I’m Wendy from The Weekend Gourmet, and I’m so excited to be guest posting for Isabel here at Family Foodie today. I joined her #SundaySupper group in June, and it’s quickly become one of of my very favorite food blogging activities each week! A big reason why is because of Isabel’s enthusiasm for the importance of taking time to eat together with the ones you love despite today’s busy lifestyles! I was thrilled when she asked me to guest post for her today. I thought about what I wanted to share…for some reason, shrimp tacos came to mind. I live in Texas, and I love Big-Flavor Foods…and Isabel lives in Florida and features lots of flavor in her recipes too. Truly cool Fall temperatures haven’t quite made down South just yet…so these are perfect for celebrating the last few days/weeks of warmer weather.
These tacos are different from my usual Tex-Mex tacos, but they are out-of-this-world fabulous! The inspiration for these tacos was found in one of my favorite cookbooks from last year: 300 Best Taco Recipes. I tweaked the recipe a bit and added my version of the many fantastic salsas that are featured in the book. The shrimp are full of spicy goodness from a flavorful marinade, and they’re cooled off by a tropical salsa that features mango and pineapple. It’s like a tropical vacation, at a fraction of the price! These tacos come together in no time once the shrimp are peeled. While the shrimp roast in the oven, you have a quick pocket of time to whip up the fruity salsa. Then? Add a few more simple ingredients and get ready for a flavor explosion in your mouth!
Spice-Rubbed Shrimp Tacos with Tropical Salsa
adapted from 300 Best Taco Recipes
Step 1: Preheat oven to 425. Add the following ingredients to a large bowl: 1 lb. peeled shrimp (25-30/lb), 1 tbs. Cajun seasoning, 2 grated/finely chopped garlic cloves, 2 tbs. olive oil, the juice of a small lime, 1 tsp. Mexican oregano, and 1 tbs. lemon pepper. Stir well to evenly coat all of the shrimp with the spice mixture. Arrange the shrimp in an even layer on a 13×9 baking sheet and roast until cooked through. It took about 8-10 minutes for my large shrimp. Set the shrimp aside while you assemble the rest of the ingredients for the tacos.
Step 2: Make the tropical salsa by adding the following ingredients to a mixing bowl: 3/4 cup diced pineapple, 3/4 cup diced mango, 1/2 finely diced serrano pepper (seeded), 1 thinly sliced green onion, 1/4 cup finely diced shallot, and the juice of half a lime. Stir well to combine. Now you’re ready to assemble the tacos!
Step 3: Steam white corn tortillas to soften the. For each taco, stack two tortillas and assemble as follows: Add some chopped salad greens on the tortilla. Top with four of the roasted shrimp and spoon some of the tropical salsa on top. Top with diced avocado, crumbled feta, and roasted salted pepitas (pumpkin seeds). Roll up and enjoy. This recipe makes 6-8 tacos.
I really enjoyed these tacos! The sweet shrimp are just spicy enough to bring the heat, but it’s not an overpowering heat. The salsa has a bit of a kick from the serrano, but its sweet-tart flavor compliments the shrimp perfectly. Add in the salty feta, creamy avocado, crunchy pepitas, and earthy corn tortillas…and you’ve got yourself one GREAT taco. Even better, they’re really healthy too! If you have some mild white fish on hand, feel free to sub it for the shrimp…it would work well in this recipe too.
Facebook
Twitter
StumbleUpon
Pinterest
{ 4 comments… read them below or add one }
ooh this looks just like something I would like ! The combo is perfect ! Looks sooo appetizing
Thanks for sharing !
Yum! I definitely just pinned this to try
I’m actually drooling right now while reading this post and looking at these gorgeous photos. This taco sounds downright amazing. I love shrimp and that salsa is to die for. Great guest post!
Mmm shrimp tacos. I love the spiciness of the shrimp with the cool fruit salsa. Sounds so delicious!