Shrimp Mango Baja Tacos

The sweetness from Mango paired with succulent grilled Shrimp and a spicy Baja Sauce.

The first time I created my Baja Sauce for this recipe I only added one Habanero Pepper from my garden. I thought they were going to be very Hot Peppers and indeed they were but the second time I made the Baja Sauce I used two Peppers and that really gave my Sauce the kick I was looking for. I have grown some Habaneros that were unbelievably hot, so I suggest you start with one Habanero in the Sauce, taste the Sauce and decide if you can add a second Pepper. The Baja Sauce should be spicy because it is paired with the sweetness from the Mango, which creates a nice balance. If you can find a ripe Mango, it is fantastic in this dish. The canned diced Mango is what I usually end up using because I never seem to find a ripe Mango here in the Midwest, when I want to make this dish.

SHRIMP MANGO BAJA TACOS

Ingredients:

• 1 Pound Raw Shrimp, 16/20 size, yield 18 shrimp
• 3/4 Cup Mango, diced
• 6  (6″) Flour Tortillas
• 1 Tablespoon Taco Seasoning
• 1/2 Cup Mayo
• 1/2 Cup Sour Cream
• 1 Clove Garlic, minced
• 1 Cup Cilantro plus more for garnish
• 1 or 2 Habanero Peppers, seeds, stem and membrane removed, roughly chopped
• 1/2 Tablespoon Avocado Oil
• 1 Cup Iceberg Lettuce, shredded
• 1 Cup Red Onion, thinly sliced
• 1 Lime

Directions:
1. Peel and devein the Shrimp. Sprinkle the Taco Seasoning over the Shrimp. Drizzle the Shrimp with the Avocado Oil. Stir well to ensure that all the Shrimp are coated then cover and place in the refrigerator for at least one hour prior to grilling the Shrimp.

2. Preheat oven to 300 degrees.

3. To make the Baja Sauce, add the Mayo, Sour Cream, Garlic,1 Cup Cilantro and the Juice and Zest from the Lime into a blender. You want the Baja Sauce to have a kick to it, so depending on how spicy your Habanero Peppers are, add one or two into the blender. Pulse until all the ingredients come together, then blend until smooth. Set aside.

4. Stack and wrap the Tortillas in foil. Place them in the preheated oven for 10-15 minutes to warm them.

5. Grill the Shrimp over medium high heat just until they are pink, about 2 minutes per side. Watch them carefully, Shrimp cooks quickly and you don’t want them to be overcooked or they can get a rubbery texture.

6. I use a Taco holder to fill the Tacos. If you don’t have one, just layer the ingredients down the center of the Tortilla. To build the Tacos, layer Iceberg Lettuce in a Tortilla followed by the Red Onion. Then add 3 Shrimp on top of the Red Onion then sprinkle about 4 or 5 Mango Pieces  on next. Finally, drizzle about 1 or 2 Tablespoons of the Baja Sauce over all, in the Tortilla. Sprinkle a little Cilantro on top to garnish. Repeat for each Taco.

Recipe by: Hot Dish Homemaker