There are a few dishes that remind us dearly of summer- corn on the cob, burgers on the grill, and watermelon top most lists.  But shrimp tacos, while maybe not on the go to for everyone’s summer staple, aren’t really a winter-type fare.

Plus those mangos won’t be ripe forever. So hurry up and make this dish before the frost hits the windows!



1 Mango peeled, pitted, and diced

1 Avocado peeled, pitted, and dice

1 Jalapeno Pepper, seeded and finely minced  

½ Red Onion, chopped  

1 Clove Garlic, minced

2 Heirloom Tomatoes, diced

 ½ cup chopped Cilantro

2 Tablespoon Olive Oil

½ Teaspoon Salt

1 Lime, squeezed


6 Flour Tortillas

1 ½ pounds (about 15) extra large fresh shrimp

Marinade for Tacos

1 Clove Garlic, minced  

2 Tablespoons Tequila

2 Tablespoons Olive Oil

1 Lime, squeezed

Pinch of Chili Powder

½ teaspoon Salt and Pepper


Salsa: In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. Let marinate for about 30 minutes.

Shrimp: In a medium bowl, combine the garlic, tequila, olive oil, and lime.  Thoroughly cover the shrimp. Add chili powder, salt, and pepper.  Let marinate for about 30 minutes.

On the stovetop or outside grill heat the shrimp until they are translucent on each side.  About 1 minute to a 1½ minutes is usually sufficient.  Brown them to your liking.

Heat the tortillas in the oven or toaster oven. 

Spoon the salsa on tortilla, add shrimp, garnish with cilantro, and enjoy!

-Arianna Schioldager

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