Coriander, Lime and Shrimp Tacos with Mango Salsa

Name: Coriander, Lime and Shrimp Tacos with Mango Salsa
Ingredients: MAIN; 750gshrimps, peeled, deveined, and divided into bite-sized pieces; 2finely chopped garlic cloves; 1 tspgrated lime zest; ½ tspchilli powder; ½ tspground cumin; ¼ tspsalt; Black pepper, freshly ground; ¼ tspsmoked paprika; 1 tbspfresh oregano, finely chopped; Optionally some cayenne pepper; 1 tbspbutter; 1 tbspolive oil; 2 tbsplime juice; 2 tbspfresh coriander, finely chopped; AVOCADO CREAM:; 1ripe avocado; 1garlic clove; 2 tbspmayonnaise; 1lime juice; 1/2 tspsalt; 1/4 tspground cumin; 150gcream or sour cream; TO SERVE:; 8small tortillas in taco size; oli; Old Cotija cheese; Parmesan cheese or feta cheese; Optionally spicy sauce; Red cabbage, finely grated

Coriander, Lime and Shrimp Tacos with Mango Salsa的做法

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转自Le creuset UK

These delicious shrimp tacos can be ready in under 30 minutes and pack a delicious flavour punch. Zesty lime is paired with sweet spices and creamy avocado for a delicious Mexican dish.

用料

MAIN
shrimps, peeled, deveined, and divided into bite-sized pieces	750g
finely chopped garlic cloves	2
grated lime zest	1 tsp
chilli powder	½ tsp
ground cumin	½ tsp
salt	¼ tsp
Black pepper, freshly ground
smoked paprika	¼ tsp
fresh oregano, finely chopped	1 tbsp
Optionally some cayenne pepper
butter	1 tbsp
olive oil	1 tbsp
lime juice	2 tbsp
fresh coriander, finely chopped	2 tbsp
AVOCADO CREAM:
ripe avocado	1
garlic clove	1
mayonnaise	2 tbsp
lime juice	1
salt	1/2 tsp
ground cumin	1/4 tsp
cream or sour cream	150g
TO SERVE:
small tortillas in taco size	8
oli
Old Cotija cheese
Parmesan cheese or feta cheese
Optionally spicy sauce
Red cabbage, finely grated

Coriander, Lime and Shrimp Tacos with Mango Salsa的做法

Put the shrimps, garlic, lime zest, chilli powder, cumin, salt black pepper, paprika, oregano and cayenne pepper in a bowl and mix together. Leave to rest for 15 to 30 minutes at room temperature. In the meantime, prepare the avocado cream.
Cut the avocado in half and remove the stone. Remove the flesh with a spoon and put into a bowl. Peel the garlic and chop finely. Puree the avocados, garlic, mayonnaise, lime juice and salt with a blender or mash with a fork. Stir in the cream or sour cream.
Place the frying pan over a medium heat, add the butter and olive oil and fry the shrimp for a few minutes on each side until they are still tender but well done.
Drizzle with the lime juice and sprinkle with coriander
Brush the tortillas with a little oil on each side. Individually fry them in the pan for half a minute on each side. Place them over a rolling pin and shape them into a taco. To fill the tacos place them side by side in a dish like a Le Creuset 3-ply Stainless Steel square roaster so that they hold each other up and do not fall over. Fill them with the coriander-lime prawns, mango salsa, grated red cabbage and cheese. Serve the avocado cream separately.