Place shrimp on the grill during a single layer. These Shrimp Tacos are the BEST light, flavorful, and filling shrimp tacos that rival any restaurant and are on your table in 30 minutes! You can prep the toppings before time for an excellent quick and straightforward weeknight dinner that tastes wonderfully gourmet. Wellness never tasted so good.
Ingredients
- Mango 2 ripe, peeled, seeded and diced
- Bell Peppers 75 g, finely chopped
- Coriander 15 g, fresh, finely chopped, plus extra sprigs to garnish
- Onion 55 g, red, finely chopped
- Lime juice 55 ml
- Lemon Juice 2 tbsp
- Salt kosher, to taste
- Pepper black, fresh ground, to taste
- Shrimps 16, large, uncooked
- Lime juice 1 tbsp, fresh
- Creole Seasoning 1 tbsp
- Garlic 2 cloves, peeled and minced
- Coriander 1 tbsp, fresh, minced
- Pepper 1 tsp, black
- Oil for grill grate
- Lettuce 1 handful, shredded
- Cabbage 1 red, handful, shredded
- Tortillas soft
- Limes 2, fresh, rinsed and cut into wedges
Instructions
Steps:
For Mango Salsa
- In a medium bowl, combine mango, red bell pepper, cilantro, onion, lime juice and lemon juice.
- Gently toss to thoroughly mix.
- Cover, and chill for 30 minutes before serving, to incorporate flavors.
For Grilled Shrimp
- Rinse shrimp under cold running water. Peel and devein shrimp.
- Place cleaned shrimp in a mixing bowl, drizzle with lime juice; add creole seasoning, garlic, cilantro and pepper.
- Mix well using a wooden spoon and set aside for 10 minutes.
- Meanwhile, prepare the grill for direct grilling and preheat to high.
Brush the grill grate with oil. - Grill the shrimp for 2 to 3 minutes per side, turning with tongs, or until the shrimp turn light pink and opaque. Do not over cook.
- Lightly toast the tortillas on the grill for about 15 to 20 seconds per side.
To Assemble
- Place the tortillas on a serving plate and fill with shrimp, shredded lettuce, shredded cabbage and mango salsa.
- Drizzle with lime juice, if desired. Serve.
