Gluten-Free Shrimp Tacos with Mango Salsa

Instructions

1. 1In a bowl, combine the about 450 g of Shrimp with the 2 tablespoons of Olive Oil, 1 teaspoon of Chili Powder, 0.5 teaspoon of Cumin, and 0.5 teaspoon of Garlic Powder. Toss until the shrimp are evenly coated.
2. 2Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the coated shrimp 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. Remove the cooked shrimp from the skillet and set aside.
3. 3Prepare the mango salsa: Dice the 1 medium Mango into 1.27 cm cubes. Finely chop the 0.25 cup of Red Onion and the 0.5 small Jalapeño (remove seeds for less heat). Chop the 0.25 cup of Cilantro. Combine the diced mango, chopped red onion, chopped jalapeño, and chopped cilantro in a medium bowl. Add the 2 tablespoons of Lime Juice and stir to combine.
4. 4Warm the 8 Corn Tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds until pliable.
5. 5Assemble the tacos: Place a portion of the cooked shrimp onto each of the 8 warmed corn tortillas. Top generously with the prepared mango salsa.
6. 6Serve the Gluten-Free Shrimp Tacos with Mango Salsa immediately.

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