Description
Use as much heat as you like in the marinade and salsa – I like mine super-hot if there’s cold, cold beer in the fridge. And use the barbecue to cook the shrimp if it’s handy.
Ingredients
Scale
- 24 shrimp/prawns, cleaned and deveined (leave tail on if barbecuing)
- 2 garlic cloves, minced
- 3 chipotle peppers in adobo, minced (or to taste) and a little of the sauce
- 1 tablespoon grapeseed or other light vegetable oil
- 1 mango, cut into small dice
- 1 fresh jalapeno pepper, minced (seeds removed to taste – that’s where the hot is!)
- 1/2 red onion, finely diced
- 1/2 cup chopped cilantro/coriander
- Juice of 2 limes, divided
- 2 avocados
- 1/2 tsp cumin powder
- salt
- 8 corn tortillas
- seeds of 1 pomegranate
- fresh cilantro/coriander sprigs to serve
Instructions
- To marinate the shrimp, put them into a non-reactive bowl with the minced garlic, chipotle peppers, extra sauce and the oil. Toss well to make sure the shrimp are well-coated, cover and put in the fridge for at least 30 minutes.
- Meanwhile, make the mango salsa. Combine all ingredients in a medium bowl and toss to combine, being careful not to break up mango. Cover and place in refrigerator until ready to serve.
- For the guacamole, scoop the avocado flesh out into a medium bowl, discarding the pips. add lime juice and cumin and mash to a coarse paste. Add salt to taste and water to thin if you desire (I like mine a bit thicker). Set aside in refrigerator until ready to serve.
- Warm corn tortillas in a pan over medium heat, two at a time until pliable. Wrap in a clean dishcloth or place in a tortilla warmer.
- Turn the heat to medium-high and cook the shrimp in the pan in two or three batches (be careful not to crowd the pan and steam the shellfish). After a minute, toss the shrimp to encourage even cooking. The shrimp are ready when they turn opaque and bouncy – this should take no longer than a couple of minutes.
- To assemble tacos, add guacamole, three shrimp and mango salsa to each tortilla. Sprinkle with fresh cilantro/coriander and pomegranate seeds. Add hot sauce if you’re into it.
- Prep Time: 40 mins
- Cook Time: 10 mins