Chili Pepper Shrimp Tacos with Mango Salsa
Good day all, I hope this message finds you well and you are enjoying your weekend. I must say, I may be turning over a new leaf or at least a cilantro leaf. On Friday evening, during my last post, I spoke about how I was giving up my weekly Friday hedonistic menu for a lighter energy producing fare for my boys soccer tournament. A delicious plate of healthy curry roasted chicken thighs and quinoa and brown rice is what I prepared. But it was a shock to the system, kind of like taking a bachelor party to Soup Plantation for dinner before a night of debauchery. But perhaps the shock was a good one.
On Saturday night, I celebrated my boys excellent performance in their soccer tournament with a double cheeseburger and fries! And It was as you would anticipate delicious, crunchy salty fries with a cheesey double burger and grilled onions, I was content as a pig in a pig pen! The problem was, Sunday came and I was still rolling around in the pen feeling like a stuffed pig, yet not content. I knew I needed something healthier to eat tonight, I had to feel better.
Which brings us to tonights lighter, yet incredibly tasty flavor packing meal of chili pepper shrimp tacos with mango salsa. Beyond how fast it was to prepare and how tasty it was, I FELT GREAT! I’m sure most of you are wanting to smack me in the head and say “No Duh!” But perhaps, I realized how true the adage is, you are what you eat. We’ll see how long this last before I run back to the pen, or maybe a new leaf has turned? Thanks for reading and don’t forget to put some good stuff in you so you may feel physically and mentally great!
Chili Pepper Shrimp
- 1 lb of deveined shrimp tails removed
- 1/2 tablespoon of olive oil
- 1 tablespoon of chili powder
- 1/2 tablespoon of smoked paprika
- 1/2 tablespoon of hot sauce ( I like Cholula)
- a shake of garlic salt and pepper
Place shrimp and all the ingredients in a bowl and mix to coat shrimp all over. Place a skillet or pan on medium high and swirl a bit of olive oil around the pan. Wait for pan to heat and cook shrimp around 4 minutes and then flip shrimp over for another 2 minutes. The shrimp cook quick.
- 1 mango, peeled and diced
- 1/2 cup peeled, diced cucumber
- 1 tablespoon finely chopped jalapeno
- 1/3 cup diced red onion
- 1 tablespoon lime juice
- 1/3 cup roughly chopped cilantro leaves
- Salt and pepper
Combine the mango, cucumber, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
Grill tortillas if you like to get a bit of char, add a bit of shrimp with a bit of the salsa and enjoy! I prepared a bit of cabbage with a lemon rice vinegar and chili pepper salt as a nice crunch to the tacos.
Salsa Recipe courtesy Ellie Krieger