Indian Shrimp Tacos with Peach Salsa
By Shivangi Rao
Ingredients
- 1 lb wild caught shrimp peeled and deveined (and thawed if frozen)
- 1/4 cup avocado oil or melted coconut oil
- 2 cloves garlic grated
- 1/2 tsp cumin powder
- 1/4 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp amchur dried mango powder or 1 tbsp lemon juice
- 1/4 tsp turmeric optional
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup chopped greens of any kind for taco optional
- Peach salsa for topping
- Positively Plantain tortillas use code RAODYRECIPES for 20% off
Instructions
- Set oven to broil on high
- Place baking sheet in oven while oven is heating
- Whisk oil, lemon juice, grated garlic, salt, pepper and spices in a bowl.
- In a large mixing bowl toss shrimp with oil mixture until well combined.
- Remove baking sheet and line it with parchment paper, and then place shrimp on it. Make sure they are not crowded.
- Place in oven and broil on high for 5 minutes or until fully cooked, flipping halfway.
- Remove from oven and set aside.
- Heat 2-3 positively plantain tortillas on a pan until heated fully.
- Remove from pan when finished heating and place on a plate.
- Layer tortillas with chopped greens, shrimp, peach salsa, and any other toppings (I love a little shredded cheese, gluten free hot sauce and a dollop of sour cream or full fat greek yogurt), as well as a fresh squeeze of lime.
- Serve immediately and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!