Shrimps in Soft Tacos

If you’re planning to serve this easy-prep snack to guests, place all ingredients in bowls and plates on a table and ask them to assemble their own taco. It’s best eaten right after assembly as the salsa tends to make the tortilla soggy.

Serves 5  Prep Time 15 minutes

For the Citrus Mango Relish
1 mango, peeled and diced
1/2 cup diced red bell pepper
1 tablespoon finely chopped sinigang pepper
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
salt and pepper to taste

5 pieces soft flour tortillas
6 leaves green leaf lettuce, washed and halved
1 kilo cooked shrimp (rubbed with olive oil and salt and pepper then grilled)
1/2 bunch cilantro, leaves only, roughly chopped
2 limes, halved
1/4 cup extra-virgin olive oil or sour cream

1  In a bowl, mix all ingredients for the citrus mango relish. Set aside,

2  Toast the small tortillas. Lay tortillas out on a counter. Line each tortilla with a piece of lettuce and spread the grilled shrimp on top.

3  Top with 2 tablespoons of mango relish and a pinch of cilantro.

4  Finish each taco with a squeeze of lime and a teaspoon of olive oil. Serve immediately.

Photography by Miguel Nacianceno │ Styling by Sharlene Tan

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