Oh, these tacos. We had something similar at Revolucion a few years back and were inspired to try making our own- to phenomenal results. These are a perfect summer taco, especially paired with an icy margarita. The salsa is sweet with a kick, the perfect compliment to shrimp sautéed with sriracha and honey. Great for an at-home fiesta or date night!
For the salsa:
1 mango, diced
2 tbsps diced jalapeños
1 small red onion, diced
1/3 cup cilantro
Squirt of lime juice
For the tacos:
1 tbsp olive oil
1 lb small-medium cooked, deveined, tail off shrimp
1 tbsp minced garlic
3 tbsp sriracha
Squirt of honey
1 package corn tortillas
Queso blanco or similar Mexican shredded cheese
First, make your salsa so the flavors have time to stew and combine. Dice up a yummy mango and the rest of your ingredients. Stir ’em up, cover it and refrigerate for at least an hour or two before serving.
Next, heat olive oil in a medium-large skillet. Toss in garlic and shrimp and give ’em a few quick stirs. Add the sriracha and honey and continue sautéing, just until shrimp reach doneness. You’ll know your shrimp is overcooked if they curl into O’s!
Recipe inspired by Revolucion, located in the Fountain Square neighborhood at 1132 Prospect St, Indianapolis, IN 46203.