waffles with strawberries and whipped cream for breakfast. For desert, we had home made vanilla ice cream and home made magic shell.
It was a sweet start and end to a wonderful Mother’s Day.