Gluten-Free Shrimp Tacos with Mango Salsa

Instructions

1. 1Prepare the shrimp: Peel and devein the about 450 g of shrimp. In a medium bowl, toss the shrimp with the 1 tbsp olive oil and the 1 tbsp taco seasoning until evenly coated.
2. 2Make the mango salsa: Peel and finely dice the 1 large mango. Finely dice the 0.25 red onion. Finely mince the 1 small jalapeño, removing the seeds if you prefer less heat. Finely chop the 0.25 cup cilantro. Combine the diced mango, diced red onion, minced jalapeño, and chopped cilantro in a medium bowl. Add the 2 tbsp lime juice and stir gently to combine. Set aside.
3. 3Cook the shrimp: Heat a 25.4 cm skillet over medium-high heat (about 204.4°C or 200°C). Add the seasoned about 450 g of shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque, and reach an internal temperature of 63°C.
4. 4Warm the tortillas: While the shrimp are cooking or immediately after, warm the 8 gluten-free corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one at a time in a dry skillet over medium heat for about 30 seconds per side, until pliable.
5. 5Assemble the tacos: Fill each of the 8 warmed gluten-free corn tortillas with the cooked shrimp. Top generously with the prepared mango salsa.

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