These sriracha-spiked shrimp tacos feature mango two ways: Pureed in the marinade and diced with avocado in the salsa. Drizzle some more sriracha on top for an extra hit of spice that pairs perfectly with the fruity sweetness of the dish.
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- Yields:
- 4 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 426
Ingredients
- 1 tbsp.
Homemade Sriracha plus more for serving
- 1/2 tsp.
lime zest, plus halved lime
- 2
ripe mangoes, diced, divided
-
Kosher salt
- 1 lb.
large peeled and deveined shrimp, tails removed
- 1/4
small red onion, finely chopped
- 1
avocado, diced
- 2 tbsp.
chopped cilantro, plus sprigs for serving
- 8
small flour tortillas
Directions
-
- Step 1In mini food processor, puree sriracha, lime zest, half of mango, and 1/2 teaspoon salt until smooth; transfer to bowl. Pat shrimp dry and toss with marinade; refrigerate 15 minutes.
- Step 2Meanwhile, squeeze juice of 1/2 lime into medium bowl (about 4 teaspoons), stir in a pinch of salt to dissolve, then stir in onion; let sit 5 minutes. Add avocado, remaining mango, and cilantro and toss to combine; refrigerate until ready to serve.
- Step 3Heat broiler on high and line rimmed baking sheet with foil. Remove shrimp from marinade and arrange on prepared sheet. Broil until opaque throughout, 4 to 5 minutes. Squeeze juice of remaining lime half over shrimp.
- Step 4Fill tortillas with shrimp and mango salsa, then top with cilantro and additional sriracha if desired.
NUTRITIONAL INFORMATION (per serving): About 426 calories, 13.5 g fat (3.5 g saturated), 23 g protein, 1,410 mg sodium, 56 g carbohydrate, 8 g fiber
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
Source : Goodhousekeeping
