Get more fruit and vegetables into your lunch or dinner with these delicious shrimp tacos.
Author:by Deanna Segrave-Daly, RD
Yield:8 tacos. 1x
For the shrimp:
1 1/4 pounds shrimp, peeled and deveined
2 cups purple cabbage, shredded or thinly sliced
2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
For the mango salsa:
1 cup chopped mango
1/4 cup diced red onion
1/4 cup chopped cilantro
1 small jalapeno pepper: seeded, deveined and diced
Juice from 1/2 of a lime
1 cup chopped tomatoes
1 orange bell pepper, sliced
2 avocados, pits removed and chopped
8 soft or crunchy corn tortillas
Preheat oven to 425 degrees Fahrenheit.
Mix shrimp, cabbage, oil, pepper and salt in a bowl. Spread out on a baking sheet and roast for 10 – 12 minutes or until shrimp is done and cabbage is tender. Remove from oven and place in a serving bowl.
While shrimp is cooking, make the salsa. Mix together mango, red onion, cilantro, jalapeno pepper, lime juice. Place in a small bowl.
Put remaining toppings in small serving bowls. Put tortillas on a serving plate. Add shrimp cabbage mixture and salsa to the serving area so everyone can make their own tacos.