Shrimp Burritos with Avocado Mango Salsa

Make with Homemade Tortillas and Mango Avocado Salsa (you can stick with only mango, avocado, jalepeno, lime juice, and salt and pepper). Trust me on this!

This takes a little bit of prep work and coordination, but these didn't take too long in the scheme of things and were absolutely divine! Leaving out one element wouldn't make them half as good. I recommend also putting shredded lettuce on the burritos.

SHRIMP MARINADE:

1 lb. raw shrimp, peeled and deveined
3 T. soy sauce
2 T. lime juice
1 T. brown sugar
1 T. honey
2 cloves garlic, minced
1/4 tsp. cayenne pepper
salt and pepper taste

1. Mix all ingredients (except shrimp), and fix it to your taste.

2. Place in a large ziploc bag and add the shrimp. Make sure everything is well mixed, then place in the refrigerator for at least 15 minutes up to an hour while you make the yogurt sauce and salsa.


YOGURT SAUCE:

1/2 cup yogurt
2 T. olive oil
1 tsp. honey
1 tsp. brown sugar
2 scallions, chopped
1 clove garlic
1 T. lime juice
1/4 tsp. coriander
1/4 tsp. cumin
salt and pepper to taste


1. Mix all ingredients together, then place in the fridge while you work on the salsa! Adjust to taste (I confess, I didn't write down exactly how much of everything I put in and might even have left some stuff out!)


PUTTING IT ALTOGETHER:

1. Cook shrimp on medium high heat with the marinade for about 2-3 minutes, then turn over and continue to cook on the other side.

2. When it's basically cooked through, lower heat and allow shrimp to absorb some of the sauce.

3. Serve on warm tortillas by placing shrimp, then yogurt sauce, then lettuce, then salsa. Wrap and enjoy!

Mango Avocado Salsa

This made an incredible quesadilla topping, and would probably also be delicious spooned over chicken or fish. This was a kind of "clean out the refrigerator" salsa, so you can add or subtract ingredients as you see fit. It goes really well with black beans, but if you aren't eating black beans you can probably put some directly into the salsa.

If you don't want it too spicy, you can take the seeds out of the jalapeno (how I like it), or if you really don't want it spicy you can leave the jalapeno out altogether.

Kudos to Elizabeth for adding the tomato and jalapeno (and for doing all the grunt work!)


Ingredients

2 ripe mangoes (preferably the yellow variety), peeled and cut into 1 cm. cubes
1/2 red onion, finely chopped
1 ripe peach (with skin), cut into 1 cm. cubes
1 small tomato (roma or on the vine), cut into 1 cm. cubes
1 jalapeno, seeded and finely chopped
2 avocados, peeled and cut into 1 cm. cubes
Lime juice and salt to tastepp=

Tortillas

I'm moving this from the quesadilla recipe to make it easier to find.

Ingredients

2 cups flour
1/2 tsp. salt
1 tsp. baking powder
2 T. crisco
3/4 cups water

Directions

1. Mix together flour, salt, and baking powder

2. Rub crisco between your fingers with the flour until it resembles course meal

3. Add half cup of water, then more a little bit at a time until dough just comes together

4. Knead until smooth, then divide into 8 or 12 equal pieces (depending on how big you want the tortillas) and roll each piece into a ball

5. Roll dough pieces into thin tortilla, then heat in a medium-hot skillet for a couple minutes on eat side until cooked through

(Cover cooked tortillas as you're cooking the rest so they don't get hard)

Empanadas

My friend Elizabeth came over and made these. Fantastic! The dough can be used for either salty or sweet empanadas.

DOUGH

Ingredients

2 1/4 cup flour (281 g.)
1 1/2 tsp. salt
1 stick cold butter, cut into small pieces
1 egg
1 T. vinegar
1/3 cup cold (preferably ice) water (plus more handy if needed)


Directions


1. Mix together flour and salt

2. Incorporate butter by rubbing butter and flour together between your fingers until it resembles course meal

3. Beat the egg with the vinegar and water and pour into the flour mixture

4. Incorporate wet and dry ingredients by hand or using a wooden spoon, being careful not to work the dough too much, until dough just holds together (if it doesn't, add water a tablespoon at a time to dry parts)

5. Dough is ready when it can be shaped into a cohesive ball (cracks are fine!). Wrap it in plastic wrap and stick in the fridge for at least an hour.

6. When dough it ready, preheat oven to 400. Divide dough into small balls, and roll out each ball with a rolling pin. Put filling in the middle then fold so it resembles a half moon with scrunched up dough on the round side.

7. Bake for 20-25 minutes, until golden brown.



FILLING:

The beauty is that you can fill these with pretty much anything. Seriously! Dessert or dinner, doesn't matter,.

Elizabeth made two kinds: one with ground beef and one with strawberry jam. The jam one was easy: just jam!

The beef one was made by sauteing onions (and garlic) until soft, then adding beef and cooking until cooked. She also added chopped cubes of boiled potato and carrots, as well as frozen peas (which she mixed into the beef). MMMMMM!!!! Thanks, Elizabeth!

Avocado and Tomato Salad

This is like a deconstructed guacomole. Makes a nice, light lunch.

Ingredients

2 avocados, cut into bite-size chunks
2 tomatoes, cut into bite-size chunks
Lime juice from 1 lime (or lime juice to taste)
4 T. olive oil
Salt and fresh ground pepper to taste
1 garlic clove, very finely choppped (optional)


Directions

Mix it all together, being careful not to mush the avocados. If you put too much lime juice, add more pepper/salt (and visa-versa). You can add jalepenos or cilantro if you want to.

Guacamole

Best guacomole you've ever tasted, guaranteed. You can add jalepenos or cilantro (blech) if you really want to, but this is perfectly good as is, I promise.

Ingredients

2 avocados, cut into 1/2 inch chunks (you can mash it if you want, but why???)
1-2 tomatoes, chopped
1 large clove of garlic, VERY finely chopped
1/2 white onion, finely chopped
Juice from 1-2 limes
Fresh ground pepper and salt to taste


Directions

1. Mix together onions, garlic, and tomatoes

2. Fold in the avocados; stir if you want it mushier

3. Add salt, pepper, and lime to taste. If it's too limey, add more salt. Too salty, add more lime.

Quesadillas

Ingredients

1 cup sweet frozen corn
1 can Bush's seasoned black beans, drained (I don't work for Bush's, I just like their seasoned beans)
1 red onion, finely chopped
1/2 red pepper, chopped (optional)
Mozzarella and cheddar cheese
8-10 tortillas (click for recipe)
olive oil
butter


Directions

1. Heat oven to 375 degrees

2. Saute the onions in the olive oil until translucent in a large frying pan

3. Lower the heat to medium-low and add the corn, then the beans and red peppers when the corn has thawed, mixing until warm



4. Place 1 layer of tortillas on a cookie sheet

5. Place bean/corn mixture on top of the tortillas



6. Sprinkle plenty of cheese on top (mix cheddar and mozarella for best results, but can use either/or), depending on your taste (more cheese means they will hold together better) and put another tortilla on top



7. Brush top of quesadilla with butter and place in the oven until cheese has melted

8. Turn quesadilla over, brush top with butter, and broil on low until lightly brown and crispy

Serve with sour cream, guacamole, salsa, or whatever your sick mind can come up with