Mangoes and Avocados are a match made in fruit heaven and there’s no denying that. While you can relish it as is or use the king of fruits to whip up a good dessert, I love using it in savory dishes. Not only does it look like a gorgeous summer on the plate but also tastes like one.
So here’s my version of shrimp and mango tacos ft. avocados

To make 3 Tacos
1/2 Avocado sliced
1/2 Mango sliced ( @tillage.in )
9-10 Shrimp ( Marination Below)
3 Rotis ( Yes I used normal palm size rotis for this one)
1 mini Bhavnagri Mirchi chopped ( Yes, the Indian Jalapenos)
A pinch of pink salt
2 Tbsp of a guac salsa ( It tastes even better on a bruschetta)
Coriander/ Cilantro
A squeeze of lime

For the shrimp : Marinate them with a little ginger garlic paste and a dash of chili powder. My secret weapon here is @spriggourmet ‘s Mango Jalapeno sauce that just changes these fellas. Grill them evenly or shallow fry them with a little rice flour coating. You could add tequila too here.

For the taco sauce: A little bit of sriracha and some thin mango puree

For a vegetarian substitute, you can use cauliflower and treat it the same way. They taste better roasted than grilled.

Now coming to my most favorite summer relish – The cherry tomatoes, cilantro, chopped avo and mango mix with a tad bit of white onion, garlic and some olive oil. Either add it on the taco, eat it with a nacho chip or simply on toast. Add a hint of chilli here as well if you like the spice.

Assemble your taco the way you like and chomp them down with a smile on your face and a side of sunshine this summer.