A perfect summer recipe to try out for your next taco night! Shrimp tacos with fresh mango corn salsa and avocado cream. Easy and delicious. The shrimp has a perfect amount of spice to them, which pairs perfectly with the sweetness of the mango, and the creamy texture of the avocado cream sauce. It's a nutritious, easy recipe everyone will love!
Prep Time: 30 min
Cook Time: 15 min
Servings: 6
Ingredients:
SHRIMP:
1 lb. shrimp, peeled & deveined
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp honey
1 Tbsp avocado or olive oil
Flour or corn tortillas (we made these homemade, but you can use any of your favorite tortillas)
MANGO CORN SALSA
2 mangos, diced
2 ears corn, shucked and rinsed
1/2 large red onion, diced
1 jalapeño, diced
1/2 cup chopped cilantro
Juice and zest of 1 lime
1 tsp honey
AVOCADO CREAM
2 avocados
1/3 cup plain Greek yogurt
Juice of 1 lime
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup water
Steps:
Add all ingredients for the shrimp in a bowl, mix well, cover and set aside while you prepare the mango corn salsa.
In an oven-safe pan, place the corn over medium high heat to get some color on all sides. Broil for about 2-3 minutes on each side until you get a good char (not black) around at least 2 sides of the corn. Let cool and slice off of the cob into a bowl for the salsa.
Add all other ingredients for your mango corn salsa into the same bowl, mix with a spoon and set aside.
For the shrimp, heat 1 Tbsp avocado oil in a pan to medium-high heat and cook the shrimp for 3-4 minutes on each side until cooked all the way through.
While the shrimp is cooking, you can throw together your avocado cream. Just blend (or use a food processor) to blend all of the ingredients until smooth.
Put everything together and enjoy!
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