Shrimp Tacos with Ginger and Mango Salsa

Makes 6 servings | Serving size: 1 taco

Ingredients for Shrimp:

• 4 tablespoons smoked paprika
• 1 tablespoon oregano
• 1 teaspoon chipotle chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne red pepper
• 1/4 teaspoon dry mustard
• 1 tablespoon olive oil
• 1 pound medium shrimp, deveined

Ingredients for Ginger Mango Salsa:

• 1 medium mango, diced
• ½ medium cucumber, diced
• ¼ teaspoon fresh ginger, minced
• ½ teaspoon chili powder
• 1 tablespoon cilantro, minced

Other Ingredients

• 6 corn tortillas (can also use whole wheat tortilla or lettuce leaves to make a wrap)

Directions:

1. In a medium bowl, mix paprika, oregano, chipotle chili powder, garlic powder, red pepper, and dry mustard.
2. Add raw shrimp. Coat thoroughly.
   In a small bowl, combine ingredients for salsa. Cover and chill.
3. In a large skillet, heat olive oil over medium heat.
4. Add shrimp and cook until pink (Fish should be cooked to an internal temperature of 145°F and will flake easily when it is thoroughly cooked.)
5. Divide shrimp between 6 tacos (or wraps). Top with salsa.

Nutrition Information Per Serving: 178 Calories, Total Fat 5g, Saturated Fat 1g, Protein 13g, Total Carbohydrate 23g Dietary Fiber 4.5g, Sodium 465mg. Excellent source of vitamins A and C. Good source of iron.

Recipe contributed by Kathy Copeland and Della Hicks, NC EFNEP Educators