Julia has been harping for at least a month now about how “it’s time for some sun!” and “Spring is coming!” I may not know exactly when it’s time to throw on some bloomers or start wearing flip flops and tank tops full time again, but I do know that once it starts feeling like spring, its time to start eating like spring. And summer. That means grilling, that means cold snacks, that means salads, that means food that goes great with light beer…like tacos.
Now Mexican food is absolutely a year round thing but certain flavors added to classic Mexican dishes are undeniably fit for spring/summer. Shrimp (or whitefish) tacos with mango (or pineapple) salsa are two such flavors. What tastes more like a warm summer day than savory spicy tacos with some really bright citrusy salsa? Not much. So for this month’s recipe I’ve got a very simple, tasty recipe that goes great with beer and a little sunshine – chipotle shrimp tacos with mango salsa.
A couple points on the ingredients I use in this recipe.
- Canned chipotle peppers in adobo sauce are delicious but potent and you should be careful when using them for the first time. For this recipe I used Embasa canned peppers and having cooked with them before I knew that I did not need much. Only after multiple episodes of Julia and I sweating and drinking milk in between painful bites of food did I learn what the right amount of Embasa was for us.
- Flour tortillas or corn tortillas? It is an age old debate between traditionalists and people who know that store-bought corn tortillas just do not taste great. I’m obviously in that second camp, but if you disagree feel free to use corn tortillas. To me flour just has that sexy chew.
- If you live near a Whole Foods, you likely have access to high quality fruit salsa year round; their mango and pineapple salsas come in pint containers and are absolutely worth their ~$6 price tag. If you do not live by a Whole Foods you have two options, you could make the salsa (advisable if you’ve got the time) or you could buy some. I’m a salsa snob but starting with the most tasty I’d go for the following brands: Frontera then Newman’s Own then Pace. But again, in lieu of buying fresh salsa you are really better off making the salsa on your own.
- You guys may notice that I do not list salt as an ingredient below and the truth is I rarely cook with salt, but with fresh seafood you do not need it. So don’t worry, if you follow my recipe you will not miss the NaCl.