Shrimp with Mango & Black Bean Salsa

Shrimp with Black Bean & Mango Salsa

This is a fast and easy meal. It’s perfect for summertime since very little heat is needed. The flavors come together perfectly. The best part of these tacos is the salsa. It’s super fast to make and super delicious. It would be great with chicken or fish tacos or on top of a salad. If you want to add some heat, adding in a couple jalapeños or a bell pepper would be great.

Shrimp with Mango & Black Bean Salsa
For the Salsa:
  • 1 (14.5) ounce can black beans, drained and rinsed
  • 1 large tomato, seeded and diced
  • 1 mango, diced
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 3 sprigs cilantro, chopped
  • 2 limes, juiced
For the Shrimp Tacos:
  • 3 shrimp per taco
  • 1 corn tortilla per taco
  • olive oil
  • Ground Cumin, to taste
  • Ground Roasted Coriander, to taste
  • Ground Cayenne Pepper, to taste
  • Onion Powder, to taste
  • 2 cloves garlic, minced
  • Crumbled feta or queso blanco

For the Salsa:

  1. Mix beans, tomato, mango, green onion, garlic and cilantro in a medium bowl. Top with lime juice. Toss before serving.
For the Tacos:
  1. Heat olive oil in a large skillet over medium-high heat.
  2. When oil is heated, add shrimp.
  3. Sprinkle with cumin, roasted coriander, cayenne and onion powder to taste. Add in the minced garlic.
  4. Stir to coat. Cook shrimp about 3 minutes per side until pink throughout.
  5. In a separate pan, heat the tortillas.
  6. Top the tortillas with shrimp and salsa. Add cheese if desired.

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