These Shrimp Tacos with Mango and Black Bean Salsa are so easy and sure to become a family favorite!
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Shrimp Tacos with Mango and Black Bean Salsa
Even though I haven’t been a teacher for several years, the start of August still feels like fall to me. Today as I drove by the middle school where I used to teach, I saw the teacher’s parking lot full of cars. That day in August, pulling into the parking lot, always signaled the end of summer. It didn’t matter if it was still a bazillion degrees outside, summer was over. Last night I even made a chicken with lemons and olives in the Instant Pot and served it over polenta, felt like fall comfort food. Are you starting to get a leaning towards fall? These Shrimp Tacos with Mango and Black Bean Salsa are a good end of summer meal. The colors kind of look fall-ish, but it’s easy, light and summery.
I’ve mentioned before that I am trying to include more variety in my meals each week. Trying to make sure I include beans and legumes, fruits and as many colors as I can, and eating a couple of meatless meals a week. These Shrimp Tacos with Mango and Black Bean Salsa that I found at Woman’s Day Magazine, were perfect. I love black beans and I love mangoes, they are such a classic combination together. As alway, I used my Quick Pickled Red Onions (minus the cloves), that I always have in the fridge, instead of raw onions. You can also make a little extra of the salsa and spoon it over some brown rice for a quick lunch!
Shrimp Tacos With Mango and Black Bean Salsa
These Shrimp Tacos with Mango and Black Bean Salsa are easy and delicious!
- 15 oz can black beans rinsed
- 1 mango cut into 1/4 inch dice
- 1 jalapeno halved and thinly sliced
- 1/4 cup pickled onions diced
- 2 tablespoons lime juice fresh
- kosher salt and black pepper
- 1/2 cup fresh cilantro chopped
- 24 shrimp
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 8 small corn tortillas warmed
- lime wedges for serving
Mango and Black Bean Salsa
In a medium bowl combine the beans, mango, jalapeño, onion, lime juice, and 1/4 teaspoon each of salt and pepper. Stir in the cilantro
Season the shrimp with salt and pepper. Heat the oil in large frying pan over medium-high heat. Add the shrimp and cook for about 2 minutes per side.
Place the shrimp on the tortillas and top with the salsa. Serve with lime wedges.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck