Name: Asian Shrimp Tacos with Mango, Snap Pea, Avocado & Cilantro Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 small bunch cilantro; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 limes; 3 mangoes; 1.02 kg raw peeled shrimp, fresh or frozen; ½ medium red onion; 18 small flour tortillas; 3 (227 g) pkgs sugar snap peas; black pepper; chili-garlic sauce; cornstarch; honey; salt; soy sauce; toasted sesame oil

Asian Shrimp Tacos with Mango, Snap Pea, Avocado & Cilantro SaladAsian Shrimp Tacos with Mango, Snap Pea, Avocado & Cilantro Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

1 small bunch cilantro

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 limes

3 mangoes

1.02 kg raw peeled shrimp, fresh or frozen

½ medium red onion

18 small flour tortillas

3 (227 g) pkgs sugar snap peas

black pepper

chili-garlic sauce

cornstarch

honey

salt

soy sauce

toasted sesame oil

Instructions

Wash and dry the fresh produce.

Peel and mince ginger and garlic. Place both in a large bowl along with soy sauce, water, honey, chili-garlic sauce, cornstarch, and oil. Whisk to combine the marinade.

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Add shrimp to the bowl with the marinade, stir to coat, and set aside.

Peel, halve, and mince onion. Place in another large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the onion. (Reserve remaining cilantro for serving.)

Juice limes into the bowl.

Cut snap peas crosswise into thin pieces. Add to the bowl.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; medium dice. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl along with salt and pepper. Gently stir to combine the salad and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add shrimp and marinade. Cook, stirring occasionally, until shrimp are opaque and sauce has thickened, about 4 minutes. Remove from heat.

Warm tortillas in another skillet, oven, or microwave (optional).

Divide tortillas between plates; fill with a small portion of salad, shrimp, and reserved cilantro. Serve with remaining salad on the side and enjoy!

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