Ok! So these are just fabulously easy to put together and will be the best taco’s you ever ate!! Big claim I know, but they really are just so wow!!! Give them a shot and see!
Ready to attack!
Build your own…
Drool worthy…
MANGO AVOCADO SALSA
2 avocados, chopped
1 large mango, chopped same size as avocado
juice of 2 limes
3 tablespoons chopped coriander
1 green chili, chopped
1/2 teaspoon chilli flakes of choice (i used Aleppo chili)
Mix all ingredients together, add salt and pepper to taste. Set aside.
LIME CREMA
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon milk (to make the sauce more runny)
Mix all of the above ingredients together in a bowl and chill till needed.
TACOS:
1 pounds talipia fillets cut into bite size pieces (make sure they are rinsed and dried with paper towels before you cut)1
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 tbsp flour
2 tablespoons oil for frying
Once the fish is cut, toss in all the spices and flour. Now heat oil in a nonstick frying pan and fry the fish till brown and crispy.
TOMATO SALSA
2 tomatoes, chopped
1/2 onion, chopped
1/4 cup coriander
Juice of 1-2 limes
Salt and pepper
SHRIMP
500 grams shrimp
3 cloves of garlic
4 tablespoons peri peri sauce or according to taste
1 tablespoon olive oil
Salt and pepper
Place the shrimp in a bowl and add crushed garlic, hot peri peri sauce and the olive oil. Let it marinade for 15 minutes.
Heat your non stick frying pan and fry the prawns for 2-4 minutes till cooked. Take them out on to a plate and serve very quickly.
Assembly of Taco’s
12 (6-inch) corn tortillas
2 cups shredded cabbage
radish sliced
Cheese of choice – I used the Mexican Cotija cheese crumbled on top but it was also good with the grated Mexican cheese mix you get in all supermarkets.
Heat a frying pan and warm the tortillas on it one by one and keep in a tortilla dish or another flat dish with a cover so they stay warm. Stuff your tacos with the shrimp, mango avocado salsa, tomato onion salsa, some cabbage, radish, and a bit of cheese of your choice. Drizzle with the lime crema and spoon on some tomato salsa or some salsa verde (I used store bought), sprinkle with some cheese if you wish. Enjoy!
Filed under: Mexican, Seafood Tagged: Best Easy Shrimp Tacos, Lime Crema, Mango Avocado Salsa, Mexican, salsa, Sexy Kitchen Secrets, Shrimp Tacos, Tacos
