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Curry Shrimp Tacos with Mango Salsa & TortillaLand® Corn Tortillas

September 19, 2015

Are you missing summer already? Don't worry, these light and zesty braised shrimp tacos made with TortillaLand® Uncooked Corn Tortillas will bring a tropical summer vacation to your taste buds any time of the year.

Curry Shrimp Tacos

Curry Shrimp Tacos with Mango Salsa, Beer (optional) & TortillaLand® Corn Tortillas

 

Serves 2

Ingredients

TortillaLand® Corn Tortillas

20 Uncooked Jumbo Shrimp

¼ bottle of Lager Beer (or sub ¼ cup of chicken stock)

½ Lime (Squeezed)

1 Tablespoon of Peanut Oil

1 Tablespoon of Curry Powder

1 Teaspoon of Paprika

1 pinch of Cayenne Pepper

 

Heat skillet on high till hot then turn down to medium heat. Place one tortilla on the pan and cook for roughly 30-40 seconds, flip and repeat on other side.

SkilletTortilla

Clean shrimp and dust with curry powder on both sides. Heat a skillet to high and quickly sear shrimp on each side. Take shrimp out of the pan quickly and place on a plate. In the same skillet, turn heat down and add beer (or chicken stock), lime, paprika and cayenne. Reduce for a couple of minutes and add your shrimp back to the pan until cooked through but not overdone.

Shrimp and Tortilla

Salsa:

¼ Red Onion (Diced)

½ Mango (Diced)

½ Avocado (Diced)

½ cup of Tomato (Diced)

1 Clove of Garlic (Minced)

1 Small Corn-on-the-Cob (Blanched and then Cut Kernels Off the Cob)

¼ cup of Cilantro (Chopped)

½ Lime (Squeezed)

Minced Jalapeño (to taste)

 

Mix all together in a bowl and serve on top of cooked shrimp. Enjoy your delicious summer tropical feast!

Tortilla and Mango

Categories: Recipes
Tags: Taco, shrimp tacos, Corn Tortillas, TortillaLand, Tortilla Recipes, Taco Recipes, Dinner Recipes, TortillaLand Recipes

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