After trying product from Nola’s I fell in love (as did both of my roommates, my best friend, and my sister’s boyfriend). Curious about the company history, I did some reading on their website and ended up pawing through the list of featured brunch and dinner recipes. All the listed recipes had something in common – they required very few steps and featured Nola’s black bean salsa. Check and check!
I decided to give Nola’s mango shrimp tacos a go. The recipe was simple and very quick (literally took me 20 minutes at max). This recipe is too good I have to share – see below!
MANGO AVOCADO SHRIMP TACOS
- 1lb peeled, raw shrimp
- 1 container of Nola’s Fire Roasted Corn and Black Bean Salsa
- 2 ripe avocados
- 1 ripe mango
- 2 cups of cherry tomatoes
- ½ red onion
- ½ cup chopped cilantro
- 2 limes
- 8 small flour or corn tortillas (warmed)
- salt to taste
Marinate the shrimp in 1 cup of Nola’s Fire Roasted Corn and Black Bean Salsa. Put in the fridge for at least 30 minutes.
Finely chop the red onion and mango. Mix in a bowl and set aside.
Cut the cherry tomatoes in half and add to the onion and mango mixture.
Squeeze a lime over the mixture and add ¼ cup of cilantro to the mix.
Cut the avocados into cubes and add to the mango mixture. Squeeze ½ a lime over the avocado and stir into the mixture gently. Add a pinch of salt to taste.
Sauté marinated shrimp in heated pan with oil until shrimp are pink.
Add the shrimp, mango mixture and 1 tbsp of Nola’s Salsa to warm tortilla. Enjoy!