This tequila shrimp with mango, pineapple and avocado salsa recipe was originally intended for tacos, but is equally as good with quinoa, if not better. Although the boyfriend may disagree, he is a taco fanatic. No matter which way you make it, it’s so deliciously good, filled with succulent flavours that marry so well together, all rich and vibrant. We used a trio of white, black and red quinoa and added some lime zest after the quinoa was cooked for more colour and zing. We also opted to add two avocados instead of the bell pepper which gave it a nice creaminess. But the star ingredient is the tequila which we used to flambé the shrimp in -- the sauce soaks into the quinoa and creates a nice, luscious coating.
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