Mango Shrimp Tacos

TGIF!  We just wrapped up our last full week of work until 2016!  Yippee!!  Just three days of work next week and then we’re off to Syracuse!  The week after Christmas we both have off from work (thank you, Boeing and PwC!) so we’ll spend some time back here in Arlington that week, relaxing and catching up.  It’s been a great Christmas season so far and we’re excited to head up North and continue it.  We’ve had some great parties and good time with friends, and lots of caramel corn!  I’ve made 4 batches and I think there’s one more to go.  We’ve been blessed with new friends and such a great small group that has grown over the year, so there are lots of people to give caramel corn to for Christmas!  My mom always did this for friends and family at Christmas and I love continuing it with our circles.  Some people have asked if I’m going to post the recipe and I’m not.  Like the molasses cookies last year, some family recipes will stay off the internet 🙂

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Tonight we took some time to ourselves and made dinner together.  These are a winner!  The crema and salsa can be made in advance and if you do that (we didn’t), this would be super fast to whip up.  These sure were delicious and I know Matt is already looking forward to when we make them again!

Mango Shrimp Tacos (recipe from here)

 Serves: 2-4, depends on how hungry you are 🙂

Ingredients

5 Ingredient Mango Salsa

  • 2 ripe mangoes, peeled, pitted and diced (about 3 cups)
  • 1 small red onion, peeled and diced
  • 1-2 jalapenos, seeded and diced
  • 1/2 cup chopped fresh cilantro, loosely packed
  • juice of one lime

Sweet Chili Lime Crema

  • 1 cup plain Greek yogurt or sour cream
  • juice and zest of 1 lime
  • 1 teaspoon honey
  • 1/2 teaspoon chili powder
  • pinch of salt

Mango Shrimp Tacos

  • 1 pound large shrimp, peeled and deveined
  • ½ – 1 packet Taco Seasoning (adjust for your preference)
  • 1 tablespoon olive oil
  • 1 package (Small) Tortillas (corn or flour, pick what you like!)
  • 1 batch 5-Ingredient Mango Salsa
  • 1 batch Sweet Chili Lime Crema
  • optional toppings: crumbled queso fresco, sliced avocado, extra chopped cilantro

 

Directions:

  1. Make the Salsa – Toss all ingredients together until combined. Season with salt and pepper if needed. Can be prepared up to 3 days in advanced and stored in a sealed container in the refrigerator.
  2. Make the Crema – Whisk all ingredients together until combined. Taste, and add extra salt or honey if needed.
  3. Toss the shrimp in a large bowl with the taco seasoning until the shrimp are evenly coated.
  4. Heat olive oil in a large saute pan over medium-high heat. Add shrimp and saute for 4-6 minutes, stirring occasionally, until the shrimp are completely cooked through and opaque inside.  Remove from heat, transfer the shrimp to a separate plate, and set aside.
  5. While the shrimp are cooking, heat the tortillas
  6. To assemble your tacos, portion the shrimp evenly between 6-8 flour tortillas, topped with a few spoonfuls of mango salsa. Then drizzle with the sweet chili lime crema to taste.  Add optional toppings if desired.  Serve warm.

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One Pan Chicken & Broccoli Alfredo

Where has December gone?!  We’ve had a busy couple of weeks to start the month.  Got back from our Bahamas Thanksgiving vacation with my family, worked a few days and then flew to Florida for Matt’s cousin’s wedding the first weekend of the month.  Last week was really busy in general, we had something every night of the week.  But this past weekend was a perfect mix of just what we needed.  A few parties, the wreath laying at Arlington Cemetery, hanging out time, a fun run, and just a bunch quality time with several friends.  Like I said, just what we needed.

Last week was so busy we didn’t have much time to try new recipes, but we did remake this one when we had some friends over for dinner on Thursday.  I re-read the blog post from when we first tried it, “It did not disappoint, we will definitely be having this again!”  It may have taken almost a year and a half to get back to it, but man was it good!  We’ll still be making it again…hopefully before another year and a half pass.

Tonight we picked up a new recipe and boy was is good!  It only takes about 30 min to cook and just hit the spot – One pan chicken and broccoli alfredo.  ONE PAN.  Which means cleaning up isn’t awful either.  When I say one pan I’m specifically referring to this pan.  It is absolutely amazing.  Matt’s aunt gave it to us as a wedding gift, saying we’d use it all the time and she was not kidding!

One Pan Chicken & Broccoli Alfredo (adapted from here)

Serves: 4+

Ingredients

  • 3 tablespoon of olive oil
  • 1¼ pounds of boneless, skinless chicken breasts
  • 2 cloves of garlic, minced
  • 1 14 oz can of low sodium chicken broth
  • 1 cup of heavy cream
  • ½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
  • 2 cups of freshly shredded real parmesan cheese
  • 2 crowns of broccoli, cut into bite size pieces
  • Salt and pepper
  • Flat leaf parsley for garnish

Directions:

  1. Start by cutting chicken breasts into 1 inch pieces. Season with salt and pepper.
  2. Brown chicken in olive oil over medium high heat, it does not need to be cooked through at this point, it will continue cooking as it simmers.
  3. Once chicken is browned, add minced garlic and saute for about one minute.
  4. Add chicken broth, cream, and uncooked pasta to pan and stir.
  5. Bring to a boil, then cover and reduce to a simmer.
  6. Simmer for 15 minutes, until pasta is almost cooked through.
  7. While the dish continues to simmer, stir in shredded parmesan cheese until melted and completely mixed. Season with salt and pepper.
  8. Add broccoli to the dish and cook 3-5 additional minutes
  9. Served topped with fresh minced parsley leaves, if desired.

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