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Shrimp Tacos with Mango Salsa
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: avocado, Cabbage, Mango, Shimp, Tacos
Servings: 4
Ingredients
  • 1 lb peeled and deveined gulf shrimp
  • 2 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp blackening spice
  • ½ tsp cayenne
  • ½ tsp sea salt
  • 2 tbsp minced cilantro
  • 1 avocado
  • 3 tbsp light sour cream
  • 2 limes
  • 12 taco tortillas (Mission Carb Balance)
  • 2 cups shredded red cabbage
  • 1 mango diced
Instructions
  1. Marinate the shrimp: Add the shrimp to a medium sized bowl and season with the lemon juice, paprika, garlic powder, blackening spice, cayenne, sea salt, and 1 tbsp of the minced cilantro. Stir all together and leave to the side to marinate while you prep the other ingredients.
  2. Avocado crema: In a small bowl, mash the avocado and mix together with the 3 tbsp sour cream, juice of 1 lime, ½ tbsp of cilantro, and sea salt to taste.
  3. Grill Tortillas: On a gas stove, turn the front two burners to the lowest setting. Place the tortillas right on the burner and supervise very closely. (You’ll probably need the exhaust fan on). Use tongs to flip the tortillas when the begin to char and brown, about 2 minutes.
  4. On an electric stove, heat a small skillet and spray with nonstick spray. Add the tortillas and grill for 2 minutes per side until they begin to brown.
  5. To grill the shrimp, heat a medium skillet on medium heat. Drizzle with olive oil or spray with nonstick spray. Add the shrimp and cook until they are pink and no longer translucent, about 5-8 minutes, stirring when necessary to cook evenly.
  6. Assemble the tacos by spreading the crema onto the tacos, distributing the shrimp, and topping with the shredded cabbage, diced mango, squeeze of lime juice, and the remaining cilantro. Finally, spoon over the juices from the pan created from sautéing the shrimp.