12 tiger shrimp, cooked with shells removed and tails intact
12, 2” corn tortillas, fried
black bean and mango salsa:
1 C canned black beans, drained
1 medium mango, diced
1 vine ripe tomato, seeded and diced
1/3 small jicama, diced
1/4 C red onion, diced
1 jalapeno, seeded and diced
juice of 2 limes
salt and pepper to taste
garnish with fresh watercress leaves, optional
In a small bowl, combine the black beans, mango, tomato, jicama, red onion, jalapeno, lime juice, salt, and pepper. Gently toss together until well combined and adjust seasonings to taste.
Cover and allow flavors to merry for at least 30 minutes and up to 2 hours.
Spoon 2 tablespoons of salsa onto each fried tortilla, place a single shrimp on the salsa, top with sprigs of watercress and serve.
—if small corn tortillas aren’t available, improvise by cutting down larger tortillas with a circle or cookie cutter—heart or star shapes can be fun—but remember they should be no smaller than 6” in diameter.
—the tortillas can be fried in a shallow skillet with just a 1/2” of canola or vegetable oil. They’ll fry fast and continue to cook a bit once removed—so about a minute will do, then sprinkle with salt.
—the watercress are optional but they add a wonderful peppery bite!