Shrimp and Mango Tacos

      Convert your dutch oven into a wok with this simple stir fry of Shrimp and Mango Tacos.  A Recipe for Health from Martha Rose Shulman and the New York Times, all you have to do is place your dutch oven over a full spread of coals and in under ten minutes, dinner is ready.  My 8 inch dutch oven, minus the lid, was plenty big enough for this recipe.  Assemble all the ingredients and have them close by because once the cooking starts you'll want to add everything in a quick succession, when the shrimp turn pink they are done.  Fold flour tortillas around the cool, fresh filling and you'll have a perfect outdoor dinner.  Serve with a side of rice or better yet, eat with your fingers, no clean up and no paper plates to throw in the fire.

Shrimp and Mango Tacos
2 Tblsp Canola oil
1 pound medium or small shrimp, peeled and deveined
1-2 garlic cloves, sliced
2 tsp ground cumin
salt to taste
2 serrano OR bird chilies, OR 1 large jalapeno, seeded and minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
2-3 Tblsp lime juice
8 flour tortillas, taco size

     Heat oil in dutch oven over a full compliment of coals until sizzling hot.
     Add the shrimp, salt to taste and garlic.
     Saute, stirring until the shrimp begins to color, about two minutes.
     Add the cumin, chilies, mango and cilantro and continue to cook until the shrimp is pink and opaque, about 4-5 minutes.
     Stir in lime juice.
     Place 2 tortillas on each plate, fold over tortillas and serve with rice.
     Makes 2-4 servings.

Heat oil over a full compliment of coals

When oil is hot add shrimp and garlic

Add mango, cilantro, cumin, lime and jalapeno, cook until shrimp is pink and cooked through

Serve hot with flour tortillas