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Shrimp Tacos with Avocado and Mango Salsa Recipe
Apr 21, 2011 @ 1:08 PM
Posted by
Daily Value: 13%
Servings: 2
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 255Daily Value: 13%
Servings: 2
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 18g | 28% |
| Saturated | 3g | 13% |
| Trans | 0g | 0% |
| Carbs | 20g | 7% |
| Fiber | 6g | 22% |
| Sugars | 12g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 45mg | 15% |
| Sodium | 399mg | 17% |
| Calcium | 48mg | 5% |
| Magnesium | 35mg | 9% |
| Potassium | 486mg | 14% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 5% |
| Vitamin A | 1551IU | 31% |
| Vitamin C | 43mg | 71% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 2mg | 11% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 90µg | 23% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 4mg | 20% |
| Vitamin K | 39µg | 49% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Yasmin Fahr
Spicy, sweet, and creamy, these tacos with mango salsa are great for a quick dinner or for an outdoor get together when it's warm outside (plus it pairs well with margaritas). While I sliced some avocado on top of these tacos, you can also add a scoop of homemade guacamole to make the dish even more filling (and delicious).
The recipe can also be easily doubled or tripled to feed a group since it's incredibly easy to make and works perfectly for large-format meals.
INGREDIENTS
- ½ ripe mango (use the rest for mango margaritas or something delicious), diced
- ½ scallion, light green and green parts only
- ½ jalapeño, diced
- Juice of ½ lime
- 3 sprigs cilantro, chopped
- Salt and fresh black pepper
- 12 peeled and deveined shrimp
- 2 or 3 pinches of cayenne
- 1 ½ tablespoons olive oil
- 4 corn or flour tortillas
- ½ ripe avocado, sliced thinly, for garnish
DIRECTIONS
In a bowl, combine the mango, scallion, jalapeño, lime juice, cilantro, and season with salt and pepper to taste. Combine together, re-seasoning as needed. Set aside to let the flavors soak together while you prepare the shrimp.
In a bowl, combine the shrimp with the salt, pepper, cayenne, and olive oil. Toss together. Heat a large pan over high heat, when hot, turn down to medium-high heat and add the shrimp. Cook for about 2-3 minutes per side until no longer transluscent (but make sure not to over cook or they will become rubbery).
Meanwhile, warm the tortillas in a pan, toaster, or oven until they are hot and soft (not crispy). On serving plates, place 3 shrimp in each tortilla, top with the mango salsa, and a slice or 2 of avocado. Serve immediately and enjoy!
Recipe Details
Total time: 15 minutes
Servings: 2
