Tacos with shrimps, mango salsa and creamy guacamole

Cooking instructions

1. Marinated onions: finely slice 1 red onion, place in a small bowl with 2 tablespoons sugar and 2 teaspoons salt. Add 1/3 of a glass of vinegar and then 2/3 of a glass of hot water to cover all the onions. Leave for at least an hour.
2. For the creamy guacamole: 3 avocados, a tablespoon of Greek yoghurt or sour cream, 2 tablespoons of olive oil, the juice of 1 lime, salt and pepper in a blender. Blend everything until smooth.
3. Mango salsa: finely chop the peppers, half a cucumber, ripe mango, tomatoes, fresh chilli (without seeds) and coriander (if you don’t like it, you can leave it out). Salt, pepper and lime juice will not be spared.
4. Shrimps: marinate uncooked, large shrimps (approx. 300g) with your favourite spices. I used smoked paprika, curry, a little soy, olive oil and chilli flakes. Fry them in a frying pan on high heat for two minutes on each side or over a campfire.
5. Heat the tortilla fritter in a pan or on the fire until it is lightly golden and then add the ingredients: guacamole, lettuce leaves, salsa, prawns and pickled onions. Enjoy!