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Spicy Mango Habanero Shrimp Chilaquiles

<p>Crispy tortilla chips layered with juicy shrimp marinated in a spicy mango habanero sauce, grilled to perfection. Topped with a vibrant slaw of cabbage, carrots, and radishes dressed in a tangy lime vinaigrette. Finished with crumbled queso fresco, fresh mango salsa, and a drizzle of cilantro-lime crema for a tropical and fiery twist on classic chilaquiles.</p>

Products Used in Recipe

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Ingredients

  • 3.5 Oz. Mission 6 Cut White (10866), fried, salted, warmed
  • 2 cup Salsa verde
  • Spicy Mango Habanero Shrimp see related recipe
  • 1/2 cup Fresh Mango Salsa
  • 1/4 cup Cabbage slaw tossed in lime vinaigrette
  • 1/2 Each Avocado, Sliced
  • As Needed Lime Crema
  • As Needed Cilantro
  • As Needed Red Onion, rings thin shaved
  • As Needed Lime wedges
  • As Needed Habanero hot sauce

Directions

  1. Prepare Spicy Mango Habanero Shrimp Marinade sub recipe and let shrimp marinate at least 6 hours to overnight under refrigeration. 
  2. Grill marinated shrimp over medium heat on both sides until fully cooked.
  3. Warm salsa Verde in a medium saucepan and add in fried tortilla chips and coat evenly. Plate sauced chips and top with mango salsa, cabbage slaw, avocado and a dollop of lime crema. 
  4. Garnish with cilantro, red onion, lime wedges and habanero hot sauce as desired.

Ingredients

  • (1 cup) Mangos, Frozen
  • 1 Each Lime zest and juice
  • 1/4 cup Avocado oil
  • 2 Tbsp(s) Garlic, Minced
  • 2 tsp Parsley
  • 1 tsp Salt
  • 1/2 tsp black pepper
  • 1 lb. Shrimp, peeled, deveined

Directions

  1. Add all ingredients to a blender/food processor and blitz until uniform. Add water as needed to achieve desired consistency. 
  2. Store under refrigeration and use up to 5 days.

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