1/2teaspooneach: dried tarragon; ground black pepper
For Mango-Avocado Salsa:
1large, ripe avocado, diced
1large, ripe mango, diced
1large shallot, diced
2small Roma tomatoes, diced
small bunch cilantro, chopped
salt to taste
20small corn or flour tortillas
1cupguacamole, optional but recommended
lime wedges; sliced Jalapeno/chili peppers
Prepare the slaw and salsa first. For the cabbage slaw, simply toss together the cabbage, carrot and cilantro in a medium bowl. In a separate small bowl, whisk together the cream, pinch of salt, tarragon and black pepper. Pour over cabbage and toss to coat; cover and set aside until ready to use.
For the salsa, gently combine the diced avocado, mango, tomatoes, shallot and cilantro with lime juice and season with salt, to taste; set aside.
Next, prepare the shrimp: add a few tablespoons of olive oil to the shrimp, then toss with the spices, coating evenly. Preheat a saute pan over medium heat and add shrimp to hot pan. Fry on both sides, about 3 to 4 minutes per side, or until shrimp are no longer translucent. Large shrimp will cook slightly longer, while smaller ones will take less time.
Heat the corn tortillas in oven at 400F or in saute pan, until hot. You can also warm and slightly char them over an open gas flame if you have a gas stove.
To assemble tacos, first spread a bit of guacamole over the tortilla. Next, spoon small amount of slaw onto the tortilla first, followed by salsa, top with a couple shrimp per taco and squeeze fresh lime juice over the top. For additional toppings, try adding sliced jalapenos or a few dash of your favorite hot sauce.
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