Gluten-Free Mexican Fiesta: Succulent Grilled Shrimp Tacos with Zesty Mango Salsa and Lime Crema

Allergens

Shellfish (shrimp)

Ingredients

• 16 large shrimp, peeled and deveined
• 8 corn tortillas, gluten
• free
• 1 cup mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1/2 cup sour cream
• 1/2 teaspoon lime zest
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 8 cherry tomatoes, halved

Instructions

1. Marinate shrimp in a mixture of lime juice, olive oil, garlic, salt, and pepper for at least 30 minutes. While the shrimp marinates, prepare the mango salsa by combining diced mango, red onion, jalapeño, and cilantro. Season with salt and lime juice to taste. In a separate bowl, mix sour cream, lime zest, and a pinch of salt to create the lime crema. Grill or pan fry shrimp until cooked through and slightly charred. Heat corn tortillas on a dry skillet or in the microwave. Assemble tacos by layering grilled shrimp, mango salsa, and lime crema on each tortilla. Garnish with cherry tomatoes.

Chef’s Insight

Marinating the shrimp not only adds flavor but also helps to prevent overcooking during grilling or pan-frying.

Notes

For best results, use fresh shrimp and ripe mangoes.