After posting 3 different bar recipes in the past week, it’s definitely time to lighten things up a little around here. These tacos and salsa are definitely a better indicators of how we’ve actually been eating recently and the meal such a great way to balance out some of the sweet stuff. These shrimp tacos are light, super quick, and mucho healthy. Shawnda actually chose them for her PPQ choice a few weeks ago but I wasn’t really “feeling” them back then. And I’m not sure why because I knew they would be awesome…which, of course, they were. I changed things up just a little, using ancho chile powder on the shrimp instead of cayenne and omitting the peppers, onions, and Worcestershire sauce. After an easy sauté, the shrimp are left with a hint of spice but combine perfectly with the cool mango salsa. Top the tacos with a little lime sour cream (a little lime zest and juice mixed with sour cream) and you’ve got yourself a great meal!
In case you’re wondering about WW PointsPlus (as some of you have asked about), each taco consisted of 3 shrimp on a regular 6″ flour tortilla with about 1 tsp of shredded cheddar (not including sour cream) and was 5 Pts – the mango salsa is free. Not too shabby! I actually had quite a bit of salsa left over after only using 1/2lb of shrimp so I made another batch of shrimp yesterday morning while I was running around getting ready for work (roasted them at 425 degrees F for 8 minutes) and ate just the shrimp (9 shrimp) and salsa as a 2 Pt lunch yesterday – score!!
- 2 mangoes, diced
- 1 fresh jalapeno, stemmed, seeded, and finely diced
- ½ small red onion, diced
- 1 tbsp lime juice
- ½ tsp salt
- ¼ cup Thai-style sweet chile sauce
- 2 cloves garlic, minced
- 2 tbsp cilantro, chopped
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp ancho chile powder
- 2 tsp canola oil
- Salt & Pepper
- 8 small (6-inch) tortillas
- 2 cups shredded Monterey Jack cheese
- To make the salsa: Combine the mango, jalapeno, onion, lime juice, salt, chili sauce, garlic, and cilantro in a medium bowl. Cover and refrigerate for up to 2 days or until ready to serve.
- To make the tacos: Rub the shrimp with chile powder and salt. In a large saute pan set over medium-high heat, heat oil and saute the shrimp 3 minutes, flipping halfway through, until they curl and turn pink. Remove the shrimp from the heat and serve the shrimp hot in warmed tortillas with mango salsa and cheese.
source: adapted from The Pastry Queen, by Recbecca Rather