![]() Of course, if you’re vegan – just use vegan mayo here, or make the vegan version of this chipotle sauce. If you don’t think of mayo as a “healthy” ingredient, I recommend trying out Sir Kensington’s Avocado Oil Mayo – it’s life changing-ly delicious and made with really high quality ingredients. Ingredients 1 ripe but still firm mango, peeled and cut into small cubes 1 ripe avocado, seeded, peeled, and cut into small cubes 2 tablespoons red onion. In a small bowl, mix together spice blend then sprinkle on top of the. What makes these especially tasty is the spicy mayo that I had leftover from the nori wraps. Instructions Pat shrimp dry with a paper towel and place inside a medium sized bowl. For a fun variation on this recipe, sub mango salsa for the diced mango and cilantro! The beans got pepped up with some lime juice and chili powder. I tossed the cabbage with lime juice and salt to made a quick slaw. With those ingredients plus tortillas, a bit of cheese, cilantro, and a serrano pepper, I made these tacos. ![]() In a medium bowl, stir together the flour and salt. Cover a baking sheet with a large wire rack and set it near the stove. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. In a medium pot, heat 2-inches of vegetable oil to 350☏. In a medium bowl, toss the shrimp with oil. Preheat the grill to medium-high heat (375-400). Lay a warm wet towel over tortillas and warm them in microwave for 30 seconds. Remove from oven when crispy, golden brown and cooked all the way through. Bake coconut shrimp according to package directions (roughly 20 minutes). – a chunk of green cabbage (always trying to find a use for leftover cabbage!) How to make grilled shrimp tacos with mango avocado salsa. Shred cabbage using cheese grater or mandolin slicer. Here are the ingredients that I started with:įrom the Mango Black Bean Ginger Rice Bowls: Cover bowl with plastic wrap and place in fridge for at least 20 minutes or up to 24 hours. Toss shrimp in this mixture until all shrimp are coated. For best flavor, let the salsa rest for 5-10 minutes. Drizzle with the juice of one lime, olive oil and agave and mix well. So naturally, my on-hand tortillas came in handy as part 3 of this week’s meal plan. In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeo. ![]() I don’t care if it’s taco Tuesday, taco Wednesday, or taco Friday… to me, any day is a good day to stuff things into tortillas! Some people buy a loaf of bread every week as a grocery staple – I buy tortillas.
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