Recipe & Photo Credit: Erika Schlick Sinclair, Author of Wandering Palate Cookbook
www.thetrailtohealth.com
Ingredients:
Shrimp Filling
1 T. coconut oil
1 t. garlic powder
1 t. onion powder
juice of 2 limes
1 lb. peeled and deveined shrimp
salt, to taste
Mango Salsa
2 mangoes, peeled and chopped
1 c. cilantro leaves
1 garlic clove
1 t. onion powder
juice of 2 limes
1/2 t.salt
6 lettuce cups or cassava flour tortillas
shredded cabbage
sliced avocado
Directions:
1. For the shrimp filling, heat the oil in a heavy skillet set over medium heat. Add in the garlic powder, onion powder and lime juice. Add the shrimp and toss until cooked, about 2-3 minutes. Season with salt, to taste.
2. For mango salsa, place the mangoes, cilantro, garlic, onion powder, lime juice and salt in a food processor and pulse until chopped but not pureed. Serve immediately or refrigerate until ready to use.
3. For the taco assembly, warm the cassava flour tortillas or coconut wraps. Fill with lettuce or cabbage, and top with shrimp and mango salsa. Serve with avocados.
