Crispy Shrimp Tacos with Grilled Mango Salsa
•vegetable oil (for frying)
•1 pound medium shrimp (peeled, deveined, tails removed, cut into 3rds)
•1 cup Hidden Valley?? Greek Yogurt Ranch
•1 cup rice flour
•white corn tortillas (warmed, for serving)
Grilled Mango Salsa
•1 mango (cut in half)
•2 tablespoons red onion (peeled and finely chopped)
•2 tablespoons Hidden Valley?? Greek Yogurt Ranch
•1 lime (juice and zested)
•1 jalapeno (thinly sliced)
•1/2 cup cilantro leaves (roughly chopped)
•Kosher salt and freshly ground black pepper (to taste)
1Preheat a cast iron skillet with 4 inches of vegetable oil until a thermometer reaches 350??F.
2Prepare two baking dishes, add Hidden Valley?? Greek Yogurt Ranch to the first and rice flour to the second. Season flour with salt and pepper. Coat shrimp in the ranch dressing then dredge in the rice flour. Shake off any excess flour.
3Add shrimp to the fry oil and cook until golden brown. Remove to a paper towel-lined plate. Repeat with remaining shrimp.
4Preheat a grill or grill pan over medium-high heat. Add mango halves and grill until charred, remove from the grill, peel and dice. In a medium bowl, add grilled mango, red onion, Hidden Valley?? Greek Yogurt Ranch, lime juice and zest, jalapenos and cilantro leaves. Season with salt and pepper.
5To Serve: Place crispy shrimp into a tortilla and top with grilled mango salsa.