I do miss my 9-week stint in San Diego that happened a few years ago. I miss the sun, the shine, the beaches and I miss the little taquerias close to the Mexican border. I didn't get to go to Mexico that summer, but I saw it from a distance and drooled over the delicious tacos that stayed on the other side of the border.
The beauty of a taco is its simplicity. A few ingredients, a few minutes of preparation and you have a pocket full of happiness. Mango is hands down my favorite fruit. I love mango on its own, dried, chutney-d, in cakes, in cheesecakes, in dressings and in tacos! And I love avocado and its rich and creaminess. Don't listen to whoever tells you "avocados are fatty". Listen to your avocado-loving heart and your organ-heart will thank you. So what I believe.
Ingredients
Mango salsa:
1 mango diced (preferably champagne mango, available at Whole Foods)
3 tbsp cilantro chopped
1 tsp red chile pepper finely chopped (alter amount and kind to taste)
2 tbsp diced red onion
1 lime juiced
salt
Shrimp:
Follow this recipe from a previous post
The rest:
organic corn or flour tacos
1 avocado
Cook the shrimp according to the instructions and set it aside to cool.
Slice the avocado length-wise. This is a great epicurious (Bible!) video on cutting an avocado.
Place all the salsa ingredients in a Tupperware container, put the lid on and shake to combine.
Warm the taco shells according to the instructions on the packet. I used the 365 Organic brand corn tacos from Whole Foods and microwaving produced better results than warming on a skillet which was recommended.
Take a taco shell, line up a few shrimps along the diameter of the circle, line up a few slices of the avocado next to the shrimps and put a few scoops of the salsa on the shrimp and avocado. Fold. Take a bite.
You are welcome!
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| Sunshine on a plate - literally! |
yummy!!
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