Pan-Seared Shrimp Tacos with Mango Salsa

I love seafood. I hate summer (heat).

But shrimp tacos with light, acidic, sweet mango salsa make hot summer days so much better!

Mango Salsa

• 1 large mango (alphonso, or similar)

• 1 cup red onion, diced

• 1/4 cup cilantro leaves, roughly chopped

• juice of 1 lime

• 1 medium avocado, cubed

Pan-Seared Shrimp Tacos

• 1 lb shrimp, deveined and tails removed

• 1/4 cup olive oil

• 1 tsp paprika

• 1 tsp cumin powder

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp cayenne powder

• 5-6” white or yellow corn tortillas

Recipe

1. Whisk together the oil and spices. Toss the shrimp in this mixture. You can let the shrimp marinate in this for 10-15 minutes while you prep your salsa/toppings or cook right away.

2. Pour some oil into a large skillet (enough to coat entire pan) on medium heat.

3. When the oil is shimmering and ready to go, lay the shrimp down in the pan one at a time. Do not move the shrimp around to rearrange them. Be neat from the get-go.

4. Cook for 2-3 minutes each side. Try not to overcook your shrimp, for the love of God.

5. Lightly fry the tortillas in the same pan, re-oiled.

6. Assemble your tacos—tortilla, 3 med-large shrimp per taco, top with mango salsa (or whatever toppings you like).

Enjoy!