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)
  • Dairy-free
  • Egg-free
  • Lactose-free
  • Nut-free

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