Step By Step
- Thaw shrimp in the refrigerator overnight or blanch in boiling water for 20 seconds. If blanching make sure to drain excess water before sautéing.
- Mix all ingredients for the mango pico de gallo until well combined.
- Heat a medium skillet over medium heat and add the oil. Add the shrimp and season with a pinch of salt and pepper. Sauté until warmed through on both sides, about 4 minutes.
- Serve on warmed tortillas topped with the mango pico de gallo.
Transport your taste buds to a tropical paradise with our Shrimp Tacos with Mango Pico De Gallo! This vibrant, plant-based recipe is a feast for the senses, featuring juicy Beleaf Plant-Based Shrimp sautéed to perfection and paired with a zesty mango pico de gallo. The sweetness of ripe mangoes, the crunch of bell peppers, and the heat from jalapeños come together to create a salsa bursting with flavor. Served on warm corn tortillas and garnished with fresh cilantro and lime slices, these tacos are a delightful blend of sweet, savory, and spicy. Perfect for any occasion, this dish is a quick and easy way to enjoy a plant-based meal that doesn't compromise on taste or texture!
Step By Step
- Thaw shrimp in the refrigerator overnight or blanch in boiling water for 20 seconds. If blanching make sure to drain excess water before sautéing.
- Mix all ingredients for the mango pico de gallo until well combined.
- Heat a medium skillet over medium heat and add the oil. Add the shrimp and season with a pinch of salt and pepper. Sauté until warmed through on both sides, about 4 minutes.
- Serve on warmed tortillas topped with the mango pico de gallo.
