Makes 8 servings
Ingredients:
*2 Roma tomatoes, seeded and very finely chopped
*1/4 cup red onion, very finely chopped
*1 mango, coarsely chopped
*1 teaspoon lime juice
*salt to taste for salsa plus 1/2 teaspoon salt
*1/2 teaspoon black pepper
*1/2 teaspoon cumin
*1/2 teaspoon garlic powder
*1 lb. small shrimp, peeled and tails removed
*at least 1/4 cup flour
*canola or vegetable oil
*8 white corn tortillas
*shredded lettuce
*2% shredded cheddar cheese or Mexican cheese blend
Prepare mango salsa first and set aside so that the flavors can blend while you prepare the rest of the meal.
In a medium bowl, combine tomato, red onion, mango, and lime juice. Add salt to taste. Stir well and set aside. Stir occasionally while you are cooking the rest of the meal.
Directions for Tacos:
Preheat oven to 350 degrees. Wrap corn tortillas in foil. Place in oven on 350 degrees. Pat dry all the shrimp with paper towel. Lay all shrimp out on cookie sheet.
Heat a 12-inch skillet over high heat (I use level 5 1/2 out of 7). In a small bowl, combine the 1/2 teaspoon of salt, the black pepper, cumin, and garlic powder. Sprinkle over the shrimp and stir the shrimp well so that they are all coated with seasoning.
Place about 1/4 cup of flour in a shallow bowl. Dredge shrimp in flour and place back on the cookie sheet. Add more flour to the bowl as needed.
Pour enough canola oil in the skillet to cover the entire bottom. Once oil is very hot, place shrimp in the oil. It should sizzle when you put it in. Cook about 6 minutes, stirring about half way through. Scoop out the shrimp and place on a plate lined with a paper towel. Remove tortillas from oven.
To assemble tacos, place shrimp, cheese, lettuce, and mango salsa on corn tortillas.
