![]() ![]() Place a wedge of lemon or lime on each plate. Place shrimp, mango salsa and coleslaw on taco and sprinkle the top with some freshly diced tomatoes.You’ll see the top one curl up this is a good thing. Stack 2 tortillas on top of each other and once the oil is hot, sauté until the bottom is golden (no need to flip the tortillas). When ready to serve, heat a medium skillet over medium heat and add 1 Tbsp olive oil.Once shrimp are cooled down, chop into large pieces if desired (they’re easier to eat if chopped). Swirl in 1-2 Tablespoons olive oil and sauté about 1 min per side, or until pink and cooked through. Heat a large skillet over medium/high heat.Combine chili powder, cayenne pepper, cumin and sprinkle over shrimp.In a medium bowl, combine diced red onion, Peppers, chopped cilantro, diced mango and diced avocado then drizzle in fresh lemon or lime juice and stir to combine.Just before serving, give it a quick stir to make sure any dressing at the bottom coats the cabbage. Add 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Once the dressing is creamy and smooth, pour it over your prepared cabbage and stir well.In a medium bowl, combine thinly sliced green cabbage with very thinly sliced purple cabbage.In a medium bowl, whisk together mayo, coconut milk, horseradish sauce, sugar, apple cider vinegar or lemon juice.1 ½ CUPS Frozen Diced Mangos or 10 fresh mangos. ![]()
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