Mexican 12 min

Mango Avocado Shrimp Tacos

Name: Mango Avocado Shrimp Tacos
Total time: 12 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 8 small corn tortillas; 1 ripe mango, diced; 1 avocado, diced; ½ red onion, finely diced; ¼ cup fresh cilantro, chopped; 2 tablespoons lime juice; 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon smoked paprika; 1 tablespoon olive oil; Salt and pepper to taste; Chipotle crema or sour cream for serving

quickseafoodhealthygluten-free

Ingredientsfor 2

340

Cal

34g

Protein

32g

Carbs

10g

Fat

11.5 lbs large shrimp, peeled and deveined
28 small corn tortillas
31 ripe mango, diced
41 avocado, diced
5½ red onion, finely diced
6¼ cup fresh cilantro, chopped
72 tablespoons lime juice
81 teaspoon chili powder
91 teaspoon cumin
10½ teaspoon smoked paprika
111 tablespoon olive oil
12Salt and pepper to taste
13Chipotle crema or sour cream for serving

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Instructions

1
Make the mango avocado salsa: combine mango, avocado, red onion, cilantro, and lime juice. Season with salt and toss gently. Set aside.
2
Season shrimp with chili powder, cumin, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron skillet over high heat until nearly smoking. Add shrimp in a single layer (work in batches) and cook 1–2 minutes per side until pink, slightly charred, and curled into a 'C' shape. Remove immediately from heat.
3
Warm corn tortillas directly over a gas flame or in a dry cast-iron skillet for 20–30 seconds per side until slightly charred and pliable.
4
Double up tortillas for sturdiness. Fill each with 3–4 shrimp, a generous spoonful of mango avocado salsa, and a drizzle of chipotle crema. Serve immediately with extra lime wedges.