Gluten-Free Shrimp Tacos with Mango Salsa

Instructions

1. 1Prepare the mango salsa: Peel and dice the 2 mangoes into 1.27 cm cubes. Finely dice the 0.5 red onion and mince the 1 jalapeno (remove seeds for less heat if desired). In a medium bowl, combine the diced mango, diced red onion, minced jalapeno, and 0.25 cup cilantro. Stir in the 2 tablespoons lime juice. Season with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Mix gently and set aside.
2. 2Season the shrimp: Pat the about 450 g shrimp dry with paper towels. In a separate bowl, toss the shrimp with 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon salt, and 0.5 teaspoon black pepper until evenly coated.
3. 3Cook the shrimp: Heat the 2 tablespoons olive oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Once the oil is shimmering, 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 shrimp from the skillet and set aside.
4. 4Warm the tortillas: Gently warm the 12 count corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one by one in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. 5Prepare the avocado: Peel and slice the 2 avocados.
6. 6Assemble the tacos: Place a warmed corn tortilla on a plate. Top with a portion of the cooked shrimp, followed by a spoonful of the mango salsa. Add a few slices of the prepared avocado. Repeat for the remaining tortillas and filling.

Related Guides