It’s summer. We’ve ditched schedules for lazy days and casseroles for just about anything that doesn’t need to be baked in the oven. Nine times out of ten, that means we MIGHT be eating out. However, the other magical one percent of the time, I make this super-yummy honey mango shrimp taco recipe.
I first whipped up these tacos in a rush when I updated a little corner of the deck and had some friends over. I hadn’t planned on taking quite as much time “decorating” the space and was in a bit of a rush to get something cooked and out for guests.
Necessity is the mother of all invention and rather than the more elaborate meal plan, this taco recipe was born…Fortunately for us, because shrimp tacos have become this summer’s go-to. I think we’ve had them at least once a week since may. They are quick, don’t heat up the house (if you’re feeling creative try these on the barbecue) and if you serve it up with a fun mango drink and you’ve satisfied your sweet tooth as well!
Shrimp Taco Recipe
Honey Mango Shrimp Taco Recipe
- Monterey Jack cheese
- 2 lbs shrimp
- 1.5 c. butter
- 1 c. honey
- 2 tbls. lemon pepper
- 1 mango
- 1/2 c. red onion
- 2 tbls. cilantro
- 1 tsp. sugar
- 1 tbls. lime juice
- 1/8 tbls. chili powder
- Make salsa: Chop mango, red onion and cilantro and place in bowl. Add sugar, lime juice and chili powder. Stir and set aside.
- Make shrimp: Thoroughly rinse and prepare shrimp to be cooked. You may choose to take the tails off at this point. Melt butter and honey in a frying pan. Add lemon pepper. Add shrimp and cook until pink.
- Make tacos: Using the tortilla as a base, add cabbage, cheese and shrimp to taste. Top with mango salsa.
Fresh is all a matter of perspective, isn’t it? We live in a land-locked state and so I figure all of the seafood here has been frozen at least once. More often than not, I just purchase a bag of frozen shrimp from the freezer section for this recipe and it tastes great! However when I want to feel REALLY fancy, I buy it at the seafood counter.