Shrimp Tacos Mango Blend (Print Version)
# Ingredients:
→ For the Shrimp
01 -
2 teaspoons cooking oil
02 -
1¼ pounds cleaned shrimp
03 -
Sprinkle of chili powder and a pinch of salt
→ For the Mango Salsa
04 -
1 cup diced ripe mango
05 -
½ cup small-cut red pepper
06 -
½ minced hot pepper
07 -
Fresh squeezed lime from 1 fruit
08 -
½ cup finely snipped cilantro
→ For the Cilantro Lime Sauce
09 -
1 cup tangy cream
10 -
½ cup loosely chopped cilantro
11 -
2 teaspoons tangy lime juice
12 -
1½ teaspoons sweet bee syrup
13 -
¼ cup green taco sauce
14 -
Salt and pepper as needed
→ For Assembly
15 -
1 cup shredded purple slaw
16 -
8 soft taco shells
# Instructions:
01 -
Grab a pan and crank up the heat with some oil. Dust your shrimp with spices and throw them in. They'll turn pink in about 2-3 minutes each side.
02 -
Toss together your fruit chunks, sweet peppers, spicy bits, citrus juice and herbs in a container. Add a little salt and let it chill in the fridge anywhere from 15 minutes to a few hours.
03 -
Dump your tangy cream, herbs, citrus, sweetener and taco sauce into a machine and blend until it's all creamy. Add salt and pepper to make it taste just right.
04 -
Get those shells warm, spread some of that creamy sauce, add a layer of purple crunch, pile on the cooked seafood and finish with the fruity mix on top. Don't wait to eat them.
# Notes:
01 -
You can make the toppings hours before serving
02 -
Cut out the hot pepper middle for less spice
03 -
Diet cream works fine too