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Gluten Free Shrimp Tacos with Mango Salsa
Prep time
Cook time
Total time
Gluten Free Shrimp Tacos with Mango Salsa
Author: Gluten Free Recipes
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
- 10 Old ElPaso Stand 'n Stuff taco shells - gluten free
- Mrs. Renfro's Jalapeno Green Salsa - gluten free
- 1 lime
- 3 to 4 tablespoons fresh cilantro, chopped
- 1 ripe mango, finely diced
- 1 pound shrimps, shelled and deveined
- olive oil
- sour cream
- McCormick Chili Powder - gluten free
- 1 jalapeno pepper, minced
- kosher salt
- ½ of red onion, finely diced
- 1 cup shredded red cabbage
Instructions
- Preheat oven to 325 degrees F. Arrange the taco shells on a cookie sheet. Bake taco shell 6 to 7 minutes. Then set aside.
- Preheat a cast iron pan to medium high heat. Put about 2 tablespoons olive oil. Season the shrimp with chilli powder and salt. Cook the shrimps about 3 to 4 minutes and squeeze about 1 tablespoon of lime juice over shrimps. Transfer the shrimps to a bowl. In a medium bowl, combine the mango, 3 tablespoons of cilantro, jalapeno, red onion, juice of ½ lime and season with salt and pepper.
- Place the taco shells on a platter, top with shredded cabbage, shrimps, mango salsa, green salsa, sour cream and cilantro. Serve
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1 comment
Super yummy and spicy!