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  • Prep
    10 min
  • Total
    22 min + marinating time
  • Servings

Shrimp Tacos with Creamy Cilantro Sauce


  • 1 lb. (454g) raw shrimp, size 21-25, shelled
  • 8 tortillas (6-inch)
  • 250 ml (1 cup) mango, diced
  • 250 ml (1 cup) purple cabbage, washed and thinly sliced
  • 1 avocado, cut into 8 sections

For the marinade

  • ½ garlic clove, minced
  • The zest from half a lime
  • 2.5 ml (1/2 tsp.) ground cumin
  • A pinch of Mexican chili powder (optional)
  • 30 ml (2 tbsp.) canola oil

For the creamy cilantro sauce

  • ½ garlic clove
  • 80 ml (1/3 cup) Dairyland 3.25% lactose free milk
  • 80 ml (1/3 cup) mayonnaise
  • 80 ml (1/3 cup) fresh cilantro leaves, rinsed
  • The zest and juice from half a lime

For garnish

  • Fresh cilantro leaves
  • Lime wedges


  1. Preheat and oil the BBQ.
  2. In a bowl, combine all the ingredients for the marinade. Add the shrimp and let marinate for up to 2 hours.
  3. Meanwhile, prepare the sauce. Using a food processor or an immersion blender, puree all the ingredients for the sauce. Season and set aside. 
  4. Cook the shrimp on the BBQ over medium heat, approximately 2 minutes each side. Serve the shrimp on the tortillas and garnish with the toppings (mango, purple cabbage, and avocado). Drizzle with the creamy cilantro sauce.

Products in this recipe

Lactose Free 3.25% Milk

Carton: 2L
Jug: 4L