Shrimp Tacos with Mango Salsa (Edit recipe)

These shrimp tacos are brought to life with mango salsa and a creamy cilantro sauce. They are Paleo and gluten-free.

20 minutes

10 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	446
Fat:	33 g
Carbohydrates:	19 g
Protein:	16 g
Cholesterol:	165 g
Sodium:	1261 mg
Fiber:	2 g
Sugars:	11 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

Shrimp Tacos

1 lb Raw Shrimp, peeled and deveined
1 Tbsp Lime Juice
1 Tbsp Avocado Oil
1 tsp Ground Cumin
1 tsp Chili Powder
0.5 tsp Sea Salt
0.125 tsp Cayenne Pepper
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
6 whole Cassava Flour Tortillas (Siete)
1 whole Avocado
7 oz Coleslaw Mix (Shredded Cabbage and Carrots)
1 whole Lime, cut into wedges for serving
0.25 cup Cilantro

Creamy Cilantro Sauce

0.5 cup Avocado Oil
1 whole Egg
0.5 tsp Dijon Mustard
0.25 tsp Sea Salt
1 clove Garlic, minced
0.5 Tbsp Lime Juice
0.25 cup Cilantro

Mango Salsa

2 whole Champagne Mango, also called honey or small yellow
1 Tbsp Red Onion, minced
2 Tbsp Cilantro, roughly chopped
1 tsp Lime Juice
1 tsp Jalapeño, seeds removed and minced
2 Tbsp Red Bell Pepper, small dice
0.25 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium skillet on medium heat, add 1 tablespoon of avocado oil.
Once the pan is hot, add the shrimp, 1 tablespoon of lime juice, cumin, chili pepper, 1/2 teaspoon of sea salt, cayenne pepper, garlic powder, and onion powder. Mix everything together and continue cooking until the shrimp are fully cooked and pink, about 5-7 minutes.
Add 1/2 cup of avocado oil, egg, Dijon mustard, 1/4 teaspoon of sea salt, 1 minced garlic clove, and 1/2 tablespoon of lime juice in a jar just slightly larger than your immersion blender.
Place the immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds, then slowly move the blender up until the mixture is fully emulsified.
Add 1/4 cup of cilantro and blend until everything is mixed thoroughly.
Toss the mango, red onion, 2 tablespoons of cilantro, 1 teaspoon of lime juice, jalapeno, red bell pepper, and 1/4 teaspoon of sea salt together in a small bowl and set aside.
Warm the tortillas up.
In a medium bowl, toss the coleslaw mix with the creamy cilantro sauce.
Assemble the tacos by placing the creamy cilantro coleslaw mix on the tortilla, followed by the shrimp. Add the mango salsa, sliced avocado, and additional cilantro. Serve each taco with a lime wedge to squeeze over the top before enjoying.