summer mexican recipe: shrimp tacos

it's summertime! sunshine, longer days, warmer evenings and time for seasonal fruits and vegetables. let's face it, we all tend to eat healthier in the summer and there's a lot of good reasons for that [and for the rest of the year, too!]. 

since it's hot, fresh food tastes better and it's a great way to stay hydrated. fruits like watermelon, strawberries and grapefruit are packed with water and vitamins. it's the perfect way to boost your nutrition and help prevent dehydration. 

besides that, it’s good for the planet! unprocessed, locally sourced foods, such as fruits and vegetables, have a relatively low carbon footprint. even a good salad doesn't require nearly as much energy to process and contributes to fewer greenhouse gas emissions. 

there are plenty of healthy, fresh, whole foods everywhere. we're focusing on local, seasonal summer produce! they are so pleasing to the eye and come in all shapes and sizes. the more beautiful the plate is, the more you're going to enjoy eating it. 

summer is the perfect time to enjoy delicious meals with family and friends. whether it's an outdoor barbecue, a pool party, or a picnic in the park, food is always at the center of summer celebrations. from fresh fruit and salads to grilled meats and seafood, the possibilities are endless when it comes to summer cooking. what's better than enjoying a great meal with our loved ones on a warm summer day? it's truly one of life's simplest and most enjoyable pleasures. 

today, I’ll share with you a special mexican recipe: shrimp tacos.

for the shrimp:
salt to taste;
1/2 teaspoon sugar;
garlic powder to taste;
chili pepper flakes to taste;
400 grams jumbo shrimp, shelled;
2 tablespoons soy sauce;
2 tablespoons english sauce;

for the taco assembly:
2 ears of corn;
5 lettuce leaves cut into strips;
100 g of various peppers cut into small cubes;
½ mango cut into small cubes [optional];
1/2 small red onion finely diced;
2 scallions thinly sliced;
minced cilantro, to taste;
salt to taste;
2 tablespoons olive oil;
1 lime zest and juice;
4 tortillas for serving;

instructions:
step 1. combine salt, sugar, garlic powder, chili flakes, soy sauce and english sauce. add the shrimp to the mixture and stir to coat.
step 2. place the corn cobs directly on a very hot grill and rotate the cobs with some frequency. cook until the kernels begin to char, about 2-3 minutes. 
step 3. cut the corn into slices and place them in a bowl with the rest of the ingredients.
step 4. in a frying pan, add a dash of olive oil, add the shrimp and cook until well browned, add the remaining reserved ingredients.
step 5. assemble tacos with lettuce and shrimp mixture.

hope you enjoy!

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barbara tomaz is a passionate photographer. a few years ago, she discovered that she could combine two of her great passions: photography and food. as a photographer and author of food styling: a arte de comer com os olhos, barbara can create the perfect harmony between the ingredients of a recipe and ultimately tell a story. get to know her here: @barbara.tomaz.foodstyling.