20 min
· Serves 4
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
1 lb large shrimp, peeled and deveined
8 small corn tortillas
1 cup cilantro microgreens
1 avocado, diced
1 mango, diced
1 tbsp chili powder
1 tsp cumin
2 limes (juice of both)
2 tbsp olive oil
Salt & crema for serving
Toss shrimp with chili powder, cumin, half the lime juice, oil, and salt. Marinate 5 minutes.
Grill or pan-sear shrimp over high heat 2–3 minutes per side until pink and slightly charred.
Combine avocado and mango with remaining lime juice for a quick slaw.
Warm tortillas; fill with shrimp, mango-avocado slaw, and a generous pile of cilantro microgreens. Drizzle with crema.
Sweet mango salsa studded with jalapeño and red onion, with cilantro microgreens folded in for vivid herbal flavor.
Aromatic beef-broth pho with rice noodles and a full herb plate — cilantro microgreens take the place of whole-leaf cilantro for concentrated flavor.
