shrimp tacos with mango relish
From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.
Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.
PAIRS WITH CHARDONNAY
The fresh, fruity flavors in these delicious shrimp tacos pair perfectly with the crisp, fruit-forward character of Dough Chardonnay.
Shrimp Tacos with Mango Relish & Avocado Cream
Cook Time: 30 minutes
Ingredients
The Mango Relish
- 2 ripe but firm, mangoes (about 12 ounces each), peeled and diced
- 2 tablespoons finely diced red onion
- 1 clove garlic minced
- 1/2 jalapeño stem and seeds removed, minced
- 1 tablespoon chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper to taste
The Avocado Cream
- 1 ripe avocado halved and pitted
- 1/2 cup plain Greek-style yogurt
- 3 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
To Finish & Serve
- 1 pound medium shrimp 31/40 count, peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 1 garlic clove sliced
- Warm flour or corn tortillas for serving
- Lemon wedges for serving
Instructions
- To make the mango relish: In a medium bowl, gently toss the mango, red onion, garlic, jalapeño, and cilantro with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season to taste with salt and pepper. Set aside until ready to serve.
- Make the avocado cream: Place the avocado, yogurt, lemon juice, and cumin in the bowl of a food processor or blender. Blitz until smooth and creamy; season to taste with salt and pepper. Transfer to a bowl, and set aside until ready to serve.
- To finish & serve: Season the shrimp generously with salt and pepper. Heat a large skillet over medium-high heat, and add the olive oil. When the oil is hot and shimmering, add the shrimp and garlic. Sauté the shrimp until they’re pink and just firm, about 3 minutes.
- Spoon a dollop of the avocado cream onto each warm tortilla, and top with the shrimp. Garnish with spoonfuls of the mango relish, and serve warm with wedges of lemon.