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Sweet & Spicy Shrimp Tacos

Ingredients

  • 2 lbs wild-caught shrimp, medium size
  • 1-1/2 Tbsp Big Easy Louisiana Seasoning
  • 2 Tbsp canola oil
  • 18 corn tortillas
  • 4 cups lettuce, shredded
  • 1 large mango, peeled and diced
  • 1 large avocado, peeled and diced
  • 1/2 small red onion, diced
  • 1 jalapeño, seeds and ribs removed, diced
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • salt and freshly ground black pepper, to taste
  • 1/4 cup sour cream
  • lime wedges for serving

Directions

To prepare the salsa, toss mango, avocado, onion, jalapeño, lime juice and cilantro in a medium bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

Peel and clean shrimp. Pat shrimp dry and sprinkle with seasoning on both sides.

Preheat a non-stick pan with oil. Place shrimp in pan and sauté, turning once for 3-4 minutes or until opaque.

Toast the tortillas in a pan for about 1 minute per side. Wrap with foil to keep warm.

Tuck the shrimp into the warm tortillas with the shredded lettuce. Add a dollop of fresh mango avocado salsa and sour cream. Serve with lime wedge.

HAGGEN BLOG: Passport to Flavors Mexico Recipe for Sweet & Spicey Shrimp Tacos with Mango Avocado Salsa. Visit haggen.com for all our Cinco de Mayo recipes.

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