Shrimp tacos with cactus and cilantro mango sauce

Shrimp tacos with cactus and cilantro mango sauce

Shrimp tacos with cactus and cilantro mango sauce

You can’t help but think of the tropics while eating this dish. The colors, the smells, the flavors, it’s delicious!  I’m a big fan of fish tacos, but we’d never had shrimp tacos until preparing these. I decided to give it a try and chose to serve them with my cilantro mango sauce. All the flavors complement each other and give the dish a nice light and fresh taste. It’s also relatively low in calories and saturated fats.

Shrimp tacos with cactus and cilantro mango sauce
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2+

Ingredients
  • 24-32 shrimps, depending of the size (Costco sells frozen peeled shrimp at the best prices I’ve seen)
  • 8 corn tortillas
  • 1 cactus leaf
  • 1 red bell pepper
  • 1 teaspoon coconut oil for frying
For the sauce
  • 2 tablespoons mango nectar (or juice from the can if you are using canned mango)
  • 1½ cup of cubed mango (fresh, frozen or from the can)
  • 2 tablespoons onion, chopped
  • ½ teaspoon rice vinegar
  • ¼ cup chopped cilantro, plus extra for garnish
  • ½ red Thai chili (use more if you’d like more heat)
  • 1 jalapeno (our jalapenos aren’t particularly spicy, adjust as necessary)
  • ½ teaspoon of Kirkland honey
  • 2 teaspoons of lime juice
  • pinch of Kirkland sea salt
  • couple grinds of Kirkland Tellicherry pepper

Instructions
  1. Clean the cactus by cutting off all the pricks, and then wash and dry with paper tower.
  2. Defrost and if necessary peel the shrimp.
  3. Cut the cactus leaf and bell pepper into thin strips.
  4. Place into the blender all of the ingredients for the sauce and blend until you achieve a smooth consistency.
  5. In a medium or large frying pan over medium heat, warm the coconut oil until hot and then add the shrimp. Fry on the first side until orange and the shrimp begins to curl.
  6. Flip the shrimp, fry for a minute or so and then add the mango nectar. Continue to fry the shrimp until curled and done. Don’t overcook.
  7. Warm up the corn tortillas by placing them in a non-stick pan and warming it over low heat. Use a cover to keep the warmth in.
  8. For each tortilla scoop about 2 tablespoons of the sauce, and top with cactus and bell pepper strips. Add 3-4 shrimp on each tortilla, top with a bit of the mango shrimp sauce and lastly sprinkle with chopped fresh cilantro.
  9. Enjoy!

Shrimp tacos with cactus and cilantro mango sauce

Shrimp tacos with cactus and cilantro mango sauce