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Saturday, July 18, 2009

Shrimp Tacos with Spicy Mango Guacamole

Avocado and mango go quite well together, trust me- it's true. I've made this concoction for a few different dishes and this one is my new favorite. The sweetness of the mango cuts through the spicy and smoky grill flavor of the jalapeno for a palette pleasing effect.

It's a super simple summer grilled adaptation of guacamole (make the mango salsa just prior to grilling the shrimp)-  and a fun variation over the typical fish taco that will leave you fat and happy (and healthy too!)

Tips and Techniques:  The avocado and the mango should both be quite ripe (very soft) to ensure the best blending.

Shrimp Tacos with Spicy Mango Guacamole

Make the salsa first, set aside.  Grill the ingredients for the spicy mango guacamole next, blend and set aside.  Grill the shrimp just before assembling the tacos.

Mango Salsa
In the meantime, combine in a bowl, toss and set aside:
1/2 ripe Mango, chopped
1 can of black beans
1 roma tomato, de-seeded and chopped
1/2 cup chopped parsley
1/4 cup chopped red onion
3 Tbls red wine vinegar
3 Tbls lime juice

Mango Guacamole
Place the three ingredients below on a skewer, and grill long enough to impart a smokey flavor and to soften the jalapeno and garlic.
1 jalapeno
3 cloves garlic
1/2 avocado (it's easier to leave in the skin while grilling, just slice in half and remove the pit)

Once this above is complete, place all the ingredients in blender, add and blend until smooth:
1/2 ripe mango, cut into chunks
juice of 1 to 2 limes
1/2 cup parsley
salt and pepper
olive oil to thin it out, if needed

Grilled Shrimp:
Drizzle 12 small shrimp with olive oil and toss with pepper. Skewer and grill (about 1-2 minutes per side).  Wrap tortillas in tinfoil and place on the grill while cooking the shrimp, this will warm the tortillas.

Assemble tacos: take a warmed tortilla and add a couple of grilled shrimp, a scoop of the mango salsa and a smear of the mango guacamole. Eat immediately while warm.

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