Shrimp Tacos with Spiced Mango Salsa
- Shrimp, peeled, deveind, and diced · 1/2 pound
- Mangoes, peeled and cubed · 2
- Cilantro, picked and chopped · 1 bunch
- Lime, juiced · 1 whole
- Honey · 2 tablespoons
- Water · 1 cup
- Vegetable Oil · 1 tablespoon
- Corn Tortillas · 1 package
- Herbie's Spice Tonic · 4 tablespoons
Start by heating a medium saute pan over medium heat. Add the mango and 2 tablespoons of Herbie's Spice Tonic and a nice pinch of salt. Cook over medium heat for about 5min. Then remove from the heat add the honey and lime juice. Stir until well incorporated, then transfer the mango mixture to a blender. Blend on high until it is smooth. If the mixture is too chunky add 1/2 cup of water at a time until smooth.
Next, place your shrimp in a small bowl and season with the other 2 tablespoons of Herbie's Spice Tonic and a pinch of salt. Heat one tablespoon of vegetable oil in a saute pan over medium high heat. Once the oil begin to shimmer add the shrimp. Cook the shrimp on each side for about 2min. or until they are opaque in color.
Place the cooked shrimp in a bowl and pour over the spiced mango salsa. Toss the shrimp until well coated with the mango salsa and serve immediately on corn tortillas. Garnish with cilantro and enjoy with Williamson Wines Relish Roussanne!
My favorite way to heat up corn tortillas is directly over an open flame. Using a pair of tongs hole one tortilla at a time over the flame and flip once it has a nice char on one side. If you do not have an open flame available to you, simply place a small saute pan over high heat. Once the pan is hot, just place the tortilla in the pan dry and flip once after you get color on the first side.