Gluten Free Spiced Shrimp Tacos with Mango Salsa

While there are several types of proteins you can serve for taco night, my personal favorite are these flavorful shrimp. They take just a few minutes to cook, and shrimp are easily purchased at any grocery store, both fresh or frozen. I always try to have a bag of peeled, deveined shrimp in my freezer at all times - they defrost really quickly, so are perfect to have on hand for a last minute dinner.

Because shrimp cook so quickly, you want to make sure to prepare them just before you want to eat - they are best fresh out of the pan vs sitting out for too long.

Normally I don't remove shrimp tails before cooking shrimp for pasta or other dishes, but for tacos I find it especially helpful to remove the tails before you cook them.

Tip: to defrost frozen shrimp, place as much shrimp as you want to use in a sealed ziplock bag and sit it in a mixing bowl filled with luke warm water. Replace the water one or two times, and the shrimp should defrost quite quickly!

The mango salsa here is really simple to keep it easy. If you want you can also add some sliced scallions, finely diced bell pepper, or pickled red onions - but for this version I do a quick pickle of some finely diced red onions by letting them soak in some lime juice with the jalapeño and some salt to help take the heat off of them before adding to the diced mango and avocado.

Use your favorite Gluten Free tortillas with these!

Serves 2 for dinner (4 tacos, 2 per person)