Tuesday 24 October 2017

Grilled Shrimp Tacos with a Spicy Mango Salsa

Stuart O'Keeffe

Serves two.


1 ripe mango, peeled, pitted and diced

1 medium red onion, finely chopped

1 jalapeno chilli, finely chopped with seeds removed

2 tbsps chopped coriander/cilantro leaves

2 limes, juiced

Sprinkle of salt and pepper

½ tsp chilli flakes

8 medium shrimps/prawns, peeled and de-veined

1 tsp olive oil

4 corn tortillas


Combine the mango, red onion, jalapeno chilli, coriander/cilantro leaves, lime juice, salt and pepper and chilli flakes.

Mix thoroughly and set aside to marinate for 10 minutes.

Pat dry the shrimps with a paper towel. In a bowl, drizzle olive oil over the shrimps and mix until well coated, then sprinkle over a pinch of salt, pepper and chilli flakes.

Heat a grill pan or just sauté the shrimps in a frying pan until cooked through -- about five to seven minutes.

Warm up the tortillas in the microwave for 15 seconds or in a dry pan for a minute.

Roughly cut the shrimps into small, half-inch-sized pieces, then place some in each tortilla and spoon one tablespoon of salsa over the top.

Repeat with the remaining ingredients.

Serve the tacos with tortilla chips and extra salsa on the side.

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