Chili Shrimp Tacos with Mango Avocado Salsa
This Chili Shrimp Taco recipe brings the heat to dinner.
Chili Shrimp Tacos with Mango Avocado Salsa
Chili Shrimp Tacos with Mango Avocado Salsa
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 500 g medium shrimp raw, thawed, peeled and deveined
- 2 tbsp orange juice fresh
- 2 tsp vegetable oil
- 1 tsp ancho chili powder or chili powder
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 8 corn tortillas
- 1 cup red cabbage shredded or very thinly sliced
- Mango Avocado Salsa
- 1 small mango ripe, peeled and diced
- 1 plum tomato diced
- 1/2 poblano pepper seeded and diced
- 1/4 cup red onion finely diced
- 1 tbsp lime juice
- 1/4 tsp salt
- 1 small avocado peeled, pitted and diced
- Lime Crema
- 1/2 cup sour cream or plain Greek yogurt
- 4 tsp lime juice
Servings:
Units:
Ingredients
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Instructions
- In a glass bowl, toss shrimp, orange juice, oil, chili powder, salt and coriander. Marinate for 10 minutes.
Mango Avocado Salsa
- Meanwhile, in a bowl, combine mango, tomato, poblano pepper, onion, lime juice and salt. Gently stir in avocado.
Lime Crema
- In a small bowl, stir together sour cream, lime juice and a pinch of salt, if desired.
- Stack tortillas and wrap in foil. Heat in a preheated 350°F (180°C) oven until warmed through, about 10 minutes.
- Heat a large non-stick skillet over medium-high heat; cook shrimp, stirring often, until pink and cooked through, 3 to 4 minutes.
- Divide shrimp, salsa and cabbage among tortillas. Serve with Lime Crema.
Recipe Notes
Per serving (each of 2 tacos): 388 calories, 29 g protein, 12 g fat (2 g saturated fat), 44 g carbohydrates, 7 g fibre, 176 mg cholesterol, 642 mg sodium
