Scott Madin

also I need to get another big bag of frozen shrimp soon, so I can make some tempura batter for them

while I was at the grocery store today I saw that they had mangoes, and I thought, "hm, R loves mangoes" and then "hm, I bet mango would go great on the shrimp tacos" and so I found a very ripe mango

anyway the tacos were a very big success, the mango was a great idea, and Penzey's Pico Fruta seasoning is _awesome_ on mango.

carrots: shred or julienne carrots (probably half a pound or so? enough to, when shredded and very loose, mostly fill a quart jar). I just used the peeler.

Mix about 1/2 cup vinegar (I used mostly rice, some white and a splash of cider), a little under 1/4 cup sugar, up to a couple Tbs sesame oil, 1 ts salt, a few shakes of black pepper, a half dozen or so whole Sichuan peppercorns.

pour over the shredded carrots in the quart jar, put lid on tight, shake real well, put in fridge for at least an hour.

slaw: shred up some cabbage (a cup or two worth, I guess?) and toss it with just a few shakes of salt. let sit a bit for the salt to absorb, then add an appropriate amount of the pickled carrots and toss until well mixed.

shrimp: thaw and/or peel as necessary ~1lb shrimp. mix juice of 1 lime; 2-3 Tbs oil; salt, black pepper, and chili powder to taste; couple pinches mustard powder; 1 Tbs minced garlic. pour marinade over shrimp in bowl, set in fridge at least 1/2 hour.

then heat oil in skillet over medium-high heat, add shrimp, stir occasionally. after a few minutes, when red on one side, turn over and add remaining marinade. stir/shake occasionally, continue cooking until liquid almost entirely reduced.

warm up corn tortillas according to your preferred method. 3-4 shrimp per taco, slaw and diced fresh mango on top, sprinkle of pico fruta, some hot sauce if you like.