1 small jalapeno pepper, seeds removed and diced (optional)
¼ cup red bell pepper, diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, chopped
½ lime, juiced
Pinch of salt
¼ teaspoon black pepper
8 corn tortillas
1 avocado, sliced thinly
Instructions
Combine chili powder, cumin, onion powder, garlic powder, black pepper, cayenne pepper, salt, lime juice, and canola oil in a large bowl. Add shrimp, tossing to coat completely. Let stand 20 minutes for the shrimp to absorb the flavor.
Meanwhile, in a medium-sized bowl, toss together mangos, jalapeno and red bell peppers, red onion, cilantro, lime juice, salt and pepper. Set aside.
Heat a large non-stick skillet over medium-high heat. Once hot, add shrimp to pan. Stirring occasionally, sauté shrimp for 3-5 minutes, or until pink. Portion shrimp into 8 tortillas and garnish with mango salsa, a slice of avocado, and a lime wedge.
Nutrition Information
Serving Size: 2 tacos Calories: 388 Fat: 11 g Carbohydrates: 38 g Sodium: 1020 mg Fiber: 6 g Protein: 34 g Cholesterol: 285 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2016/05/blackened-shrimp-tacos/