Shrimp Tacos with Guacamole and Mango Salsa

I love Mexican food! I could seriously eat it once a day and never get tired of it. There is a place up the street from work that has the BEST tacos I have ever had. The shrimp tacos, in particular, are amazing! They use medium size shrimp, butterfly and marinade them, then grill em' up til they're perfect. Put them in a white corn tortilla, and top them with fresh guacamole, or guamoles if you're a Super Troopers fan lol, a bit of mango salsa, and you have the most kick ass taco you have ever eaten...from a restaurant that is. The boyfriend lovessss shrimp and with my love of Mexican, this is a sure fire recipe that never gets old! Of course you can top your tacos with whatever you like, but below is my favorite way to eat them. Muy delicioso! WW points = 8 for one taco with guac and mango salsa.

P.S. Don't forget the Mexican beer!!


Shrimp Tacos

• 1 pound 36-40 shrimp, uncooked
• 1 packet Grill Mates Baja Citrus marinade (follow directions on back)
• 1 tablespoon liquid smoke
• 1 package white corn tortillas
• 1/4 package or head cabbage, shredded

Clean shrimp if not already done. Cut through shrimp until butterflied. Mix marinade according to package and add liquid smoke. Marinade shrimp for no longer than 30 minutes. Cook shrimp over grill or on a flat top skillet. Heat tortillas on grill or skillet until warm. Place shrimp in tortilla with cabbage, guacamole,  and mango salsa (recipes to follow) or whatever toppings you like.

Guacamole

• 3 ripe avocados
• 1 package Guacamole seasoning or season mix, below
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cayenne pepper
• 1 red onion, diced
• 1/2 jalapeno, seeded and minced
• Cilantro, minced (as much or as little as you like)
• 1/2 lime, juiced
• Salt and pepper to taste

Remove flesh from avocados and mash up in a bowl. Add seasoning mix, onion, jalapeno, and cilantro. Taste and season with salt and pepper accordingly. Add lime juice and mix until combined.

Mango Salsa

• 2 mangos, cut into small cubes
• 1/2 red onion, diced
• 1/2 jalapeno, seeded and minced
• Cilantro, minced (as much or as little as you like)
• Salt and pepper to taste

Mix all ingredients and salt and pepper accordingly.

Tips and Tricks

• Picking ripe avocados can be tricky. Look for ones that are dark green to black and press on them with your index finger. A ripe avocado will be soft, but not so much that you almost put your finger through it.
• To cut and pit an avocado, place it on the counter. With a sharp knife, with blade parallel to the counter top, cut into avocado, keep in place, and turn it 360 degrees until you have reached the starting point. Twist to open. To pit, take the knife and carefully hit pit the blade, twist slightly and the pit will come out on the knife blade. Use kitchen towel wrapped around hand to remove. Be careful not to cut yourself!
• Dicing an onion can be simple! Cut the onion in half length wise. Lay onion flat on cutting board and cut small strips until you reach the top, but don't go all the way through. Turn onion 90 degrees and cut in opposite direction. Perfect dice!
• Guacamole can turn brown easily. To slow this process, take saran wrap and place directly on top of guacamole. Keeping the air away from the guac will slow the browning process.