Shrimp Mango Taco Salad

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    Barbara Rexford

  • 1

    Barbara Rexford

Shrimp Mango Taco Salad

Just tried this for the first time. The shrimp was supposed to be grilled, but I hardly ever grill so I reverted to my trusty cast iron skillet. I hope you enjoy it as much as I did and I am not crazy about mangos. I used my pizza cutter to slice the tortillas into strips.

2 small corn tortillas-halved, then thinly sliced crosswise

1/2 cup plus 1 tsp olive oil

3 tsp cumin

2 tsp orange zest

6 Tbsp fresh orange juice

2 cloves garlic, mashed

1 lb medium shrimp, peeled and deveined

3 romaine hearts, halved lengthwise through the core or other lettuce washed and dried

1/2 cup fresh cilantro leaves, chopped

1 mango, pitted, peeled and cut into small cubes

2 oz crumbled feta

5 radishes, thinly sliced

Preheat oven to 400 degrees on a baking sheet place tortillas brushed with oil. Slice into strips. Bake, tossing them halfway through, until crisp. Season with salt and pepper.

In a blender puree the 1/2 cup oil with cumin, orange zest, orange juice and garlic for a dressing. Heat a pan to medium high with a small amount of oil. In a medium bowl place shrimp, toss with three Tbsp of dressing. Cook in pan until shrimp is pink about three minutes on each side.

Place lettuce, mango, and radish on each serving plate. Top with shrimp and sprinkle with feta. Sprinkle with dressing and top with corn tortilla strips.

Barbara Rexford

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