Spicy Shrimp Tacos with Mango Salsa

Ingredients

• 1 lb Shrimp
• 1 tbsp Olive Oil
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 2 cloves Garlic
• 1 tbsp Lime Juice
• 1 large Mango
• 0.25 cup Red Onion
• 1 small Jalapeno
• 0.25 cup Cilantro
• 8 count Corn Tortillas

Instructions

1. 1Peel and devein the 1 lb of shrimp. Mince the 2 cloves of garlic. In a medium bowl, combine the peeled and deveined 1 lb of shrimp, 1 tbsp of olive oil, 1 tsp of chili powder, 0.5 tsp of cumin, the minced 2 cloves of garlic, and 1 tbsp of lime juice. Toss until the shrimp are evenly coated.
2. 2Heat a 10-inch or 12-inch skillet over medium-high heat until hot, about 2-3 minutes; this corresponds to a surface temperature of approximately 375°F (190°C). Add the marinated 1 lb of shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn opaque pink and curl into a 'C' shape, and the internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer.
3. 3Carefully dice the 1 large mango into 1/4-inch cubes. Finely dice the 0.25 cup of red onion into 1/8-inch pieces. Mince the 1 small jalapeno, removing the seeds and white pith for less heat if desired. Coarsely chop the 0.25 cup of cilantro.
4. 4In a medium bowl, combine the diced 1 large mango, diced 0.25 cup of red onion, minced 1 small jalapeno, and chopped 0.25 cup of cilantro. Stir gently to mix all ingredients evenly.
5. 5To warm the 8 count corn tortillas, place them one at a time directly over a medium-low gas flame for 15-20 seconds per side, until pliable and lightly charred. Alternatively, heat a dry skillet over medium heat to 300°F (150°C) and warm each tortilla for 30 seconds per side, or wrap the tortillas in a damp paper towel and microwave for 30-45 seconds until warm and soft.
6. 6To assemble, place a portion of the cooked 1 lb of shrimp into the center of each warmed corn tortilla. Top with a spoonful of the mango salsa. Serve the Spicy Shrimp Tacos immediately.

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