Wednesday, July 4, 2012

Spicy Shrimp Tacos with Roasted Corn, Black Bean and Mango Salad

These turned out way better than expected! Spicy, smoky shrimp wrapped up with sweet corn and mango salad. Really healthy and tons of flavor. So good!

Spicy Shrimp Tacos with Roasted Corn, Black Bean and Mango Salad
Recipe from
2 chipotle in adobo, chopped
1 1/2 Tbs. olive oil
1 1/2 tsp. cumin
1 1/2 Tbs. brown sugar
1 lime, zest and juice
2-3 Tbs. fresh cilantro, chopped
1 1/2 lb. shrimp, peeled and deveined
flour tortillas
Shredded lettuce or spinach 


1 1/2 c. corn kernels
2 tsp. oil
1 large ripe mango, peeled and diced
1 (15-oz.) can black beans, drained and rinsed
1/2 c. chopped red onion
1/2 c. diced bell pepper (any color combo)
1-2 chipotle pepper in adobo, chopped
6 Tbs. olive oil
3 Tbs. lime juice
2 Tbs. red wine vinegar
1/4 c. fresh cilantro, chopped
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. salt 
pinch of pepper
pinch of cayenne pepper
pinch of chili powder

Soak 6-8 wooden skewers in water for at least 1/2 hour (for skewering shrimp).

Combine first six ingredients. Whisk to combine. Add shrimp and toss to coat. Marinate at least 20 minutes (I did about 4 hours).

To make the salsa, heat 2 tsp. olive oil over medium-high heat. Add corn kernels and season with salt and pepper. Cook until browned, about 8-10 minutes, stirring occasionally. Set aside to cool slightly.

Meanwhile, whisk together oil, lime juice, vinegar, cilantro, and spices in a small bowl. Combine corn, mango, black beans, onion, and peppers in a large bowl. Toss with dressing. Chill until ready to eat.

To cook the shrimp, preheat grill. Skewer marinated shrimp and grill until cooked, about 2-3 minutes per side.

To assemble, scoop some salsa into the flour tortilla. Top with 8-10 shrimp and shredded lettuce/spinach and avocado.