Cinco de Mayo and a basket of fresh mangoes. . . called for fajitas. Simple. Colorful. Celebratory! Start with an All-Purpose Mango Marinade. Slice peppers, onions, more mangoes. Fire up a cast iron skillet or the grille and you're good to go! —Vivian Henoch
All-Purpose Mango Marinade
mango, peeled and chunked
red bell pepper, sliced thin
yellow bell pepper, slice thin
jalapeno peppers, seeded, minced
red onion, sliced
2 to 3 tablespoons
In This Recipe
FOR MARINADE: blend all five ingredients in a food processor until smooth.
In a bowl, coat shrimp with marinade and refrigerate for about 30 minutes, just to flavor the seafood.
FOR FAJITAS: In a cast iron pan, heat olive oil, add minced garlic and ginger and saute to release the flavors.Add sliced peppers and onions and saute until softened. Remove vegetables from pan and set aside.
In heated pan, saute shrimp until tender. Return peppers to pan; add sliced mango, cilantro and lime juice. Heat for another minute.
Serve immediately on soft tacos. Garnish with shredded cheddar cheese, guacamole or sour cream if desired.