Crispy Shrimp Tacos

 Am I the only person who grew up on tacos at least once a week? Sometimes twice? I swear when we asked what was for dinner, 75% of the time my mom would say "How about tacos?"

No disrespect. I love my mom. I also love tacos. But whether it's normal, or subconscious, I have become the taco mom. When Jared asks what's for dinner, 75% of the time I say "How about tacos?"

So needless to say we can get pretty sick of them. Though cheese and tortillas are such an easy go-to for dinner, and always in the fridge.

Well these shrimp tacos are crispy and fresh and super easy, and at least a little variation from the norm.

For the chutney:

1 mango, chopped

1 avacado, chopped

1/2 bunch cilantro, chopped

1/2 Red onion, chopped (optional)

1 small tomato, chopped (optional)

splash of lemon or lime juice

salt and pepper to taste

For the shrimp:

1/2 lb cooked, deveined shrimp, tails removed (I like the really tiny ones for these)

1 tsp garlic powder

1 tsp cayenne pepper

1 tsp cumin

3/4 cup flour

pepper

Other:

Olive oil

cheese

small flour or corn tortillas

Combine the chutney ingredients, splash with the juice, and salt and pepper to taste, cover and put in the fridge.

Remove the shrimp tails, rinse, and then towel dry the shrimp. Lay them out in a single layer and sprinkle with the garlic powder, cayenne, and cumin.

In a shallow dish, combine the flour and pepper. Toss the shrimp in the flour mixture and coat evenly.

Coat a skillet with just enough olive oil to cover the bottom of the pan. Turn to medium and wait until it's hot. Add the shrimp in a single layer. Cooking until crispy, then flipping to cook the other side.

Build your tacos, adding other toppings if you'd like. Don't forget your chutney from the fridge!

Crispy Shrimp Tacos

recipe adapted from: How Sweet Eats

For the chutney:
1 mango, chopped
1 avacado, chopped
1/2 bunch cilantro, chopped
1/2 Red onion, chopped (optional)
1 small tomato, chopped (optional)
splash of lemon or lime juice
salt and pepper to taste

For the shrimp:
1/2 lb cooked, deveined shrimp, tails removed (I like the really tiny ones for these)
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp cumin
3/4 cup flour
pepper

Other:
Olive oil
cheese
small flour or corn tortillas

Combine the chutney ingredients, splash with the juice, and salt and pepper to taste, cover and put in the fridge.
Remove the shrimp tails, rinse, and then towel dry the shrimp. Lay them out in a single layer and sprinkle with the garlic powder, cayenne, and cumin. In a shallow dish, combine the flour and pepper. Toss the shrimp in the flour mixture and coat evenly. Coat a skillet with just enough olive oil to cover the bottom of the pan. Turn to medium and wait until it's hot. Add the shrimp in a single layer. Cooking until crispy, then flipping to cook the other side.Build your tacos, adding other toppings if you'd like. Don't forget your chutney from the fridge!