Shrimp tacos

Author Notes: Naan bread tacos with red cabbage, carrot, mango, spicy shrimps and tzatziki. —Renee AFS
Makes 8 tacos
Marinated shrimps, naan and vegetables
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8
naan breads
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1/2
red cabbage
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1
baby romaine lettuce
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3
big carrots
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1
mango
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400
grams uncooked, peeled prawns
-
1
tablespoon honey
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2
cloves garlic, grated
-
1/4
cup olive oil
-
1/2
chilli, grated
-
salt and pepper
-
3
limes
- Make the marinade for you shrimps by combining the garlic, honey, olive oil and chilli. Add some salt and pepper and let the shrimps marinade for about 10-15 mins.
- You can use a kitchen machine to cut your carrots and red cabbage into thin slices or do it yourself: Peel the carrots and cut into 8cm lengths. Trim 1 side and turn to lie flat. Repeat 3 more times to trim the remaining sides. Carefully cut 1 trimmed carrot piece lengthways into 2-4mm thick slices. Arrange the carrot slices in a stack. Carefully slice the carrot stack lengthways into matchsticks. Repeat with the remaining carrot pieces. Do the same for the red cabbage.
- Peel and cut the mango into cubes.
- Preheat a skillet. Bake the shrimps until they are golden and crispy.
- Now you can start layering up. Start with the naan bread, add 2 leaves of lettuce, some carrot, red cabbage and mango cubes. Scatter over a few shrimps and finish with the tzatziki.
- Drizzle over some lime juice and enjoy!
Tzatziki
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500
milliliters greek yoghurt
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1
clove garlic, grated
-
1/2
cucumber, very thinly sliced
-
few
sprigs fresh mint
-
salt and pepper
- To make the tzatziki, combine the yoghurt, garlic, cucumber and mint leaves. Add some salt and pepper and finish with some fresh mint leaves.
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