Shrimp, Avocado and Mango Tacos with Cilantro Citrus Sauce
These fresh and spicy tacos are a little messy to eat, but so, so yummy, you won't mind needing a few extra napkins.
Equipment
- metal or bamboo skewers
Ingredients
Cilantro Sauce
- 1-1/2 cups packed cilantro leaves, chopped (about 1 cup chopped)
- 1/3 cup olive oil
- 2 tablespoons finely diced red onion
- 1 tablespoon apple cider or white wine vinegar
- 1 tablespoon orange juice
- 1-1/2 teaspoons lime juice
- 1 teaspoon finely chopped garlic
- 1 teaspoon coarse salt
- ¼ teaspoons crushed red pepper
Tacos
- 1 pound shelled, deveined raw shrimp
- 1 tablespoon orange juice
- 1-1/2 teaspoons lime juice
- 1 tablespoon olive oil
- ½ tsp ground cumin
- 1 mango, peeled, pitted, diced
- 1 avocado, peeled, pitted, diced
- 8 medium tortillas, either corn, flour or corn-wheat combination, warmed
Instructions
- Combine sauce ingredients; set aside.
- Combine orange and lime juices, olive oil and cumin and toss with shrimp. Divide shrimp among six 12-inch metal or bamboo* skewers, leaving a little space between shrimp. Preheat gas grill to medium heat (350ºto 400ºF) and grill shrimp until just firm and outside is light pink, 5 to 7 minutes, turning halfway through cooking.
- Remove shrimp from skewers and serve in warm tortillas with mango and avocado. Drizzle with sauce.
- Makes 4 to 6 servings.
Notes
*If using bamboo skewers, soak in water for 15 to 30 minutes before grilling.
NOTE: Shrimp can also be sauteed or broiled according to your preferred cooking method.