Grilled shrimp tacos with mango avocado salsa (my recipe)

Shrimp Tacos with Mango Avocado Salsa

Serves: 4

Ingredients

1 pound shrimp, peeled and deveined

Flour tortillas (8 small), wrapped in foil and warmed in the oven

4–5 large red/green mangos (not the small yellow variety), diced

2 avocados, diced

1 heaping tablespoon freshly grated ginger

1 garlic clove, grated

¼ cup chopped fresh cilantro

3 limes (juiced over salsa)

Instructions

Cook the shrimp: Roast or grill the shrimp until cooked through and opaque

Make the salsa: In a large bowl, gently combine the diced mangos, diced avocados, grated ginger, grated garlic, and chopped cilantro. Mix carefully to avoid mashing the avocado. The salsa can be made ahead of time and refrigerated until ready to serve.

Warm the tortillas: Wrap the flour tortillas in foil and warm them in a 350°F (175°C) oven for about 10 minutes.

Assemble the tacos: Fill each warm tortilla with shrimp and top generously with the mango avocado salsa. Serve immediately