Spicy Shrimp Tacos with Mango Salsa

Ingredients

• about 450 g Shrimp, peeled and deveined
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8 count Corn tortillas
• 1 count Mango, diced
• 1/4 count Red onion, finely diced
• 2 tbsp Cilantro, chopped
• 1/2 count Jalapeno, seeded and minced
• 2 tbsp Lime juice
• 1/4 cup Sour cream (dairy or vegan)
• 1 tsp Lime zest

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Shrimp, 1 tbsp Chili powder, 1 tsp Cumin, 1/2 tsp Salt, and 1/4 tsp Black pepper. Toss everything together until the shrimp are evenly coated.
2. 2Heat a grill to medium-high heat or a 30.48 cm skillet over medium-high heat on the stovetop. Add the seasoned shrimp to the hot grill or skillet. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and reach an internal temperature of 63°C.
3. 3While the shrimp are cooking, prepare the mango salsa. In a separate medium bowl, combine the 1 count Mango, diced; 1/4 count Red onion, finely diced; 2 tbsp Cilantro, chopped; 1/2 count Jalapeno, seeded and minced; and 2 tbsp Lime juice. Stir gently to combine all the ingredients.
4. 4In a small bowl, whisk together the 1/4 cup Sour cream and 1 tsp Lime zest until smooth. This is your lime crema.
5. 5Warm the 8 count Corn tortillas. You can do this by placing them on 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.
6. 6Assemble the tacos. Place a portion of the cooked shrimp onto each warm tortilla. Top generously with the prepared mango salsa and finish with a drizzle of the lime crema.

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