Shrimp Tacos with Mango Salsa

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

  • 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
  • Shrimp

    • 1 lb (450 g) large shrimp (16-20), peeled and chopped
    • 2 tbsp (30 ml) vegetable oil
    • 4 garlic cloves, chopped
  • 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

  • Shrimp

  • Avocado Purée

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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