Shrimp and Crab Ceviche
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Shrimp Tacos with Mango Salsa
Serves8
Prep Time10 min
Cook Time
5 min
Time to Table15 min
These easy Shrimp Tacos with Mango Salsa are a fresh and flavourful way to switch up taco night. Using Clover Leaf Cocktail Shrimp, this recipe is simple to prepare and packed with vibrant ingredients that make every bite refreshing, colourful, and satisfying.
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Ingredients
Salsa:
2 (230 g) Ataulfo mangoes, peeled and diced
1 (38 g) Shallot, diced
1 (30 g) Jalapeño, quartered and sliced
1 clove (7 g) Garlic, minced
½ tsp (2 g) Ground cumin
½ tsp (2 g) Salt
1 (30 ml) Lime, juiced
¼ cup (11 g) Cilantro, coarsely chopped
Shrimp:
3 (106 g) cans Clover Leaf’s Cocktail Shrimp, drained
4 (57 g) Chipotle peppers in adobo
1 (30 ml) Lime, juiced
1 tbsp (14 g) Olive oil
Tacos:
8 (6-inch) Corn tortillas, warmed
1 (135 g) Avocado, cut into thin wedges
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Place all the salsa ingredients in a large bowl and stir to combine. Chill until ready to serve.
- Place the chipotle peppers and lime juice in a blender and blitz until smooth. Set aside.
- Heat the oil in a large skillet over medium heat. Add the chipotle puree and the shrimp. Sauté until heated through, about 2-3 minutes.
- Spoon the shrimp mixture into warm corn tortillas. Add avocado wedges and top with the salsa. Serve immediately.
Tip:
- In the off-season, use 1.5 cups of frozen mango chunks, defrosted and drained, in the Salsa.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 220 | |
| Fat | 7 g | 9% |
| Saturated | 1 g | |
| Trans | 0 g | |
| Saturated + Trans | 5% | |
| Carbohydrate | 30 g | |
| Fibre | 5 g | 18% |
| Sugars | 12 g | 12% |
| Protein | 11 g | |
| Cholesterol | 80 mg | |
| Sodium | 340 mg | 15% |
| Potassium | 300 mg | 9% |
| Calcium | 75 mg | 6% |
| Iron | 1 mg | 6% |
