Shrimp Street Tacos with Mango Habanero Salsa

It has been a busy start to fall here! First off, last month I celebrated my 32nd birthday… yikes. It was a low-key day of brunch, day drinks and football, since my last couple birthdays have been very eventful.

Year 30 was celebrated on a party bus (literally, a school bus), cruising up Highway 1 in Southern California with my friends. It was bittersweet though, because two days later most people on that bus, including my husband, went off on deployment for 7 months.

31 was the first birthday I spent in Hawaii, but it wasn’t as fun as one would expect. We actually flew home from our house hunt on my birthday, and spent most of the day stressed out and making real estate offers. We were actually negotiating one house that fell through due to stubborn sellers, but it was a blessing in disguise, because I love the house we ended up with.

My husband’s birthday is a month and a day after mine, so funny enough, we made our first offer on our current home on my birthday and closed all the paperwork on his! It doesn’t feel like a year ago, especially since the home renovation is stillllllllll going on, but…

EXCITING NEWS. After a visit from the electrician on Saturday, my kitchen will be DONE. 100% done. I have been dying to share before and after pictures, but couldn’t bring myself to do it with a couple lingering projects. Make sure to follow @thepickygourmet on Instagram or Facebook to see the reveal next week!

For now, let’s get to tacos. Coincidentally, today is National Taco Day! Hurry up, you might still have time to run to the store (or, you know, a drive-thru). If you missed it this year, there’s always Taco Tuesday. Read on and you’ll be prepared.

Growing up in New England, I wasn’t a taco fan. When I was a kid (you can do the math now that you know how old I am), a taco was usually a hard shell full of dried ground beef, some cheese and maybe some shredded lettuce. Over the past couple decades though, with the help of food trucks and inventive chefs, more authentic and more inventive tacos have been pushed into the mainstream.

My time living in California really made me fall in love with them. I don’t eat red meat so chicken, fish & shrimp tacos are my preference. I love that kind of Baja, tropical, street taco style that is all over SoCal. That’s what inspired this post.

I am calling these street tacos not because I am selling them out in front of my house from a cart, but because this isn’t a very strict recipe post. It’s more of a blueprint of how to set up a really awesome build-your-own taco spread.


Coming soon, to your kitchen… if you want

Let’s start with the main attraction here, my mango habanero salsa I’ve been working on for a few months!

Mango Habanero Salsa

  • 1-2 habaneros
  • 1 yellow or orange bell pepper
  • 1/2 white onion
  • 1 carrot
  • 3 cloves of garlic
  • 2-3 Tbsp olive oil
  • 1 mango
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave syrup or honey
  1. Cut the habanero (or habaneros, if you are adventurous) in half and remove the seeds. Be very careful, wear gloves if you can and immediately wash your hands after.
  2. Chop the bell pepper, onion and carrot down to a similar size as the habanero halves. Make sure to remove the seeds from the pepper and to peel to carrot. Add all the veggies and garlic to a sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast the veggies at 350 degrees for about 15 minutes until tender and some char appears on the onion and peppers. Set aside to cool.
  4. Peel and remove the pit from the mango (it doesn’t have to look pretty). Put the mango and the roasted veggies and garlic into a blender with the apple cider vinegar and agave. Blend until smooth.

This recipe makes enough to fill a mason jar and trust me, that will last you a while. This can get spicy, so a little goes a long way. And it’s not just for tacos! I love to use this as a marinade for grilling chicken or to mix a dollop into some ketchup for a spicy, sweet dip for fries.

But we’re talking tacos. Here’s the rest of what you need to make my shrimp street tacos:

  • Small Corn Tortillas
    • Some packages will actually say street tacos. Besides being traditional, I like the small tortillas because guests can make as little or as much as they want and try different combos
    • Alternatives: Of course, you can use whatever tortilla you like. If you want something larger, if you just prefer the flour ones or those whole wheat versions, go for it. You just need a vessel.

  • Shrimp
    • Here’s my big shortcut. All I used was a bag of frozen shrimp (raw, cleaned & deveined) and my favorite bottled Caribbean jerk marinade. Just an hour of marinating and about 4 minutes in a skillet or on a grill pan, and you have perfect shrimp. I like the jerk marinade to play up the sweet and spicy aspects, but you could use any flavor you want… chipotle, barbecue, etc. If in a pinch, some olive oil, honey and hot sauce can be whisked together for a quick sauce.
    • Alternatives: Any other protein. Beef, chicken, pork or fish. If you have a big crowd to feed or are feeling ambitious, try making more than one. Just make sure it’s either shredded or cut to bite size pieces. Tofu is a good option for vegetarians, as are hearty vegetables like cauliflower, squash or potatoes. (I just found out about potato tacos a couple years ago, and trust me, they are fantastic.)

  • Fresh Salsa
    • Since we have the super spicy, super smooth mango habanero salsa, I like to contrast that with something fresh and with some texture. I threw together some chopped red sweet peppers from my garden with white onion and avocado, in equal parts. I did about 2/3’s of a cup of each, then simply tossed it with some sea salt and the zest and juice of a lime.
    • Alternatives: I usually go with a traditional pico de gallo, with tomatoes. If my spicy salsa was tomato based, I might do a fresh salsa with mango or pineapple. I’m really into balance and giving people options, but at the end of the day, if you know everyone will be happy with one sauce or salsa, that’s fine. For me personally, my husband and I loveeee spicy stuff but our guests aren’t always down for that.

  • Garnishes
    • My rule of thumb here is to have at least three extra things to dress up your tacos. It sounds like a lot, but it’s easy. I’m always start with something pickled, because it adds texture and I love that vinegar-y pop of flavor. I have to have my pickled onions and my husband loves pickled jalapeños. I make my own at home, but you can find this stuff in stores too. Next is something to tame all that heat, and that’s easy. Sour cream. I might get wild and mix a little lime juice and zest in there. Lastly, something fresh, and for me, that’s cilantro.
    • Alternatives: You don’t have to do pickled things and cilantro if that’s not your jam. Classic toppings like shredded lettuce, cheese, chopped onions, avocado, fresh jalapeños and beans are great for adding texture and freshness. For the cooling aspect, you could use guacamole or Mexican crema.

My favorite thing about throwing a taco party is that almost everything can be made in advance. When it’s time to eat, everything goes out on the table and your guests get to help themselves.

The more options you provide, the more fun combos you can make. My plate looked like a bunch of snowflakes, each taco unique and beautiful in it’s own way.


Where do you start?

This is easy enough to do for Taco Tuesday and fun enough for a weekend party with a few cervezas. It’s perfect to break up the monotony of chicken wings and dip on Sunday if you are a football fan. Trust me, your friends will love this. (And if they don’t, they might not be your friend.)

How are you celebrating National Taco Day? Let me know what your favorite taco toppings are. If you need me, I’ll be digging into all the leftover goodies I have from this post! See you next time!

Sheet Pan Shrimp Fajitas

Summer has been much busier than even I anticipated. We live in Ventura county, and in the past couple months we have flown home to Massachusetts, spent the weekend in San Diego twice, and taken day trips to places like Solvang, Santa Barbara, Los Angeles and Disneyland. I was planning on writing a post about travel as a picky eater, but I got a little side-tracked and decided I’m going to save that one for a later date.

For now, I’m back with what I know best: a super simple, super delicious dinner. I’ve obviously been all over the place lately, so this is the kind of meal that makes my day easier because you aren’t going to use a bunch of dishes. In fact, everything cooks on one pan.

Here’s my take on shrimp fajitas!

  • 1 white onion
  • 3 bell peppers (red, yellow, green)
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp parika
  • 32 large shrimp, cleaned & tail off
  • 1/4 tsp chili powder
  • 1 cup cherry tomatoes, halved
  • 3 jalapenos, seeds removed & thinly sliced (optional)
  • 1/2 cup sour cream
  • 1 Tbsp lime juice
  • 8 large flour tortillas
  1. Preheat the oven to 375 degrees. Slice the onions and bell peppers into strips. Spread them on a sheet pan and drizzle with olive oil.
  2. Combine the salt, pepper, cumin, garlic powder, oregano and paprika. Sprinkle half of the seasoning mixture over the vegetables and set the rest aside. Toss with your hands to coat them evenly. Cook for 5 minutes.
  3. While the peppers and onions cook, toss the shrimp with the remaining seasoning, adding in 1/4 tsp of chili powder. After the vegetables cook, remove the pan and add the shrimp, halved cherry tomatoes and sliced jalapenos. Cook for 8 minutes, until shrimp are cooked through.
  4. Meanwhile, mix together the sour cream and lime juice. Take the flour tortillas and carefully char them over a gas burner. (If you don’t have a gas burner, put them in the oven for a couple minutes when the food comes out to warm them up.)
  5. Spread a little sour cream on a tortilla, top with vegetables and shrimp and enjoy!

My husband and I were content with just the fajitas for dinner, and I even had plenty of leftovers to make quesadillas the next day. If you want to stretch this for a family of four, a salad or a side of rice and beans would round the whole thing out.

Personally, my picky tendencies make me prefer to portion things out. I like to make sure everyone gets the right about of everything, so if you don’t want to do the math, my recipe makes 8 fajitas, with 4 shrimp in each. If you aren’t a crazy person like me, just serve it family style right off the pan.


I also chop my veggies ahead of time. Yay, meal prep!

Unlike some well-know chains, I do not own any off those sizzling platters that cause a big stir when they go by. I also don’t want to fuss with a bunch of sides and toppings. I like adding lime juice to some sour cream because it cools everything down, holds everything in place and add that fresh note you need. If you have some salsa or guacamole you want to add instead, go for it.

Also, I know, the tomatoes. Not usually in fajitas, unless it’s in a pico de gallo. I happened to have them around and wanted to use them, and honestly, I loved it. The onions and peppers are one texture, then you have the shrimp, and then these little pops of the tomato. If they weren’t there, I would have needed to make more shrimp to fill them up. I don’t think I have to tell you cherry tomatoes are less expensive than shrimp.

It’s an easy recipe to customize. You don’t have to use tomatoes. You don’t have to use jalapeno. Shrimp could easily be substituted for another protein. This is a great solution if some members of your family are vegetarian and others aren’t, because you can keep the shrimp (or whatever) on only one half of the pan.

Guys, I have to say. I can’t believe September is coming up so fast. I always have this bittersweet feeling because summer is ending, but September IS the best month because it’s my birthday month! But I promise, I have some ideas for last minute summertime recipes coming soon. (Make sure you hit follow up there in the corner so you don’t miss out!)

Quick Quesadillas & Pico De Gallo

I’ve been on a huge quesadilla kick for lunches lately. It’s easy, convenient and cost effective. Store bought tortillas can last way longer than bread in the pantry, although I would like to try making my own soon. (I’ve been dabbling in bread baking, only done it a handful of times).

The quesadilla I made today simply has cheese and fresh chopped jalapeños, but the nice thing is you can use whatever is laying around. Leftover chicken? Shred it up. Extra veggies? Load it up. A couple bags of cheese with a little left in each? Go for it, who says you can’t use shredded mozzarella and cheddar together? You can throw in whatever wasn’t used for dinner the night before as long as the flavors make sense.

And speaking of last nights leftover ingredients, I can usually put together some fresh pico de gallo from my pantry. Traditionally pico de gallo is tomato, red onion, serrano or jalapeño, cilantro, lime juice and salt. Since it was just for me today, one medium tomato and a quarter of a red onion was plenty. Since I had jalapeño in the quesadilla, I skipped the pepper. I didn’t have cilantro, but I had fresh parsley (always). I did a quick chop and tossed it together with a few squirts of lime juice and some sea salt.

The warm, crispy on the outside, gooey on the inside quesadilla topped with the cool, fresh pico de gallo is a wonderful bite. Simple, quick, pretty. Who wouldn’t like that? Omit the jalapeños and it’s a great lunch or snack for kids too. Guaranteed to please.

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