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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.
Tacos with Grilled Shrimp and Mango Salsa
Easy to prepare, these tacos with grilled shrimp and mango salsa are a spicy and yummy main course, but they can also be served for brunch.
19 November, 2018
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
Preparation
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Step 01
Step 02
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.
Step 03
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.
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