Spicy Shrimp Tacos with Mango Salsa

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 2 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 8 count Corn tortillas
• 1 large Mango
• 1/4 cup Red onion
• 1/2 count Jalapeño (optional)
• 1/4 cup Cilantro
• 2 tbsp Lime juice

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

Instructions

1. 1Combine the about 450 g Shrimp, 2 tsp Chili powder, 1 tsp Cumin, 1 tsp Garlic powder, 1/2 tsp Salt, and 1/4 tsp Black pepper in a medium bowl; toss until the shrimp are evenly coated.
2. 2Heat the 2 tbsp Olive oil in a 30.48 cm skillet over medium-high heat, which is about 190°C.
3. 3Add the coated about 450 g Shrimp to the hot 30.48 cm skillet in a single layer and cook for 2-3 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 63°C; remove the shrimp from the skillet and set aside.
4. 4While the shrimp cook, dice the 1 large Mango into 1.27 cm cubes, finely dice the 1/4 cup Red onion, and finely chop the 1/2 count Jalapeño (if using) and the 1/4 cup Cilantro. Combine the diced mango, red onion, chopped jalapeño (if using), and chopped cilantro in a medium bowl, then add the 2 tbsp Lime juice and toss gently to combine.
5. 5To warm the 8 count Corn tortillas, heat a dry 25.4 cm skillet over medium heat (about 148.9°C/150°C). Place one tortilla at a time in the skillet and heat for 20-30 seconds per side, until it is pliable and warm; repeat with the remaining tortillas.
6. 6To assemble each taco, place a portion of the cooked about 450 g Shrimp onto a warm 8 count Corn tortilla, then top generously with the prepared mango salsa. Serve immediately.

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