Dairy-Free Shrimp Tacos with Mango Salsa

Instructions

1. 1In a medium bowl, add the about 450 g of shrimp and 1 tbsp of taco seasoning. Toss until the shrimp are evenly coated.
2. 2Heat a grill to medium-high heat (204.4°C/200°C) or a 30.48 cm skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque, and reach an internal temperature of 63°C. Remove from heat and set aside.
3. 3Prepare the salsa: Dice the 1 medium mango into 1.27 cm cubes. Finely dice the 0.25 medium red onion. Chop the 0.25 cup of cilantro.
4. 4In a medium bowl, combine the diced mango, diced red onion, chopped cilantro, and 2 tbsp of lime juice. Stir gently to combine.
5. 5Warm the 12 corn tortillas. You can do this by heating them one at a time on a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving on high for 30-60 seconds until warm and pliable.
6. 6Prepare the avocado: Cut the 1 medium avocado in half, remove the pit, and slice the flesh thinly.
7. 7Assemble the tacos: Lay out the warm tortillas. Fill each tortilla with a portion of the cooked shrimp, a spoonful of the mango salsa, and a few slices of the avocado.

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