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Shrimp Tacos with Mango Avocado Salsa Recipe

Name: Shrimp Tacos with Mango Avocado Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 teaspoon chili powder; ½ teaspoon ground cumin; ¼ teaspoon kosher salt; ¼ teaspoon garlic powder; 16 oz. large shrimp (21/30 count), peeled, deveined and thawed; 1 pkg. (6.7 oz.) flour tortilla taco boats ((see note)); 2 cups finely shredded red cabbage ((or lettuce)); mango avocado salsa

Rachel Cooks®

Shrimp tacos are a refreshing taste of the tropics thanks to the zesty avocado, mango and pineapple salsa. They're easy to make and are a hit for any party or taco night.

Ingredients

2 tablespoons olive oil

1 teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon kosher salt

¼ teaspoon garlic powder

16 oz. large shrimp (21/30 count), peeled, deveined and thawed

1 pkg. (6.7 oz.) flour tortilla taco boats ((see note))

2 cups finely shredded red cabbage ((or lettuce))

mango avocado salsa

Method

In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. Toss shrimp in this mixture until all shrimp are coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes or up to 24 hours.

When ready to cook, heat a skillet or a grill pan over medium-high heat until hot. If you don’t have a nonstick skillet, you may wish to add 1 tablespoon oil to the pan before adding shrimp. Remove shrimp from marinade and cook on the hot pan until cooked through, about 4 to 5 minutes, flipping once.

Place a small amount of red cabbage in the bottom of an Old El Paso Flour Tortilla Taco Boat. Top with shrimp and avocado salsa. Repeat until all the shrimp has been used.

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