Nothing like tacos on a Sunday afternoon...
So, The Husband mentioned again today that we should start a blog (and by “we” he meant “me”) about the food we put together so often, from the place in the house we like to call the “one-butt kitchen”.
Sometimes we can fit in there together, if what I’m doing isn’t too complicated, and The Husband can squeeze in the corner to make some drinks. Which is why I’m going to be adding some of his frankly amazing creations with alcohol and whatever else happens to be in the fridge or fruit bowl.
Today, since we’ve been on a Trader Joe’s cleanse for a week (one more to go), we looked for something we could snack on that would fall in the “no red meat, no dairy, no wheat” category. The Husband suggested we use the leftover shrimp from last night’s dinner, some mango salsa from Whole Foods and some corn tortillas that had been loitering with intent in the meat drawer since my birthday weekend two weeks past. Add a little fresh avocado and Melinda’s Extra Hot Sauce*, and we were good to go.
Sadly, we couldn’t have a beer or a margarita with this snack, as we usually would, but it was delicious nonetheless!
If I had made the salsa, I would have put a little more kick in there, so I think I’ll add a very loose recipe for everything below.
Mango Salsa:
One ripe mango, chopped
One tomato, chopped
1/4 red onion, chopped
1 small Serrano chili, minced very small
Juice of one lime
Fresh cilantro, chopped
Mix all ingredients together and let macerate for 1 hour.
Coconut Shrimp:
You could just grill shrimp simply with oil, salt and pepper or cayenne and it would work just as well for this dish. This is the recipe I used.
1 can coconut milk
1 green onion
1 red jalapeño
1-inch fresh ginger
5 cloves garlic
Handful of fresh cilantro
1 pound of fresh peeled, deveined and de-tailed shrimp
Blend everything together; I use a stick blender. Pour over shrimp in a sealable container and let marinate for at least two hours. Thread onto metal skewers (we got ours from our local True Value) and throw on a hot grill for no more than two minutes each side.
Assembly:
I grilled a few corn tortillas straight on the gas burner of our 20-inch stove, and spread the slices of avocado right into the center. I added the chopped shrimp, then the mango salsa. We added the Melinda’s, but we didn’t have the Serrano chili in our salsa, so proceed with caution!
*Melinda’s is the best hot sauce ever. They don’t use vinegar, they use carrot purée as the base, and have so many different levels of habañero heat and flavors it’s ridiculous! Try it. If you’re a true hot-sauce aficionado, then you won’t be disappointed.
tinykitchenstories 
Love this recipe…. they used similar but even simpler ingredients to make an appetizer at C’est la Vie restaurant…so scrumptious!
Thanks, Karen–I’ll have to go check it out!
And thanks for commenting!