This is a sponsored conversation written by me on behalf of Bush Brothers & Company . The opinions and text are all mine.
I’m doing everything I can to soak in every last second of this summer, which means I’m doing as many meals as I can outside on the grill. Don’t get me wrong I grill all year round, but it’s much more fun to do in shorts and a t-shirt instead of a winter coat and boots. On average I grill about 50% of the meals I create out on the grill throughout the summer, and this Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa is no different.
Tacos are incredibly versatile and give you so many different options as far as protein and toppings go. Think about it, there are flank steak tacos, chicken tacos, mojo pork tacos, carne asada, carnitas, al pastor, seriously the list goes on and on. Often times I like to take flavors from a bunch of different tacos that I like and combine them into one. A lot of times I simply make several different things to give my family and guests as many options as possible. It’s odd that my daughter doesn’t like meat but loves ground beef, or she doesn’t like grilled chicken but is obsessed with slow cooked chicken. More often than not, I’m playing Chef Billy’s buffet, but whatever it takes to get some great food into my family’s belly!
Two of my favorite things to serve on top or next to tacos are rice and beans. It’s almost a given every time that I eat tacos that they must be somewhere near or at the very least easy to prepare. We usually just make a simple white rice and thanks to BUSH’S Beans®, and their amazing assortment of bean flavors, my tacos are getting a whole lot more interesting as well as easier to prepare. To give a little zest to my Spicy Shrimp Tacos Recipe with Papaya and Mango Salsa, I used BUSH’S® Honey Chipotle Grillin’ Beans® which gives off a subtle bite from the chipotle peppers but leaves a nice simple honey sweet flavor for the finish. They honestly make these grilled shrimp tacos perfect. I’m not one for super spicy foods, but these BUSH’S® Honey Chipotle Grillin’ Beans®are comfortably spicy and pair up perfectly with this Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa.
I used to be a huge lettuce fan on tacos, and to some extent still am, but once I discovered how cabbage enhances the flavor, especially when making any sort of seafood taco, it’s my go to. It’s easy to prepare and provides the most beautiful colors to present tacos with. In addition to cabbage I’m a huge sucker for a delicious mild salsa. Again, I like things with a small bite, nothing that will make me sweat as I eat. I made a really tasty Papaya and Mango Salsa that goes really will with the spicy from the beans as well as the shrimp. It’s easy to make and holds up great to all of the other flavors.
I finished the tacos off with a little crumbled cotija cheese and fresh cilantro, but again feel free to use any cheese that you’d like. Tacos are such great family meals and I love how customizable you can make them. One thing’s for sure, they’re perfect when serving them up with BUSH’S Beans.
For more great recipes and tips be sure to follow BUSH’S Beans at:
- 1 cup of thinly sliced red cabbage
- 1 cup of thinly sliced green cabbage
- 1 cup of peeled small diced fresh mango
- 1 cup of peeled and seeded small diced fresh papaya
- ½ peeled and small diced sweet onion
- 1 seeded and small diced red bell pepper
- 1 seeded and small diced jalapeño
- 2 tablespoons of chopped fresh cilantro + fresh leaves for garnish
- juice of 1 lime
- ½ cup of crumbled cotija cheese
- 1 can of BUSH'S Honey Chipotle Grillin' Beans, heated
- 6 corn tortillas
- Kosher salt and fresh cracked pepper to taste
- 1 pound of peeled and deveined 16/20 shrimp
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Kosher salt and fresh cracked pepper to taste
- Preheat the grill to medium-high heat.
- In a medium size bowl combine the mango, papaya, onions, peppers, chopped cilantro, lime juice and salt and pepper and mix to make a salsa. Keep cool before serving.
- Add the shrimp to a medium size bowl and mix with olive oil, cumin, chili powder and salt and pepper until combined.
- Cook the shrimp on a hot grill for 2 to 4 minutes per side or until lightly browned and cooked through out. The shrimp should be bright white in the inside.
- To Plate: Lay down a corn tortilla and layer on as followed: heated beans, cabbages, shrimp, mango salsa, cotija cheese, cilantro leaves. Serve!
This is a sponsored conversation written by me on behalf of Bush Brothers & Company . The opinions and text are all mine.
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