Since I started writing blogs, I have tended to configure some easy concoctions that don’t require a lot of work, and can easily be stored and used as leftovers throughout the week. This week, my husband and I wanted to go with something that was a little more upbeat; we have so many leftover meals, that we really only needed something for dinner tonight. And what we decided on was simply amazing.
The inspiration for the recipe came from my husband and I’s love for seafood. Since traveling on our honeymoon to the Pacific Northwest, we were spoiled with the FRESH seafood they had to offer, and we continue to love seafood for our higher end meals throughout the week. Shrimp is something we both love, and we were trying to think of ways to incorporate multiple flavors into the dish. I think we hit the nail right on the head.
The mango salsa is something I have made before, and really loved the textures and flavors. The sweetness of the salsa actually ran together quite well with the spice of the shrimp. And the aioli was just the topper to finish it off. If you are looking to wow your significant other or your kids, this is worth a shot!
I cooked the chipati on the grill to give that smoked flavor, but all of this could have easily been done inside, so it’s actually great for multiple seasons. The chipati is the main reason we decided it wouldn’t be a good leftover option. The assembly of the tacos isn’t an easy task when you are on a tight schedule! Now for those of you who are like “Jen, what in the world is a chapati?”
Chapati is usually enjoyed in an indian style dish, made mostly of flour. We decided to give these a try, rather than just a plain white flour tortilla, since these ones were whole wheat. The chapati is lower in calories and provides more protein and fiber, both of which help keep you feeling full for longer. Similar to a whole grain rice. After 1.5 of these, I was stuffed!
- ½ cup greek yogurt
- 1 jalapeno, seeds and membrane removed
- 2 cloves garlic
- 1 lime zested and juiced
- salt and pepper to taste
Black Bean Mango Salsa
- 1 can black beans, drained and rinsed well
- 1 ripe mango, peeled and diced
- ½ small red onion, diced
- 2 Tbsp lime juice
- 1 orange juiced, about ¼ cup
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeno, diced
- salt and pepper to taste
- 2 tablespoon paprika
- 2 teaspoon ground cumin
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon dried thyme
- 2 teaspoon dry mustard
- 1¼ teaspoon Kosher salt
- ¼ teaspoon cayenne pepper
- 2 tablespoon extra virgin olive oil
- 1 pound medium shrimp, cleaned, tails removed
- tortillas (we used chipati) [they were available uncooked at Costco]
- In the bowl of a food processor, add the ingredients for the Jalapeno Aioli and puree. Put in fridge until ready to use.
- To make the Black Bean Salsa, add the ingredients to a bowl, stir well to combine, and adjust seasoning if needed.
- Warm the tortillas in a heavy-bottomed skillet or on the grill. Heat the pan/grill to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks.
- Combine the ingredients for the blackening seasoning in a large zip-top bag. Add the shrimp, seal, and shake well to coat. Heat a large heavy-bottomed pan over medium-high heat and add a splash of olive oil. Cook shrimp on stovetop or on the grill until blackened. 1-2 minutes per side MAX.
- To assemble: Place a heaping spoonful of the black bean mango salsa on chapati. Top with shrimp, drizzle with jalapeño aioli, and top with some cilantro. Serve and enjoy!
Notes: Caleb and I added Kale and chia rice from Costco to this dish to help fill us up. It was the perfect addition! They are sold in microwaveable bags at Costco. Easy on the go option, requiring less dishes if you are looking for an easy route 🙂