8-10tortillas of choicecorn, flour or corn/flour mix
1/4cupred onions, sliced
1medium-size mango, cubed
For the Tropical Avocado Salsa Verde
1mediumTropical Avocado, ripe and roughly chopped
1poblano pepper, deseeded and roughly chopped
1/2-1Serrano chile pepper, deseeded and roughly chopped
4tomatillos, peeled and roughly chopped
1/2white onion, rough chopped
2clovesgarlic, roughly chopped
3juice of limes(1/2 cup)
1/4cupavocado oil or olive oil
Marinade for the Shrimp
1juice of a lime
2clovesgarlic, finely chopped
1/2tspserrano chile pepper, minced
2TBSPcilantro leaves, minced
1TBSPolive oil or neutral oil
To make the marinade for the shrimp, whisk all ingredients in a small bowl. Place shrimp in a large bowl and toss in the marinade. Mix well and let stand at least 30 minutes before cooking.
While shrimp marinates, prepare Tropical Avocado salsa verde. Place all ingredients in a blender and blend, starting on the lowest setting and gradually speeding up to the highest. Blend until a silky whipped consistency forms (about 2-3 minutes).
To cook shrimp, heat a skillet to medium high heat (cast iron if you have it). Toss shrimp and marinade into hot pan. Sauté, cooking for 1-2 minutes on each side until the shrimp are cooked through but still tender. Remove pan from heat.
Heat tortillas—either in the microwave, on a griddle or on your stove top.
To assemble the tacos, place 4-5 shrimp on each tortilla with a few mango cubes. Top with red onions to taste and a few dollops of salsa verde.
Serve extra salsa verde on the side with tortilla chips and fresh veggies, such as carrot sticks and pepper strips.
*Alternatively, you can use the grill to grill the shrimp and the tortillas.