I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
Ingredients
- mango: 1 piece (peeled, diced)
- ripe avocado - peeled, pitted, and: 1 piece (diced)
- tomatoes: 2 piece (diced)
- fresh cilantro: 0.5 cup (chopped)
- red onion: 0.25 cup (chopped)
- garlic: 3 clove (minced)
- salt: 0.5 tsp
- lime juice: 2 Tbsp
- honey butter: 0.25 cup
- salad shrimp: 1 pound
- flour tortillas, warmed: 4 piece (10 inch)
Metric Conversion
Stages of cooking
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Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
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Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
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To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
