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Indian Shrimp Tacos with Peach Salsa

Shivangi Rao
By Shivangi Rao
Course Entrees, Meat Dishes


  • 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


  • 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!