Smokey Shrimp Tacos with Chorizo Beans & Mango Salsa

Recipe by The Gourmet RD

I am all about seafood tacos of any kind, really, but one of my very favorites is shrimp tacos. Today I'm making a bit of a unique type of shrimp taco, and it includes spicy chorizo beans with mango juice, sweet and smokey marinated shrimp and fresh mango salsa with cilantro, red onion and lime. All-dat is topped with crumbly fresh Mexican cheese and lime crema and nestled in a toasted corn tortilla.

Ingredients

• 1 (15 oz.) can black beans (drained and rinsed)
• ½ cup mango nectar or juice (plus more as needed )
• 2 tsp chili powder
• 1 tsp smoked paprika
• 2 tbsp chipotle chilies
• zest and juice of lime
• 1½ tbsp honey
• 2 lbs large shrimp (peeled and deveined)
• 1 tsp canola or grapeseed oil
• 2 fresh mangoes (peeled and diced)
• ¼ cup red onion (finely diced)
• zest and juice of lime
• 2 tbsp fresh cilantro (roughly chopped)
• 8 6 or 8 inch corn tortillas (toasted or grilled)
• ½ cup Cotija, Chihuahua or Queso Fresco cheese
• ½ cup nonfat plain Greek yogurt
• 2 tbsp adobo sauce
• Smokey shrimp
• mango salsa
• Tacos
• 1 tbsp lime juice (for drizzling {lime crema} )
• 3 oz pork chorizo

Method

1. To make beet chorizo beans: Heat small saucepan to medium-high heat. Add chorizo and cook until browned; drain of excess fat. Add black beans and mango juice; reduce heat and place lid on saucepan and allow to simmer for 10-15 minutes, stirring occasionally. Add additional mango juice if mixture becomes dry. To marinade shrimp: Combine chili powder, smoked paprika, chipotle chilies in adobo sauce, lime zest, lime juice and honey in a bowl. Place shrimp in the bowl and allow to marinade while you make the salsa. To make mango salsa: Combine mango, red onion, lime zest, lime juice and cilantro in a bowl. Mix and set aside. To cook 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 in each tortilla. Place 3-4 shrimp on top of chorizo beans. Top with crumbly cheese and mango salsa and drizzle with lime crema.

View the recipe instructions at The Gourmet RD