Shrimp Tacos with Mango Salsa and Avocado Lime Dressing

Prep Time: 20 minutes 
Cook Time: 5 minutes 
Servings: 8 tacos

There aren't any words to describe the delicious flavour combos going on in this recipe for our #TacoTuesday Shrimp Taco's! These tacos are spicy, sweet, and tangy all at the same time. Every bite is a rollercoaster of flavours bursting in your mouth. It's all about that balance though, and in this recipe it all starts with the mango salsa!

What You'll Need:

1.5 kg of raw shrimp
2 mangos, diced 
2 medium sized tomatoes, diced
1 jalapeños, finely chopped
1 lime
4 cloves of garlic, minced
2 cups of purple cabbage,  finely chopped
2 avocados, sliced
2 tsp paprika
1 tsp chilli powder
1 tsp oregano
1 tsp black pepper
2 tsp sea salt
1 cup fresco cheese, shredded
2 tbsp of butter or olive oil
Corn tortillas or your favourite taco shells 
Avocado Lime Dressing
 

Directions:

1. To make the mango salsa, which is super simple, just mix the diced mangos, tomatoes, and jalapeños into a bowl. Squeeze 1 full lime over the mango salsa. 2. Next, thaw the shrimp by running cold water overtop (don't use warm or else you'll start cooking them and we don't want that just yet). Pat dry the shrimp with paper towel once they're thawed. 3. Place the shrimp in a good sized bowl. Add the minced garlic, all spices, and 2 tablespoons of Avocado Lime Dressing, mixing it all in well. Leave the shrimp aside for about 10 minutes if you can so that they really soak in the flavours. If not, no biggie, they'll be awesome either way! 4. Place 2 tablespoons butter or olive oil in skillet on medium high. Place your shrimp on the skillet and cook them until they're pink on both sides. This should only take a couple minutes or so on each side. Do not overcook or the shrimp will be chewy and we don't want that. 5. If you're using soft tortillas, throw them on a skillet to grill for until they're a bit crispy. 6. Time to finish these bad boys off. Start by placing your mango salsa, then fresco cheese, warm shrimp, cabbage, sliced avocados, and then top off with avocado lime dressing (as much as you’d like).


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