Pretty enough to serve at a party, these Fiesta Shrimp Tacos can be served dressed just with lemon, or with your favorite sauce or dressing. However, the acidity of the lime, along with the sweetness of the mango and buttery texture and light flavor of the avocado are all a pretty good mix to just eat as-is. These can be made with smaller chalupa shells and make perfect appetizers, too.
Fiesta Shrimp Tacos
1 pound medium shrimp, peeled and deveined
1 large avocado, cut into 3/4-inch dice
1 large mango, peeled and diced (if the pit is large, use a couple of mangoes)
4-6 radishes, trimmed and sliced into sticks (see photo)
2 large limes, divided use
1-2 tablespoons minced cilantro (mint and parsley are also good, so you could use a mixture)
8 chalupa shells, crispy taco shells or other type of taco shell you like. (see note)
Cover the raw shrimp with cold water and a pinch of salt. Bring to a simmer and let shrimp cook a minute or so until they are firm. Pour off water, let shrimp cool to at least room temperature.
In the meantime, assemble the diced avocado, mango, sliced the radishes in a bowl and dress them with lime juice from half of the lime. When the shrimp are cool, add them to the mixture along with the cilantro and other herbs, if using. Then, squeeze on more lime juice. Gently toss. Use a slotted spoon to transfer the shrimp mixture into the crisp shells. Serve with wedges of lime, if you want.
Note: I made these taco shells by shaping them (with a couple of spoons) into bowls while frying them. Only do this if you have time and find this sort of thing fun, as I do!
Makes 4 servings.
From Bonnie Walker
Photograph by Bonnie Walker