Mumbai Shrimp Tacos
These eastern spiced shrimp tacos served with avocado salsa will bring a little pizzazz to any night of the week!
Ingredients
Avocado salsa:
- 2 avocados , diced
- 1 ½ cup cherry or grape tomatoes (225 grams), halved
- 1 jalapeno finely chopped
- 3 tablespoons fresh lime juice (1-2 limes)
- 1 garlic clove , minced
- 1/4 cup chopped cilantro (5 grams)
- Salt and pepper , to taste
Tacos:
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon coarse salt
- 1 teaspoon ground pepper
- 1 lb peeled and de-veined shrimp (455 grams), see Note
- 1 tablespoon olive oil or butter
- 8 taco-sized soft tortillas
- Avocado salsa , above
- Lime wedges and cilantro , for garnish
Instructions
To make the salsa:
- Mix together the avocado, tomatoes, jalapeno, lime juice, garlic, cilantro and salt and pepper. Set aside.
To make the tacos:
- In a large bowl, combine the spices and salt and pepper. Add the shrimp and toss until well coated.
- Preheat a large skillet to medium high heat and add oil or butter. Add shrimp and cook until opaque and slightly browned, about 1-2 minutes per side.
- Serve immediately with tortillas, avocado salsa, lime juice, and cilantro.
Notes
NOTE: you may also want to remove the shrimp tails for easy taco assembly.
From Modern Comfort Cooking by Lauren Grier.
Nutrition
Calories: 256kcal | Carbohydrates: 22g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 943mg | Potassium: 429mg | Fiber: 5g | Sugar: 3g | Vitamin A: 482IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 3mg