Description
Ready in 25 minutes!
Ingredients
- FOR THE CHORIZO BEANS:
- 3 ounces, weight Chorizo
- 15 ounces, weight Canned Black Beans, Drained And Rinsed
- ½ cups Mango Nectar Or Juice + More If Needed
- FOR THE SHRIMP:
- 2 teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- 2 teaspoons Canned Chipotle Chilies, Chopped
- 2 Tablespoons Adobo Sauce (from The Can Of Chipotle Chilies)
- 1 Lime, Zest And Juice
- 1-½ Tablespoon Honey
- 2 pounds Large Shrimp, Peeled And Deveined
- 1 teaspoon Canola (or Grapeseed) Oil
- FOR THE MANGO SALSA:
- 2 whole Fresh Mango, Peeled And Diced
- ¼ cups Red Onion, Finely Diced
- 1 Lime, Zest And Juice
- 3 Tablespoons Fresh Cilantro, Roughly Chopped
- FOR THE TACO ASSEMBLY:
- 8 whole Corn Tortillas, Toasted Or Grilled
- ½ cups Cotija, Chihuahua Or Queso Fresco Cheese
- ½ cups Nonfat Plain Greek Yogurt, Mixed With Below Amount Of Lime Juice For Drizzling (lime Crema)
- 1 Tablespoon Fresh Lime Juice
Preparation
For the chorizo beans:
Heat a small saucepan to medium-high heat. Add chorizo and cook until browned; drain off excess fat. Add black beans and mango juice; reduce heat. Place lid on saucepan and allow to simmer for 10-15 minutes, stirring occasionally. Add additional mango juice if mixture becomes dry.
To marinate the shrimp:
Combine chili powder, smoked paprika, chipotle chilies, adobo sauce, lime zest, lime juice and honey in a bowl. Place shrimp in the bowl and allow to marinate while you make the salsa.
For the mango salsa:
Combine mango, red onion, lime zest, lime juice and cilantro in a bowl. Mix and set aside.
For the shrimp:
Heat oil in a large skillet to medium-high heat. Add shrimp to hot pan (possibly in 2 batches so they aren’t crowded) and sauté until shrimp starts to curl. Turn heat off.
To assemble tacos, scoop a few tablespoons of chorizo beans into each tortilla. Place 3-4 shrimp on top of chorizo beans. Top with crumbly cheese and mango salsa and drizzle with lime crema.
