Shrimp Tacos with Chili Mustard Aioli
By mjohnmeyer
Ingredients
- For marinade:
- Ingredients
- 1 can coconut milk (13 oz)
- 4 tablespoons chili garlic sauce
- 1 tablespoon Dijon mustard
- 1 lime, zested
- 1 lime, juiced
- 2 teaspoons grated ginger
- For salsa:
- 2 mangoes, peeled and diced
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 can black beans, drained and rinsed
- 1 lime, juiced
- salt to taste
- For aioli:
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons chili garlic sauce
- For tacos:
- 1 lb raw medium sized shrimp, peeled and devined
- 10 small (6 inch) flour tortillas
Details
Adapted from navywifecook.com
Preparation
Step 1
1. In a large bowl, whisk together all the marinade ingredients. Add the shrimp (making sure they all get coated) cover and let marinade in the fridge for at least 2 hours.
2. In a medium bowl, gently mix together all the salsa ingredients. Cover and let sit in the fridge until ready to use (this can be done the night before).
3. In a small bowl, whisk together all the aioli ingredients. Cover and keep in the fridge until ready to use (this can also be done the night before).
4. Prepare the tacos: Heat a large skillet over medium heat. Remove shrimp from marinade and add to the pan. Cook 2-3 minutes per side, or until they are all pink. Meanwhile, place the tortillas on a plate and warm in the microwave for 10-15 seconds.
5. To assemble the tacos, spread a thin layer of aioli down the middle of each tortilla. Top with 4-5 shrimp and a few spoonfuls of mango black bean salsa. Garnish with parsley if desired.
navywifecook.com
You'll also love
- Watermelon with cardamom... 5/5 (2 Votes)
- Apple Pork Tenderloin 5/5 (2 Votes)
- Crudo of Scallop with Honeydew,... 5/5 (2 Votes)
- Asian Ahi Tuna Salad 5/5 (2 Votes)
- Lobster Thermidor - Epicurious 5/5 (3 Votes)
- Shrimp Scampi 5/5 (1 Votes)
Review this recipe