Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
24
High
Nutrition per serving
Calories544.2 kcal (27%)
Total Fat20.5 g (29%)
Carbs48.2 g (19%)
Sugars30.2 g (34%)
Protein44.3 g (89%)
Sodium2663.5 mg (133%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Mango Jicama Slaw:
1 ½ cupmango
julienned
¾ cupjicama
julienned
¼ cupcucumber
julienne cut and peeled
¼ cupolive oil
2 tablespoonlime juice
salt
For the Mango Habanero Sauce:
1fresh mango
peeled and pit removed
1habanero peppers
seeded, depends on preferred heat level
¼ cuphoney
2 tablespoonscilantro
chopped
1 teaspoonsalt
Shrimp Marinade:
To Cook The Shrimp:
Instructions
Mango Jicama Slaw:
Step 1
Combine all ingredients into a large bowl and mix well. Salt to taste.
Mango Habanero Sauce:
Step 2
Combine all ingredients into a blender and blend smooth. (if sauce is to thick or wont blend, add water in small amount to thin sauce to the desired viscosity)
Shrimp Marinade:
Step 3
Mix Achiote paste, orange juice and salt in a bowl. Add thawed shrimp and mix well until all shrimp are coated. Place into refrigerator and let marinate for 2 hours or more.
To Cook Shrimp:
Step 4
Place a saute pan onto a burner and heat on high. Once hot, add shrimp and saute over high heat. When shrimp is cooked, add pineapple and toss then continue to cook for 30 seconds. Place shrimp onto a serving plate over a bed of julienned vegetables. Serve with mango jicama slaw , lettuce wraps and/or corn tortillas on the side.
Step 5
To Build Taco: Heat corn tortilla in a hot pan for 10 to 15 seconds on each side. Remove heated tortilla and place onto you plate and add mango jicama slaw. Add shrimp and and pineapple on top of the mango jicama slaw. Drizzle with mango habanero sauce. Top of with fresh chopped cilantro and diced red bell pepper.
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