Le Creuset Recipe: Coriander, Lime and Shrimp Tacos with Mango Salsa

These delicious shrimp tacos can be ready in under 30 minutes and pack a delicious flavour punch. Zesty lime is paired with sweet spices and creamy avocado for a delicious Mexican dish. You will need a Le Creuset Deep Frying Pan.

Preparation time: 35 minutes

Cooking time: 10 minutes

INGREDIENTS: 

750g shrimps, peeled, deveined, and divided into bite-sized pieces

2 finely chopped garlic cloves

1 tsp grated lime zest

½ tsp chilli powder

½ tsp ground cumin

¼ tsp salt

Black pepper, freshly ground

¼ tsp smoked paprika

1 tbsp fresh oregano, finely chopped

Optionally some cayenne pepper

1 tbsp butter

1 tbsp olive oil

2 tbsp lime juice

2 tbsp fresh coriander, finely chopped

AVOCADO CREAM:

1 ripe avocado

1 garlic clove

2 tbsp mayonnaise

1 tbsp lime juice

½ tsp salt

¼ tsp ground cumin

150g cream or sour cream

 

TO SERVE:

8 small tortillas in taco size

Oil

Old Cotija cheese, Parmesan cheese or feta cheese

Optionally spicy sauce

Red cabbage, finely grated

METHOD:

1. Put the shrimps, garlic, lime zest, chilli powder, cumin, salt black pepper, paprika, oregano and cayenne pepper in a bowl and mix together. Leave to rest for 15 to 30 minutes at room temperature. In the meantime, prepare the avocado cream.
2. Cut the avocado in half and remove the stone. Remove the flesh with a spoon and put into a bowl. Peel the garlic and chop finely. Puree the avocados, garlic, mayonnaise, lime juice and salt with a blender or mash with a fork. Stir in the cream or sour cream.
3. Place the Toughened Non-Stick 28cm deep frying pan over a medium heat, add the butter and olive oil and fry the shrimp for a few minutes on each side until they are still tender but well done.
4. Drizzle with the lime juice and sprinkle with coriander.
5. Brush the tortillas with a little oil on each side. Individually fry them in the pan for half a minute on each side. Place them over a rolling pin and shape them into a taco. To fill the tacos place them side by side in a dish like a Le Creuset 3-ply Stainless Steel square roaster so that they hold each other up and do not fall over. Fill them with the coriander-lime prawns, mango salsa, grated red cabbage and cheese. Serve the avocado cream separately.