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Garnelen-Tacos mit Mango-Salsa, Avocadocreme und Limetten-Crema auf rustikalem Holzbrett, daneben ein Glas Sauvignon Blanc von Creekside Estate aus Niagara, Kanada

Shrimp Tacos with Mango Salsa, Avocado Cream, and Lime Crema

Juicy pan-seared shrimp in corn tortillas, served with a fruity and spicy mango salsa, velvety avocado cream, and a zesty lime crema—shrimp tacos for two that bring summer to your plate. A wine from Canada—specifically the 2024 Creekside Estate Sauvignon Blanc from Niagara—pairs perfectly with this dish thanks to its grapefruit-lime freshness and lively acidity—a pairing that shows Canada has far more to offer than just ice wine.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Fingerfood
Cuisine Caribbean
Servings 2 people
Calories 580 kcal

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

Calories: 580kcalCarbohydrates: 52gProtein: 34gFat: 26g
Keyword Avocado Cream Recipe, Creekside Estate Sauvignon Blanc, Mango Salsa, Niagara Wine, Sauvignon Blanc and Shrimp, Shrimp Tacos Recipe, Summer Recipe: Tacos, Wine from Canada
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