Coriander, Lime and Shrimp Tacos with Mango Salsa

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Coriander, Lime and Shrimp Tacos with Mango Salsa
These delicious shrimp tacos can be ready in under 30 minutes and pack a delicious flavour punch. Zesty lime is paired with sweet spices and creamy avocado for a delicious Mexican dish.
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

MAIN
  • 750g shrimps, peeled, deveined, and divided into bite-sized pieces
  • 2 finely chopped garlic cloves
  • 1 tsp grated lime zest
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • ¼ tsp salt
  • Black pepper, freshly ground
  • ¼ tsp smoked paprika
  • 1 tbsp fresh oregano, finely chopped
  • Optionally some cayenne pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp fresh coriander, finely chopped
AVOCADO CREAM
  • 1 ripe avocado
  • 1 garlic clove
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • ½ tsp salt
  • ¼ tsp ground cumin
  • 150g cream or sour cream
TO SERVE:
  • 8 small tortillas in taco size
  • Oil
  • Old Cotija cheese
  • Parmesan cheese or feta cheese
  • Optionally spicy sauce
  • Red cabbage, finely grated

  • Method

  • 1
    Put the shrimps, garlic, lime zest, chilli powder, cumin, salt black pepper, paprika, oregano and cayenne pepper in a bowl and mix together. Leave to rest for 15 to 30 minutes at room temperature. In the meantime, prepare the avocado cream.
  • 2
    Cut the avocado in half and remove the stone. Remove the flesh with a spoon and put into a bowl. Peel the garlic and chop finely. Puree the avocados, garlic, mayonnaise, lime juice and salt with a blender or mash with a fork. Stir in the cream or sour cream.
  • 3
    Place the Toughened Non-Stick 28cm deep frying pan over a medium heat, add the butter and olive oil and fry the shrimp for a few minutes on each side until they are still tender but well done.
  • 4
    Drizzle with the lime juice and sprinkle with coriander.
  • 5
    Brush the tortillas with a little oil on each side. Individually fry them in the pan for half a minute on each side. Place them over a rolling pin and shape them into a taco. To fill the tacos place them side by side in a dish like a Le Creuset 3-ply Stainless Steel square roaster so that they hold each other up and do not fall over. Fill them with the coriander-lime prawns, mango salsa, grated red cabbage and cheese. Serve the avocado cream separately.