Shrimp Tacos with Mango-Lime Salsa

Crispy pan-fried shrimp in soft tortillas with fresh mango-lime salsa, avocado and creamy lime yogurt. A quick fish taco dish that even beginners can master.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g raw peeled shrimp
• 6 pc small wheat tortillas
• 1 pc ripe avocado
• 1 pc ripe mango
• 0.5 pc red onion
• 2 pc limes
• 150 g plain yogurt
• 150 g red cabbage, finely shredded
• 1 bunch bunch of cilantro
• 1 pc garlic clove, finely minced
• 1 tsp sweet paprika powder
• 0.5 tsp ground cumin
• 2 tbsp olive oil
• salt
• pepper

Method

1. Halve the limes, squeeze one half and set the other half aside, cut into wedges for later. Stir the yogurt smooth with some lime juice, salt and pepper and chill.
2. Peel the mango, cut away from the pit and dice into small cubes. Finely dice the onion and mix in a bowl with the mango, some lime juice, salt and half of the cilantro.
3. Toss the red cabbage with the remaining lime juice, a pinch of salt and some olive oil so it softens and works well with the other ingredients.
4. Pat the shrimp dry and season with salt, pepper, paprika powder, cumin and the garlic.
5. Heat one tablespoon of olive oil in a large pan over medium to high heat. Fry the shrimp for about 2 minutes per side until golden brown and cooked through, then remove from the pan briefly.
6. Warm the tortillas according to the package instructions in a dry pan or in the oven until soft and warm.
7. Halve the avocado, remove the pit, scoop out of the skin and slice.
8. Top the tortillas with red cabbage, shrimp, avocado and mango salsa, drizzle with lime yogurt and sprinkle with the remaining cilantro. Serve with the lime wedges.