Matt made some amazing shrimp tacos last month and we’ve been trying to recreate the recipe. This time shrimp was not on sale so we used tilapia and put it on a salad instead of in a soft taco shell. Either way is fresh, sweet, spicy, and delicious.
3 small sweet peppers (orange, red, yellow), chopped
1/4 red onion, chopped
1 mango, chopped
1 scallion, chopped
juice from 2 limes
2 cloves garlic, chopped
red pepper flakes–as much as you want!
1 avocado, sliced
1 ear of corn, kernels cut off
1 tomatillo, chopped
lettuce or taco shells
The fish gets mostly cooked by sitting in the lime juice, but sautee all of the ingredients except the avocado and corn on medium heat for about 10-15 minutes until everything is warmed through. You may need to drain out some liquid once or twice.
Doesn’t that look like art? The colors will impress guests!
As I said before, this can be served in many ways. The healthiest option is on some greens, which is what we did this time, but it also tastes great in soft taco shells. I’m sure you creative cooks could think of much more to use this mixture with.
Just slice up the avocado and cut the corn off of the ear for last-minute toppings. The creamy avocado and crunchy corn kernels make mouths happy.
Pair it up with a nice crisp Viognier and you’ve created a romantic and healthy summer dinner that’s fast and easy! Cheap, too. Total cost was around $12 total (not including the wine).