SHRIMP TACOS WITH MANGO AVOCADO SALSA #EASYRECIPES #MANGO
Simple Shrimp Tacos bested with a new Mango Avocado Salsa make the ideal gluten free supper recipe.Easy 30 moment Grilled Shrimp Tacos beat with a crisp Mango Avocado Salsa. These flavor blasting gluten free tacos make the ideal light solid supper your family will love!
I could have them for breakfast, lunch, and supper! What's more, truly, on the off chance that you could transform them into a sweet I'd eat that too.lthough, on second thought, the frozen yogurt truck when I was little use to sell a Choco-Taco and it was heavenly. It was a waffle cone that was formed into a taco shell at that point dunked in chocolate, covered with peanuts and after that loaded up with frozen yogurt. It was my go to frozen yogurt truck treat.Have any of you had a choco-taco previously? Alright, have you even known about them previously? Does it bring back recollections of past times worth remembering pursuing the frozen yogurt truck down the road?
This was one of those… ."well I truly need to make shrimp tacos" … . so I did it plans. Obviously the sustenance blogger in me is considering fixings with various hues and afterward obviously complimenting flavors. I needed to make these tacos fly with flavor and outwardly.
When I think tacos, I think peppers and onions. Those are consistently an absolute necessity on my tacos. As an approach to truly upgrade the flavors I chose to season the shrimp and flame broil them independently from the peppers. The peppers got a pleasant singe on them and had their own flavor. At that point I barbecued the shrimp and blended them with the peppers so everyone joined the flavor fun. Fundamentally making it one shrimp and pepper taco party.
Ingredients:
Grilled Shrimp:
- 1 lb. large shrimp, peeled & deveined
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon sea salt
Tacos:
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 tablespoon olive oil
- salt to season
- 10–12 butter lettuce leaves
Mango Avocado Salsa:
- 3/4 cup diced mango
- 3 avocados, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons diced jalapeno
- 1 tablespoon red wine vinegar
- juice of 1 lime
- salt to taste
Instructions:
- Preheat grill to medium high heat, about 375-400 degrees F. (I used a grill pan to contain everything)
- To a small bowl add diced mango, avocado, red onion, cilantro, jalapeno, red wine vinegar, lime juice and salt. Gently stir ingredients together until everything is mixed. Set aside.
- To small bowl add cumin smoked paprika, ancho chili powder, garlic powder and 1/8 teaspoon of salt. Mix together.
- Season the prepared shrimp with the spice blend. Set aside.
- Season julienned peppers with olive oil and salt. Toss to coat.
- Spray grill pan with cooking spray.
- Add prepared peppers to the pan. Grill for 4-5 minutes until peppers are slightly charred. Remove from grill and place in a large bowl.
- Next, add seasoned shrimp to the grill pan. Grill for 2-3 minutes per side, until they are pink and slightly charred. Remove from grill and place in the large bowl with the peppers. Gently toss to mix everything together.
- Serve grilled shrimp and peppers on butter lettuce cups and top with mango avocado salsa.
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