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.