SHRIMP TACOS WITH MANGO SALSA

SHRIMP TACOS WITH MANGO SALSA

INGREDIENTS

For Shrimp:
1 1/2 lbs jumbo wild shrimp; peeled and cleaned
1/2 teaspoon each: ground cumin, smoked paprika, chili powder, salt, garlic powder, dried tarragon
2 tablespoons olive oil

For red cabbage slaw:
1/2 head of red cabbage, shredded
1 large carrot, grated
small bunch of cilantro, chopped
2-3 tablespoons heavy cream
salt to taste
1/2 teaspoon each: dried tarragon; ground black pepper

For Mango-Avocado Salsa:
1 large, ripe avocado; diced
1 large, ripe mango; diced
1 large shallot, diced
2 small Roma tomatoes, diced
small bunch cilantro, chopped
2 tablespoons lime juice
salt to taste
8 corn tortillas
lime wedges; sliced Jalapeno/chili peppers

INSTRUCTIONS

Prepare the slaw and salsa first. For the cabbage slaw, toss together the cabbage, carrot and cilantro. In a small bowl, whisk together the cream, pinch of salt, tarragon and black pepper. Pour over salad and toss to coat; cover and set aside until ready to use.
For the salsa, gently combine the avocado, mango, tomatoes, shallot, cilantro with lime juice and season with salt, to taste; set aside.

Next, prepare the shrimp: add a few tablespoons of olive oil to the shrimp, then toss with spices, coating evenly. Preheat a saute pan over medium heat and add shrimp to hot pan. Fry on both sides, about 8 to 10 minutes, or until shrimp are no longer translucent.
Heat corn tortillas in oven at 400F or in saute pan, until hot.

To assemble tacos, spoon small amount of slaw onto the tortilla first, followed by salsa, top with 4-5 shrimp per taco and squeeze fresh lime juice over the top. Can also add sliced peppers for spiciness.

Recipe Source: SHRIMP TACOS WITH MANGO SALSA