Hello again to all you loyal readers who have been following us for a long time, and a big welcome to the new ones as well. My name is Émilie and I am the Sales and Marketing Director for Idunn Technologies. I say “Hello again” because if you are acquainted with us for quite some time, it is almost certain that we have already spoken to each other, even if you have not been aware! Indeed, I have worked for Idunn Technologies and Vitoli products since the very beginning and I have overseen almost all the tasks in the development of our products.

I have always loved cooking, but especially eating! I really am the one who can undoubtedly be called a “foodie”. I love going to restaurants, and discovering new places is my favorite activity. I love trying new recipes, but I also love creating new ones. Moreover, the following recipe is inspired by several dishes or ideas I have stored up over time.

I have a big weakness for Mexican, summer cuisine that gives us a boost of energy and puts sunshine on our plates, regardless of the season! If you’re like me, you’ll definitely love these mini tacos with shrimp and avocado salsa. It is also a very good healthy recipe to recover from the excesses of the holiday season.

Did you know that shrimp contain as much iron as beef for an equal portion in grams? Indeed, shrimp are an excellent source of iron and are very low in fat content, unlike red meat. They are also a very good source of omega-3s. They are therefore a protein to be favored with regard to a healthier meal. Combining it with an avocado salsa also offers many nutritional properties since it is rich in antioxidants and contains “good fats” which help in cardiovascular health.


(Makes about 8 mini tacos)

340g of small shelled deveined raw shrimp
1 clove of garlic
10ml of red curry paste
Vegetable oil (for cooking)
About 80ml of sodium-reduced feta cheese, crumbled
8 mini whole wheat tortillas
60ml of olive oil-based mayonnaise
15ml of sriracha sauce (+ or – to taste)

Avocado and corn salsa:

1 ripe avocado, finely diced
150ml of corn kernels
1 green onion, finely chopped
30ml of chopped fresh coriander
The juice of a lime
30ml of olive oil
¼ teaspoon (1.25ml) of Espelette pepper (+ or – to taste)
Salt to taste
*For a more exotic touch and if you are more prone to the sweet and salty side, you can replace the corn with mango pieces; quite a delight!


Mise En Place:

  • Spicy mayonnaise = Mix the mayonnaise with the sriracha sauce. Go with your heat tolerance and preference when it comes to sriracha, and reserve to the side.
  • The avocado and corn salsa = Mix all the ingredients for the salsa in a bowl. Add salt to taste. Cover with plastic wrap and set aside*. [You can keep some cilantro aside for the final presentation]

**Thanks to its acidity, the lime juice and the addition of the plastic wrap will help prevent the avocado from darkening during the preparation of the other steps.


Cooking the shrimp:

  • Heat the vegetable oil in a skillet over medium-high heat.
  • Brown the garlic in the pan for a few seconds
  • Drain the shrimp well, absorbing the excess water with a cloth, and add them to the pan. Sauté for about 5 minutes on each side or until golden brown and lightly toasted.
  • Add the red curry paste and mix well until the paste is evenly distributed over all the shrimp. You can add a little vegetable oil to help the paste dissipate better.
  • Reserve the shrimp mixture in a bowl

Assembling the tacos:

  • I like to warm the tortillas slightly before assembling everything. 10 seconds in the microwave and that’s it!
  • Distribute the shrimp evenly in the mini tortillas.
  • Add, to taste, the avocado and corn salsa to the shrimp. Try to avoid taking the excess liquid at the bottom of the bowl of salsa so as not to wet the tortillas too much. You can instead use a fork for this step to help with avoiding too much liquid.
  • Add the spicy mayonnaise. (*Handy little trick; I put the mayonnaise mixture in a small ziplock bag and cut off a very small part of a corner to help with easily distributing the mayonnaise over my tacos!)
  • Add the crumbled feta cheese.
  • If desired, garnish with fresh coriander and a lime wedge.


Well, that’s it! A nice simple recipe; healthy and tasty at the same time! You can accompany it all with Mexican rice or a nice summer salad. All you have to do is invite your friends over for a taco night, any time of the year!