Shrimp Tacos

📊 Calories and Macros per Taco (based on 4 tacos total)

233 calories
25 g protein
19 g carbohydrates
6.5 g fat

Prep time: 8–10 minutes
Cook time: 6–8 minutes

Makes 4–5 tacos, depending on how much filling you use.

🛒 Ingredients

For the Shrimp:

• 500 g raw shrimp (any shrimp; I used frozen Argentine red shrimp from Aldi)
• 1 teaspoon paprika
• 1 teaspoon garlic powder (or fresh garlic)
• 1 teaspoon cumin
• 1 teaspoon salt and black pepper
• Juice of ½ lemon
• 1 teaspoon olive oil

Mango Sauce:

• 100 g mango (preferably ripe)
• 1–2 tablespoons low-fat yogurt
• A pinch of salt, black pepper, garlic powder, and chili flakes
• Juice of ½ lemon
• Fresh coriander (cilantro)

Note:
If you blend the coriander with the other ingredients, the sauce will turn green.
Keep in mind that you will only use a small amount for each taco, and the rest can be stored in the refrigerator for up to one week.

Salsa:

• ½ red onion
• ½ red bell pepper and ½ green bell pepper
• Salt, black pepper, and lemon juice
• Chopped coriander (cilantro)

For the Tacos:

• 4–5 mini street tortillas (I used Mission Foods), toasted in a pan or directly over the stove flame
• About 6 shrimp per taco
• Salsa
• 2 thin slices of avocado per taco
• 1 tablespoon or more of mango dressing
• Garnish with coriander and lemon juice

Method

Step 1 – Season the shrimp with paprika, garlic powder, cumin, salt, black pepper, lemon juice, and olive oil. Mix well and let it marinate while preparing the sauce.

Step 2 – In a blender, add mango, yogurt, a pinch of salt, black pepper, garlic powder, chili flakes, and lemon juice. Blend until smooth, then add chopped coriander and mix with a spoon.

Step 3 – Heat a pan over medium heat, spray with oil, and cook the shrimp for 3 minutes on each side until golden brown. Once cooked, set them aside and prepare the salsa in a bowl.

Step 4 – Toast the tortillas directly over the stove flame or in the same pan for about 1 minute per side (be careful not to burn them if using the flame).

Step 5 – Assemble the tacos by placing the shrimp on the tortilla, then add salsa, two thin slices of avocado, and a generous amount of mango sauce. Garnish with coriander and lemon juice.