Shrimp Tacos with Mango Salsa
- Preparation 30 min
- Cooking 10 min
- Servings 12
The bright fruity punch of fresh salsa brings out the juiciness of the shrimp, which can be done in a pan or a la plancha. (Chopping them into thirds makes the shrimp more hand-food-friendly—your tabletop will thank us.) Stress reliever: This filling works hot or at room temperature, so no rush.
Featured in RICARDO Magazine SUMMER 2018 (p. 78)
- Sans noix
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
Categories
Ingredients
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Mango Salsa
- 1 mango, peeled and diced
- 1/2 red pepper, seeded and finely diced
- 2 green onions, thinly sliced
- 1/2 jalapeño pepper, seeded and finely diced
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) lime juice
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Shrimp
- 1 lb (450 g) large shrimp (16-20), peeled and chopped
- 2 tbsp (30 ml) vegetable oil
- 4 garlic cloves, chopped
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Avocado Purée
- 3 ripe avocados
- 2 tbsp (30 ml) lime juice
- 12 soft corn tortillas, about 6 inches (15 cm) in diameter
Preparation
-
Mango Salsa