Ingredients
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1 1/4 lbs raw large shrimp, peeled, tails removed, and deveined
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1 pint grape tomatoes, halved
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2 tbsp olive oil
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2 tsp Cajun seasoning
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8 (6-inch) yellow corn tortillas
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1/2 (8 oz) tub medium mango salsa
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Cilantro leaves, to serve
Steps
1
Arrange rack 4–6 inches from broiler. Heat broiler on high. In a large bowl, toss the shrimp and tomatoes with the oil, Cajun seasoning, salt, and pepper. Spread the shrimp mixture in an even layer on a large rimmed baking sheet.
2
Broil 5–6 min., until shrimp are opaque and tomatoes are slightly blistered, watching carefully to avoid overcooking. Meanwhile, wrap the corn tortillas in a damp paper towel and microwave 30 sec.–1 min., until warm.
3
Divide shrimp and roasted tomatoes among tortillas. Top with the mango salsa and cilantro. Serve immediately.
