Name: Shrimp Tacos with Mango Salsa, Cabbage, Avocado & Spicy Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 3 cloves garlic; 1 ½ jalapeño peppers; 3 limes; 3 mangoes; 1 ½ cups plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; ½ small head red cabbage; 1 ½ medium red onions; 18 small corn tortillas; black pepper; chili-garlic sauce; salt; virgin coconut oil

Shrimp Tacos with Mango Salsa, Cabbage, Avocado & Spicy YogurtShrimp Tacos with Mango Salsa, Cabbage, Avocado & Spicy Yogurt — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

3 cloves garlic

1 ½ jalapeño peppers

3 limes

3 mangoes

1 ½ cups plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

½ small head red cabbage

1 ½ medium red onions

18 small corn tortillas

black pepper

chili-garlic sauce

salt

virgin coconut oil

Instructions

If using frozen shrimp, place them in a 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.

Wash and dry the fresh produce.

Zest and juice limes into a large bowl.

Peel mangoes and slice the flesh away from the pit, starting with the flat sides. Medium dice and add to the bowl with the lime.

Shave the cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince onions; add to the bowl along with salt and pepper. Stir to combine the salsa and set aside.

Place yogurt, chili-garlic sauce, and salt in a small bowl; whisk to combine and set aside.

Preheat a large skillet over medium-high heat.

Peel and mince garlic.

Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and stir until fragrant, about 30 seconds.

Working in batches if necessary, add shrimp to the skillet and season with salt and pepper. Cook until opaque, 1-2 minutes per side. Once done, chop into small pieces and set aside.

Meanwhile, trim off and discard the root end of the cabbage; quarter cabbage lengthwise and remove the core. Slice crosswise into thin strips.

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.

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

To serve, divide tortillas between plates, top with cabbage, avocado, shrimp, salsa, and spicy yogurt. Enjoy!

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