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Shrimp Tacos with Mango Salsa, Avocado Cream, and Lime Crema
Jul
Wine from Canada to pair with the most summery taco of the season: Why the Creekside Sauvignon Blanc is the perfect choice here
Wine from Canada and shrimp tacos—it’s a combination that surprises and delights. The Niagara Peninsula, known for its cool nights and long growing seasons on Lake Ontario, produces Sauvignon Blancs whose freshness and precision are reminiscent of the Loire—but with a tropical fruitiness that clearly sets them apart from their French counterparts. And it’s precisely this tropical note that’s the key to pairing it with shrimp tacos: the mango salsa, the avocado cream, the zesty lime crema—all of these call for a wine with citrus fruit, lively acidity, and the aroma of fresh herbs. The 2024 Creekside Estate Sauvignon Blanc from Niagara is that wine. Light, invigorating, precise—and a summer evening on the patio to go with it. That’s all it takes.
Ideal wine pairing: Creekside Sauvignon Blanc (Niagara, Ontario, Canada)
Right from the nose, this Canadian Sauvignon Blanc makes it clear what it’s all about: grapefruit, lime, and fresh peas open up the aroma profile, accompanied by a hint of pineapple and green herbs—a profile that wonderfully complements the mango salsa in the taco while simultaneously bringing out the freshness of the avocado cream. On the palate, the wine is citrusy, crisp, and invigorating, with a fine structure and lively acidity of 6.2 g/l—enough to cleanly balance the creamy elements of the dish without overpowering the delicate roasted shrimp flavors. The minimal residual sweetness of 3.0 g/l creates a subtle bridge to the sweet, fruity mango without making the wine seem even remotely heavy. The grapes were harvested by hand between October 3 and 9, 2024, under controlled conditions, and fermented at a controlled temperature in stainless steel tanks—the result is a wine with crystal-clear, unadulterated fruit that, when served at 8–10 °C, is the perfect companion for everything summer brings to the table.
The recipe:
Shrimp Tacos with Mango Salsa, Avocado Cream, and Lime Crema
Equipment
- 1 Große Pfanne oder Grillpfanne
- 1 Kleiner Mixer oder Gabel für die Avocadocreme
- 1 Schneidebrett und scharfes Messer
- 1 Kleine Schüsseln für Salsa und Crema
- Alufolie zum Warmhalten der Tortillas
Ingredients
FOR THE SHRIMP:
- 300 g Shrimp raw, peeled, size 16/20
- 1 tsp smoked paprika
- ½ teaspoon of cumin ground
- ½ teaspoon of garlic powder
- ½ teaspoon of chili flakes
- 1 Tablespoon of olive oil
- Salt black pepper
FOR THE MANGO SALSA:
- 1 ripe mango peeled, finely diced
- ½ red onion finely diced
- 1 red chili pepper finely chopped
- 2 tbsp fresh cilantro chopped
- 1 tablespoon of lime juice freshly squeezed
- Salt
FOR THE AVOCADO CREAM:
- 2 ripe avocados
- 1 tablespoon of lime juice
- 1 garlic clove grated
- Salt black pepper
FOR THE LIME CREAM:
- 4 EL crème fraîche or sour cream
- 1 tablespoon of lime juice
- 1 TL grated lime zest Bio
- 1 A pinch of salt
FOR THE TACOS:
- 6 small corn tortillas 15 cm
- 1 A handful of red cabbage thinly sliced
- Fresh cilantro
- lime wedges
Instructions
PREPARATION:
- Mix the shrimp with paprika, cumin, garlic powder, chili flakes, salt, and pepper, and let them marinate for 10 minutes.
- For the mango salsa, combine all the ingredients in a bowl, season with salt to taste, and chill.
- To make the avocado spread, mash the flesh with lime juice, garlic, salt, and pepper until creamy.
- For the lime crema, mix together the crème fraîche, lime juice, and lime zest, and season to taste.
- Wrap the tortillas in aluminum foil and keep them warm in the oven at 160 °C for 8–10 minutes.
COOKING STEPS:
- Heat a skillet or grill pan over high heat.
- Pour in the olive oil and arrange the shrimp in a single layer.
- Cook for 2 minutes per side until the shrimp are pink and lightly browned.
- Remove from the stove immediately.
SERVE:
- Place three warm tortillas on each of two plates or a wooden board.
- Place a small amount of finely shredded red cabbage on each tortilla as a base.
- Spread the avocado cream on top.
- Place 3–4 shrimp on each tortilla.
- Spread a generous amount of mango salsa over the top.
- Drizzle the lime crema over the top in thin strips.
- Sprinkle with fresh cilantro and serve with lime wedges.
SIDE DISHES:
- Black Beans with Cumin & Cilantro
- Grilled Corn with Butter & Chili Flakes
- Chilled Cucumber Salsa with Mint
Nutrition
