Shrimp lettuce wrap tacos with mango salsa & a cilantro greek yogurt sauce, this flavor combination is to die for
This dish screams summer. It’s super light, tropical, and fruity. I made my shrimp a little spicy, but that could easily be changed if you’re not a fan of spicy food. Although, the sweet mango salsa and creamy cilantro yogurt sauce really balances the spice.
Prepping this meal makes it a really easy dinner. I pre-cut my romaine boats and put together the mango salsa and cilantro greek yogurt sauce and stored them in my fridge a half hour prior to dinner. When it was time to eat, all I had to do was season the shrimp and cook them in a pan.
Recipe – serves 3-4
1 lb. shrimp, peeled, deveined, tails removed
1 tbsp avocado or olive oil
2 tsp chili powder, or to taste
1/4 tsp paprika
1/4 tsp cayenne
juice of 1/2 a lime
8-10 romaine lettuce boats
1 mango, finely chopped
juice of 1 lime
1/4 cup cilantro leaves, finely chopped
1/4 cup yellow bell pepper, finely diced
1/4 cup red bell pepper, finely diced
salt to taste
Cilantro Greek Yogurt Sauce-
1 cup plain greek yogurt
1/2 cup cilantro leaves, finely chopped
Juice of 1/2-1 lime
1/4 tsp minced garlic
salt & pepper to taste
- First assemble the mango salsa by combining and mixing all it’s ingredients in an air tight container. Place in fridge and let rest for at least a half hour but no more than 3 hours.
- Then put together the cilantro yogurt sauce. Combine all the ingredients in a bowl and mix well, or use a food processor. Store in the fridge for about a half hour to an hour, in an air tight container.
- Season the shrimp with chili powder, paprika, cayenne, salt & pepper. Heat the oil over medium-high heat in a large pan. Cook the shrimp for about 4-5 minutes per side or until pink, cooked through, and to your liking.
- Assemble your tacos, place the shrimp on the lettuce wrap then top with some mango salsa and cilantro yogurt sauce. Serve immediately and enjoy!