Brace yourself with this super tasty taco recipe to complete your summer experience. Make way for the Summer Tacos with Mango Salsa recipe! It’s not just your ordinary taco but an extraordinary one. So, what are you waiting for? Go get the ingredients and follow the easy steps for this one of a kind taco recipe.

Summer Shrimp Tacos With Mango Salsa

Image via: Pinterest

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Ingredients

For the salsa:

• 1 ripe firm mango, diced
• ¼ cup white or red onion, finely chopped
• ½ red pepper, roasted & finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• ½ cucumber, peeled, seeded and finely chopped
• ¼ cup fresh cilantro, finely chopped
• 2 Tbsp fresh lime juice
• 2 Tbsp extra-virgin olive oil, divided
• Kosher salt & pepper to taste

 For the shrimp

• 1 lb shrimp, peeled and deveined
• ½ tsp Seafood Magic Seasoning Blend (or your preferred seafood seasoning blend)
• 6 small corn tortillas
• 2 Tbsp extra-virgin olive oil, divided

Image via: The Kitchn

Procedure

Salsa

1. To roast the red pepper, brush lightly with olive oil and place on a heated grill or directly on the gas stove burner. Grill until the skin is completely wrinkled and the peppers are charred, turning them twice during roasting. About 10 minutes total.
2. Remove from grill/stove and immediately cover it tightly with aluminum foil. Set aside for 10 minutes, or until the peppers are cool enough to handle.
3. Remove the peels and seeds. Chop finely.
4. In a large bowl, combine all ingredients and toss to combine. Cover and refrigerate until ready to serve.

Grilled Shrimp

1. Thread shrimp onto skewers. Brush shrimp with olive oil and sprinkle them with the seafood seasoning.
2. Grill shrimp until cooked through, about 3 minutes per side.
3. To warm up the tortillas, place them over the hottest part of the grill. Grill until they start to puff up and have grilled marks. Using tongs, turn and grill the second side, about 1 minute longer.
4. Serve immediately by arranging the tortilla, shrimp and salsa.

You can at least yield 3 servings of the Summer Tacos with Mango Salsa. It should only take you around half an hour to do this. That’s a quick and easy recipe for a great Summer Mexican treat!

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]]> https://stagetecture.com/summer-shrimp-tacos-with-mango-salsa-recipe/feed/ 0 49877 https://stagetecture.com/the-best-antioxidant-smoothie-recipes/ https://stagetecture.com/the-best-antioxidant-smoothie-recipes/#respond Wed, 15 May 2013 17:25:32 +0000 https://stagetecture.com/?p=48442 Entry #2420, May 15, 2013

Wouldn’t it be great if we could enrich our bodies with antioxidants in a great tasting way? Our body needs antioxidants. It protects our cells against the effects of free radicals. Antioxidants can be found in many fruits and vegetables. The antioxidants found in these fruits and vegetables prevent cancer, heart diseases and other sickness. Smoothie recipes are one way to get the vitamins and nutrients you need.

One of the delicious ways to consume fruits and vegetables is to make smoothies. This healthy juice can definitely quench your thirst and supply your body with antioxidants. It is so easy to prepare and can be done even without a juicer. Here are two of the best antioxidant smoothies that you can make:

Carrot, Mango, and Herb Smoothie Recipe

Image via: Martha Stewart

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Ingredients

• 2 cups frozen mango chunks
• 1 cup fresh carrot juice
• 1 cup freshly squeezed orange juice
• 1/4 cup fresh herbs, such as mint, tarragon, or basil

Procedure

Combine all ingredients in a blender; blend until smooth. Serve.

Green Smoothie Recipe

Ingredients

• 1 cup kale or collard greens firmly packed, stems removed, coarsely chopped (4 ounces)
• 1 Granny Smith apple, coarsely chopped
• 1 ripe banana
• 1/2 cup loosely packed fresh flat-leaf parsley leaves

Procedure

Combine kale, apple, banana, parsley, and 2 1/4 cups water in a blender; blend until smooth. If the mixture is too thick, add a little more water. Serve and drink while it’s cold.

Both of these smoothies can serve up to two persons. The  carrot, mango and herb smoothie and green smoothie are a great source of antioxidants. You can now enjoy drinking these delicious and healthy smoothies at the convenience of your home. No need for fancy equipment and ingredients. You just need your home blender and the fruits and vegetables you have in your fridge.

Indulge yourself with these healthy and delicious smoothies. It’s a great way to quench your thirst and at the same time protecting your body from harmful diseases.

For more healthy living recipes on Stagetecture, click here.

Looking for a delicious spring tart recipe? Well, search no more. Here’s the mango tart recipe that you and your friends will surely love. It’s a delicious mango tart recipe that is so easy to prepare and quick to bake. You will love the taste of the lime pastry cream blended with strips of mango and kiwi.

Spring-Inspired Mango Tart 

Image via: Good Housekeeping

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Ingredients

Crust:

• 1 1/4 cup(s) all-purpose flour
• 1/4 cup(s) confectioners’ sugar
• 1/4 teaspoon(s) salt
• 8 tablespoon(s) cold butter (no substitutions), cut up
• 3 tablespoon(s) (or more, as needed) ice water

Lime Pastry Cream:

• 1 cup(s) whole milk
• 3 large egg yolks
• 1/3 cup(s) granulated sugar
• 2 tablespoon(s) cornstarch
• 2 tablespoon(s) butter (no substitutions)
• 1 teaspoon(s) grated fresh lime peel

Fruit Topping:

• 2 mangoes, peeled and thinly sliced
• 1 peeled slice kiwifruit (optional)

Image via: Zen Can Cook

Directions

1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9″ by 1″ round tart pan with removable bottom. Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.
3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumps, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream in small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
5. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in the center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

You should be able to serve at least 8 persons after the whole process. This mango tart recipe is perfect for family desserts, parties and gatherings.

For more desserts on Stagetecture, click here.