Cajun Shrimp Tacos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 8 Tacos
INGREDIENTS
8 Four Inch Wide Flour Tortillas
16 Large Shrimp, peeled and deveined
2 cups of shredded Iceberg Lettuce
1 cup diced tomato
1 Jalapeno sliced into rings
⅓ cup Cilantro, Rough Chopped
2 Tablespoons of Olive Oil
Mango Salsa:
¼ cup Mango, diced
¼ cup, Green Pepper, diced
¼ cup, Red Pepper, diced
¼ cup, Red Onion, small diced
⅓ cup, Cajun Seasoning
1 Tablespoon of Cilantro, Rough Chopped
Salt and Pepper
INSTRUCTIONS
Prepare the mango salsa by mixing together the green pepper, red pepper, red onion, mango, and tablespoon of cilantro together and seasoning to taste with salt and pepper. Set aside.
Spray a cast iron skillet with pan spray and warm/slightly brown the flour tortillas. Wrap in foil to keep warm. (You can also place them, wrapped, in an oven to keep warm if the weather calls for it.)
Lengthwise, slice each shrimp in half. You should now have 32 pieces of shrimp. In a medium bowl, combine the shrimp and the cajun seasoning and toss to coat evenly. Season with salt and pepper as well.
In the same skillet that you warmed the tortilla’s, heat the olive oil over medium high heat. Add the shrimp and cook until just cooked through, turning every now and then.
To assemble tacos: Place lettuce on tortilla, then Jalapeno slices, then Shrimp, Top with Mango Salsa and Tomatoes. Garnish with Cilantro. Enjoy.
From drinksandnoms.com