Sweet, tangy, spicy, savoury, crunchy, creamy...this shrimp taco salad with mango salsa and avocado crema has all the flavours and textures you need on one plate.
Pickled red onions and mango salsa can be made ahead of time. But for the avocado crema, it's better to make it fresh in order to keep the colour nice and bright.
Ingredients：
200g shrimp 200g cabbage (julienned)
1tbsp olive oil
1tsp chilli powder
1tsp smoked paprika
1tsp cayenne pepper
a pinch of salt
a handful of cilantro (chopped)
a bit of Greek yogurt and hot sauce (optional)
pickled red onions
1 red onion (thinly sliced)
1 cup apple cider vinegar
1/2 cup water
3 tbsp granulated sugar
1 tbsp salt
mango salsa
1 ripe mango (diced)
1/2 cup red onion (chopped)
1/4 cup cilantro (chopped)
1 lime (juiced)
1/4 tsp salt
a handful of jalapeño (chopped)
avocado crema
1 ripe avocado
1 lime (juiced)
1/4 cup cilantro (chopped)
1/2 cup sour cream
1/4 tsp salt
1/4 tsp ground black pepper
Steps：
pickled red onions
1. Put onion into a glass jar with a tight-fitting lid.
2. Bring vinegar, water, sugar and salt to a boil in a saucepan over medium heat. Stir until sugar and salt dissolve.
3. Pour mixture over onion. Let cool to room temperature.
4. Close the lid and refrigerate at least 2 hours.
mango salsa
1. Combine mango, onion, cilantro and jalapeño in a bowl.
2. Add salt and drizzle lime juice. Mix well.
avocado crema
1. Put all ingredients into a blender. Blend until smooth.
the salad
1. Heat oil in a pan. Add shrimp and stir fry on medium-high heat for 1 minute.
2. Season the shrimp with chilli powder, smoked paprika, cayenne pepper and salt. Mix well and stir for 1 to 2 minutes. Remove from pan and set aside.
3. Place cabbage on a plate. Add shrimp, pickled red onions, mango salsa and avocado crema on top.
4. Garnish with chopped cilantro (Greek yogurt and hot sauce as well if you like) . Then serve.
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