Description
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
Scale
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
Tacos:
- 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
Instructions
- 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.
Nutrition
- Serving Size: 2 tacos
- Calories: 222
- Sugar: 6 g
- Sodium: 357 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 116 mg
