There are some things I’m 99.9% sure I’ll never enjoy: Camping. The Wire. Whipped cream. Monkeys. Star Wars. Sugar in my coffee. Birkenstocks. Raspberry vodka. Overflowing email inboxes. VW vans. Lazy people. My alarm going off. People who talk loudly on their cell phones in public. Taxes. Ads that have audio. The bass of my neighbor’s techno music. Buttered Popcorn Jelly Belly jelly beans.

But, of course, part of the beauty of life is that we’re all free to change our minds. With no warning, at a moment’s notice. And thank goodness for that because it we weren’t, I wouldn’t be currently experiencing the summer of shrimp. As I’ve mentioned a million times before, I grew up completely disgusted by fish. And it wasn’t until high school that I would even try it. Now? I can’t imagine life without all kinds of seafood…. and especially shrimp.

Since returning home from BlogHer Food, I’ve been encouraging myself to get creative with recipes and to start coming up with ideas on my own. Tonight’s dinner was born out of my obsession for shrimp and mango. OK fine, and avocado, tacos, and chili powder. It’s funny because at one point, I also disliked fruit in my savory meals. But today I found myself craving fruit on tacos. My 8-year-old self would be so offended right now.

Chili Lime Shrimp Tacos with Strawberry, Avocado, Mango Salsa (serves 2):
Print this recipe!

• 15-20 medium shrimp, peeled and deveined
• 1.5 t chili powder
• 1 T lime juice
• 2 t olive oil
• 1 C chopped mango
• 1/2 C chopped strawberries
• 1 C diced avocado
• 1/2 C chopped red onion
• 1 C black beans, drained and rinsed
• 2 oz. feta cheese, crumbled
• 4 small tortillas (I used whole wheat)
• Optional: Greek yogurt for topping


Start by putting the shrimp in a ziplock bag with the chili powder, lime juice, and olive oil. Make sure the shrimp is fully coated and let marinate for about 20-30 minutes.


I usually like to grill my shrimp with the peel and tail still on, but this time I removed them so I could pop the hot shrimp on the tacos without having to worry about removing the peel.


While the shrimp is marinating, get going on the salsa. It’s basically just a lot of chopping. Chop the mango, strawberries, avocado, and red onion and put in a medium bowl.

Drain and rinse the black beans, add them in, and mix everything together.


Heat grill pan (or frying pan if you don’t have one) to medium heat and grill shrimp for about 2-3 minutes on each side, until pink. Your kitchen will immediately start smelling like a resort in the Caribbean. In a good way.


Warm tortillas in oven (or microwave). Top with salsa, 4-5 shrimp, and some feta cheese.


You can add some Greek yogurt on top too, for a little extra creaminess and some tang.


This recipe serves 2 and makes 2 tacos for person. I generally eat a lot and think this was the perfect amount.


The weather here in Boston is finally sunny and warm and this Caribbean-style meal was perfect for eating with the windows open, a slight breeze coming in. It would have been better out on the deck, but my apartment building only has one common deck and it was otherwise occupied. Oh well, the summer has only just begun!


I want to eat a million pounds of this chili lime shrimp and I can think of so many dishes it would be fabulous in. But the way the slight spice contrasted with the sweetness of the fruit blew my mind.

And also? These were so simple and quick. The recipe mainly consists of fruit chopping and grilling shrimp. How easy is that?


This meal will definitely be made again in my house. And I’ll continue to thank my lucky stars that I was allowed to change my mind in regard to shrimp. Who knows, maybe some day you’ll find me wearing Birkenstocks while eating Buttered Popcorn jelly beans and enjoying ads that play audio (especially that “congratulations! You’ve won! ad). Doubtful. But at least I’ll always be keeping my options open.

What are some things you’re 99.9% sure you’ll never like? What have you changed your mind about as you get older?


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