These tacos are a feast for the eyes and taste buds, sure to liven up any Taco Tuesday. The salsa, made with juicy mango and vibrant bell pepper, is packed with Vitamin C, a key antioxidant for maintaining healthy skin, blood vessels, bones, and cartilage. The shrimp is a source of Vitamin B12, crucial for nerve health, and Selenium, which supports growth and development by aiding in thyroid hormone production.
Ingredients
Makes 2 servings
- 6 ounces shrimp, peeled & deveined
- 4 whole wheat flour or corn tortillas
- ½ cup mango, chopped
- ½ cup bell pepper, chopped
- ¼ cup red onion, chopped
- ¾ cup cilantro, divided
- 1 lime, juiced
- ¼ cup yogurt
- 2 cloves garlic, crushed
- 3 tsp oil
- ½ tsp salt
- ½ tsp pepper
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp paprika
Recipe Steps:
- Start by making the spice blend for this recipe by mixing together salt, pepper, cayenne pepper, and cumin in a small bowl.
- Next, make the cilantro sauce by blending yogurt, garlic cloves, ½ cup of cilantro, ½ lime juice, and ⅓ of the spice blend in a food processor or blender until well combined.
- In a separate bowl, mix chopped mango, bell pepper, and red onion. Add the remaining cilantro, lime juice, and another ⅓ of the spice blend and stir until all ingredients are well combined. This will be your mango salsa.
- Add paprika to the remaining spice blend and use it to coat the shrimp with 1 tsp of oil. Toss the shrimp to make sure they are well coated.
- Heat a medium sauté pan over medium-low heat and add 2 tsp of oil. Once the pan is warm, add the shrimp and cook for 4 minutes without disturbing. Then, flip the shrimp and continue cooking for an additional 3-4 minutes until fully cooked.
- To assemble the tacos, lightly warm the tortillas and spread the cilantro sauce on the base of each tortilla. Divide the cooked shrimp among the tacos and top with mango salsa and more cilantro sauce to taste.
