Shrimp, mango and avocado tacos

Mexican cuisine

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Description Products Steps

Taco is a simple and incredibly tasty dish. An unusual combination of mango and avocado shrimp will complement and diversify your diet. Due to its high iron content, mangoes are used to prevent anemia. Plus, the fruit contains B vitamins, which have a beneficial effect on metabolism and metabolic processes in the body. Shrimp contain large amounts of calcium, phosphorus, magnesium and iodine. Avocado, in turn, will enrich your body with plant fatty acids.

1. Calories
   162,87 kcal
2. Protein
   5,81 gram
3. Fat
   9,67 gram
4. Carbohydrates
   12,09 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Wheat cake

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   4 pcs. = 160 g
2. Iceberg salad

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   0.06 kg = 60 g
3. Garlic

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   2 cloves = 10 g
4. Mayonnaise

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   2 tbsp. l. = 50 g
5. Mango

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   1 piece = 450 g
6. Shrimps

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   0.3 kg = 300 g
7. Avocado

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   1 piece = 220 g
8. Lime

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   1 piece = 60 g
9. Salt

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   to taste
10. Spices

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    to taste
11. Vegetable oil

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    2 tbsp. l. = 34 g

Steps:

1. 
   Thaw and wash the shrimp. Wash vegetables and fruits.
2. 
   Separate the mango from the seed and cut the pulp into cubes. Cut the avocado along the pit, twist to separate one half from the other, and use a spoon to separate the flesh from the skin. Cut the avocado pulp into cubes.
3. 
   Peel the shrimp from the shell, place them in a deep plate and mix with garlic (first pass it through a press), salt, pepper, lime zest and vegetable oil.
4. 
   Heat a frying pan with a small amount of vegetable oil. Fry the shrimp on both sides until golden brown.
5. 
   Warm the taco tortillas in the oven for 4-5 minutes. Grease one half with mayonnaise, alternately add lettuce, mango, avocado and shrimp. Garnish with cilantro and cover with the other half of the tortilla. Serve with fresh mango or avocado.
6. 
   Serve the tacos warm with the sauce.

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