Name: Grilled Shrimp Tacos with Mango-Avocado Salsa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ small bunches cilantro; 3 jalapeño peppers; 3 limes; 3 mangoes; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ medium red onions; 24 small corn tortillas; chili powder; extra virgin olive oil

Grilled Shrimp Tacos with Mango-Avocado SalsaGrilled Shrimp Tacos with Mango-Avocado Salsa — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 avocados

1 ½ small bunches cilantro

3 jalapeño peppers

3 limes

3 mangoes

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ medium red onions

24 small corn tortillas

chili powder

extra virgin olive oil

Instructions

If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks. Then, lay them out on a paper towel or clean cloth and pat dry. Transfer to a medium bowl. If using fresh shrimp, place them directly into a medium bowl.

Wash and dry the fresh produce.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add half of the cilantro to the shrimp and transfer the rest to a medium bowl (for the salsa).

Drizzle the shrimp with olive oil and season with chili powder; toss to combine. Set aside while you prepare the salsa.

Peel the mangoes and discard the peels; slice the flesh away from the pit, starting with the flat sides. Small dice the mangoes and add to the cilantro.

Halve and pit the avocados; scoop out the flesh from the skin. Small dice the avocados and add to the bowl.

Halve the jalapeños lengthwise; remove and discard the seeds and white membranes. Finely dice the peppers and add to the bowl.

Preheat a grill pan or regular skillet over medium heat.

Peel and small dice the onion; add to the bowl.

Juice the limes and pour over the salsa. Toss the salsa until well combined.

Once the grill pan / skillet is hot, add the shrimp; cook until they are opaque, 1 to 2 minutes per side. Once done, transfer to a plate and set aside to cool.

Wrap the tortillas in a damp paper towel or cloth and microwave until they are heated through, 30 seconds to 1 minute.

Once the shrimp have cooled slightly, peel and discard the tails.

To serve, place 3 to 4 shrimp into each tortilla and spoon the mango-avocado salsa over top. Enjoy!

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