Shrimp Mango Tacos – Revised

Last year for Mother’s Day, I fixed Shrimp Tacos with mango salsa and posted it on my blog. The most labor intensive part of that was the Mango Salsa. Several months ago, we made shrimp tacos and just diced the fresh mango and put it directly into the tacos. It was really good and way easier. After my trip to Monterrey Mexico where we had key limes squeezed on almost everything, I decided to cook the shrimp for the tacos in olive oil, key lime juice, salt and pepper. It was incredibly delicious. We have had it that way a couple of times.

As explained in yesterday’s blog entry, I had asparagus from the garden to go with Mom’s coming home celebration dinner of Shrimp Mango Tacos. I usually get the key limes at Global Foods, but when I was there shopping, they were out of key limes. The weekly arrival was not expected for a few more hours, but I could not wait so I got regular limes instead. They are good but no where near the wonderful taste of key limes on shrimp. This batch was made with the regular limes.

The shrimp is cleaned, cut into chunks and stir fried with a little olive oil, lime juice, salt and pepper to taste. We like the tacos with some brown rice that has been fried with some olive oil and teriyaki sauce. The mango and avocado are each cut into pieces. Black beans and olive slices come from a can and then we have sour cream and our favorite Herdez Salsa Verde from Mexico. We can buy it at Global Foods and also Shop n’ Save. We have also included diced fresh tomato in the tacos but we did not have that this time. This is the spread of ingredients before making the tacos.

With good ingredients, how could it not be good?
They were really good. They are quite colorful, but a little diced tomato would have added even more color. With the lime juice and the mango, there is plenty of vitamin C.

Of course, the first asparagus was really good with melted butter on it. It tastes “green”.

When we did the shrimp tacos last year, we used our traditional corn tortillas that were fried in oil to a chewy texture. The last couple of times of doing the shrimp tacos, we have used flour tortillas that were warmed/softened in the microwave. They are great both ways, but the flour tortillas are easier and you can fit more stuff in them