Punxsutawney Phil did not see his shadow!!
This means an early Spring for us all! It should be a lovely break from the past few years where we’ve had some pretty crumby, long winters. Not that it gets too bad here in good ol’ eastern Georgia…
So, I have recently posted my Mango Salsa recipe for a fresh and healthy start into the new year, new season. I also wanted to share how we put that salsa into action here at the house. I mentioned before how this salsa would be great over chicken, fish, or chips, but we added ours to the top of some quick and easy-to-make Shrimp Tacos!
Shrimp is one of those proteins that cooks very quickly, like around 5 minutes! This is wonderful for a night where dinner is being squeezed in due to a hectic schedule. It could also be a great make-ahead meal. This go round I ran across a wonderful deal at our local grocery store that I usually don’t find. They had a pound of fresh (never frozen), wild caught shrimp for $12! Amazing price and quality, right? So, other than peeling and de-veining the little shrimps, it was pretty simple to pan fry them up.
I heated a couple of tablespoons of coconut oil in a pan over medium high heat. Lightly seasoned my shrimp with sea salt and pepper then tossed them into the pan. From there I went with the flow and added garlic and onion powder. As I mentioned above, these take only minutes to cook. I let them cook about 2 minutes on one side, then stirred them and let them finish cooking on side 2 for about another 2-3 minutes. Then I removed them from the heat and let them cool. I like to squeeze fresh lemon juice over any fish I eat to brighten up the flavors a bit, but with shrimp I don’t add it until I am ready to serve.
With my shrimp and my Mango Salsa already prepared in the fridge (see, wonderful for make-ahead), all I had left to make were the Plantain Wraps that will hold my taco ingredients. I usually start with these and have them baking in the oven while I get the shrimp ready and cooked, but today I had it already done. Depending on your oven, the wraps can take anywhere from 15-20 minutes to cook. That is plenty of time to do anything else you have planned for the meal.
Once the wraps are removed from the oven and cooled enough to handle, just assemble your tacos and enjoy! I was lucky enough to have received some fresh arugula from our local farm bag so the first layer was that. Then add a few shrimps, and to finish it off- mango salsa! I squeezed a little lemon juice over top of the taco and was in fresh food heaven!
If you are having a hard time getting your littles to eat their greens, another good idea is to add whatever greens you have laying around into your wrap recipe. I did that here with these Kale Wraps!! Win, win!
Happy Spring, Jennifer