••••CRUNCHY SHRIMP TACOS!!!
Shrimp Tacos Recipe
Prep time
Cook time
Total time
My crunchy shrimp tacos recipe with grilled shrimp and a fresh cucumber, coriander and mango salsa...
Cuisine: Mexican
Serves: 4
Ingredients
- 16 raw prawns
- 8 taco shells
- 1 tbsp brown sugar
- 3 limes
- ½ small red onion, finely diced
- 1 large cucumber
- 1 mango
- 2 handfuls fresh coriander, chopped
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ground chipotle
- 1 garlic clove, peeled and mashed
- pepper
- salt
Instructions
- Rinse the prawns under cold running tap water and let them drain. Then peel and devein them (cut open their backs and remove the black vein inside). Put the prawns in a large bowl or baking dish. Sprinkle with the brown sugar, the juice of 2 limes, the cumin seeds, the mashed garlic and the chipotle powder. Season with a pinch of pepper and salt.
- Stir the prawns well and let them marinate in the fridge for at least 1 hour. Stir them regularly. In the meantime peel the cucumber and the mango. Slice the cucumber lengthwise in half and remove the seeds inside (goes best with a teaspoon). Slice the cucumber in little strips and add them to a large mixing bowl. Slice the mango, remove the stone in the middle and slice the mango flesh into little cubes as well. Add them to the cucumber together with half of the freshly chopped coriander, the coriander seeds and the chopped red onion.
- Season with a pinch of pepper, salt and the juice of the remaining lime. Stir well. Let the salad marinate in the fridge for 30 minutes. Stir regularly. Place the prawns on a baking tray.
- Grill them under a hot grill for 3 minutes. Then flip them over and grill them for another 3 minutes or until they are cooked through.
- Bake the taco shells (see package instructions). Plate up the grilled prawns, mango and cucumber salad and the warm tacos. Assemble the tacos the way you like.
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