Easy 30 minute Grilled Shrimp Tacos topped with a fresh Mango Avocado Salsa. These flavor bursting gluten free tacos make the perfect light healthy dinner your family will love!
Ingredients Grilled Shrimp:
1 lb. large shrimp, peeled & deveined
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ancho chili powder
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
1 red pepper, julienned
1 yellow pepper, julienned
1 tablespoon olive oil
salt to season
10–12 butter lettuce leaves
Mango Avocado Salsa:
3/4 cup diced mango
3 avocados, diced
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons diced jalapeno
1 tablespoon red wine vinegar
juice of 1 lime
salt to taste
Preheat grill to medium high heat, about 375-400 degrees F. (I used a grill pan to contain everything)
To a small bowl add diced mango, avocado, red onion, cilantro, jalapeno, red wine vinegar, lime juice and salt. Gently stir ingredients together until everything is mixed. Set aside.
To small bowl add cumin smoked paprika, ancho chili powder, garlic powder and 1/8 teaspoon of salt. Mix together.
Season the prepared shrimp with the spice blend. Set aside.
Season julienned peppers with olive oil and salt. Toss to coat.
Spray grill pan with cooking spray.
Add prepared peppers to the pan. Grill for 4-5 minutes until peppers are slightly charred. Remove from grill and place in a large bowl.
Next, add seasoned shrimp to the grill pan. Grill for 2-3 minutes per side, until they are pink and slightly charred. Remove from grill and place in the large bowl with the peppers. Gently toss to mix everything together.
Serve grilled shrimp and peppers on butter lettuce cups and top with mango avocado salsa.
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