Shrimp Tacos with Mango and Avocado

Ingredients

• Cooked shrimp (Some shrimp, peeled and cut into very small pieces.)
• Mango (Cut into very small pieces.)
• Red onion (Cut into very small pieces.)
• Green pepper (The transcript identifies it as an Italian frying pepper; cut into very small pieces.)
• Avocado (Cut into very small pieces.)
• Fresh cilantro (Plenty of cilantro, chopped.)
• 2 Lime juice (Use lime, not lemon.)
• 1 tbsp Valentina sauce or Sriracha (Choose one of the two sauces.)
• Salt (A pinch.)
• Pepper (A pinch.)
• Plain nachos (To serve as an alternative to the tortillas.)
• Corn tortillas (To serve; warm them in a skillet. The author specifies that they should be corn, not wheat.)

Steps

1. 1

   Cut the cooked shrimp, mango, red onion, green pepper, avocado, and cilantro into very small pieces.

2. 2

   Place all the chopped ingredients in a bowl and mix them together.

3. 3

   Prepare the dressing with the juice of 2 limes, 1 tbsp of Valentina sauce or Sriracha, a pinch of salt, and a pinch of pepper.

4. 4

   Add the dressing to the shrimp and vegetable mixture, and stir to combine.

5. 5

   Serve the mixture in corn tortillas warmed in a skillet, or accompany it with plain nachos.

Notes

The recipe does not specify quantities for the shrimp, fruit, vegetables, cilantro, tortillas, or nachos. The author recommends using corn tortillas instead of wheat tortillas and specifies lime, not lemon.

Nutrition per serving

• main course
• fresh
• wheat-free
• with seafood
• no oven
• quick
• dinner