These Kashmiri Shrimp Tacos are a perfect fusion of South Asian and Latin cuisines. The avocado crema balances the heat of the chili powder while the mango cucumber salsa adds a fresh bite. Plus it’s a quick and easy meal that’s perfect for busy weeknights!
Jump to: Story | What is it? | Benefits | Nutrient Density | Tips | Variations | Similar Recipes
The Story Behind These Kashmiri Mango Shrimp Tacos
I started making tacos more frequently as a weeknight staple. Usually, when we make tacos in the middle of the week, we use whatever we have on hand. This type of recipe development often leads me to look in my spice cabinet for inspiration. I also developed the recipe during the summer when mangos are ripe and in season. After making these tacos just once, this recipe became a staple that we often make again and again!
What Is It?
The main filling in these tacos is shrimp coated in freshly ground Kashmiri chili powder. Kashmiri chili is a staple in South Asian spices that give Tandoori meats, fish, and vegetable dishes a gorgeous red color. These peppers are relatively mild, so I put cayenne pepper as an optional ingredient in this recipe for those that prefer spicy food. Whenever there’s any spicy element in a dish, I love having a dairy component or side dish since it can help alleviate any uncomfortable sensations on your tongue that spicy food tends to leave behind. For these tacos, I decided on a creamy and tart avocado crema that perfectly balances the taste of the spices in the shrimp. Finally, I put together a mango cucumber salsa for a fresh and sweet element that you can also use in other recipes.
Why These Kashmiri Mango Shrimp Tacos Are Good For You
This recipe includes:
- Slow acting carbs from the tortillas and fruit
- Quality protein from the shrimp
- Healthy fats from avocado and dairy products
These Kashmiri Shrimp tacos are a well-rounded recipe that gets in your macros and something you can easily make on a weeknight!
How To Make These Kashmiri Mango Shrimp Tacos Nutrient-Dense
- Use sprouted corn tortillas: Benefits of sprouted grains include improved digestibility since the sprouting process breaks down the starch. It also increases the absorption of the minerals since the sprouting process breaks down enzyme inhibitors that can prevent the absorption of zinc, copper, calcium, magnesium, and more.
- Source wild-caught shrimp: Wild-caught shrimp is better for your health since it contains a high protein and an excellent combination of nutrients such as selenium and iodine, which can help protect your thyroid.
- Choose non-homogenized, grass-fed dairy products: Dairy products with these labels tend to have more omega 3s and beta carotene.
Tips
- After you warm the tortillas, keep them warm under a damp towel. Corn tortillas tend to harden up if cooled too quickly.
Variations
- Cheese is optional here. If you can’t find sheep’s milk cheese feel free to use any other soft cheese that easily crumbles.
Other Tacos Recipes To Try
Kashmiri Shrimp Tacos
Equipment
- skillet
- blender
Ingredients
- 1 lb shrimp
- 12 corn tortillas
- 2 tsp sea salt
- 2 tbsp avocado oil or ghee
Spices
- 1/2 tbsp Kashmiri chili powder
- 1/2 tsp ground cumin
- 1/2 tsp groun corriander
- 1/4-1/2 tsp cayenne pepper (optional)
Avocado Crema
- 1/2 large avocado flesh
- 1 cup heavy cream
- 2 tbsp buttermilk
- 1 tbsp lime juice
- 1/8 tsp sea salt
Mango Cucumber Salsa
- 1/2 cup mango diced
- 1/3 cup baby cucumber diced
- 2 tbsp fresh cilantro minced
- 1/2 tbsp lime juice freshly squeezed
- 1 tsp sea salt
Additional Toppings
- 1-3 tbsp sheep's milk cheese (optional)
- lime wedges
- cilantro leaves (for garnish)
Instructions
Prepare the Shrimp
- Be sure to shell, devein, and clean the shrimp.
- Mix the clean shrimp, 1 tbsp of avocado oil or ghee, the spices, and 2 tsp of sea salt in a mixing bowl. Let it marinate for 15 minutes.
- Heat the remaining avocado oil or ghee in a warmed skillet and fry the shrimp for 1 to 2 minutes on each side until thoroughly cooked. Be careful not to overcook.
Prepare the Avocado Crema
- Blend all of the crema ingredients in a blender until smooth.
Prepare the Mango Cucumber Salsa
- In a mixing bowl, stir together all the salsa ingredients.
Assemble the Tacos
- Warm the tortillas on each side in a warmed skillet until softened and pliable.
- Start with spreading 1 to 2 tbsp of crema on each tortilla.
- Add the 2 to 3 shrimp and 1.5 tbsp salsa to each tortilla.
- Optionally crumble on the sheep's milk cheese, add a squeeze of fresh lime juice, and garnish with some cilantro leaves. Serve and enjoy!
Notes
- After you warm the tortillas, keep them warm under a damp towel. Corn tortillas tend to harden up if cooled too quickly.
- Cheese is optional here. If you can’t find sheep’s milk cheese feel free to use any other soft cheese that easily crumbles.
avocado, gluten-free, seafood, tacos