By Dane Feldman
Photo by Dane Feldman.
Barbecue shrimp tacos are probably my favorite kind of tacos, but I like my tacos to be spicy. So, instead of barbecue sauce, I marinade my shrimp in mango chili salsa before barbecuing them to ensure the sweet and spicy flavor seeps all the way in. I made these a few weeks ago for Cinco de Mayo, but that doesn’t mean these aren’t suited for any summer night.
What you’ll need:
1 lb U16-sized shrimp
3 cups spinach
2 cups Campari tomatoes, chopped
1 cup guacamole
1 cup plain nonfat Greek yogurt
1 cup shredded Mexican cheese
1/2 cup Mango chili salsa
6 medium-sized whole wheat flour tortillas
Preheat the oven to 275.
Marinade the shrimp in the mango chili salsa for about 10-15 minutes before grilling for approximately 3 minutes on a side.
Meanwhile, toast the tortillas in the oven.
When the shrimp are finished, remove the tortillas from the oven and plate one at a time. Lay the spinach in the center of the tortilla and top with guacamole, 3-4 shrimp, tomatoes, cheese, and a dollop yogurt. Fold and serve.