Spicy Shrimp Tacos with Mango Salsa (Gluten-Free)

Ingredients

• about 450 g Shrimp
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 0.5 tsp Garlic Powder
• 2 tbsp Lime Juice
• 1 each Mango
• 0.25 cup Red Onion
• 1 each Jalapeño
• 0.25 cup Cilantro
• 8 each Corn Tortillas
• 1 each Avocado

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

Instructions

1. 1In a medium bowl, combine the about 450 g of shrimp with the 1 tsp chili powder, 0.5 tsp cumin, 0.5 tsp garlic powder, and 2 tbsp lime juice. Toss everything together until the shrimp are evenly coated.
2. 2In a separate medium bowl, combine the 1 whole mango, diced into 1.27 cm cubes, the 0.25 cup red onion, finely diced, the 1 whole jalapeño, seeds removed and finely diced (if using), and the 0.25 cup cilantro, chopped. Stir to combine and set aside to let the flavors meld.
3. 3Heat a 25.4 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.
4. 4While the shrimp are cooking, warm the 8 corn tortillas. You can do this by placing them directly over a low gas flame for about 15-20 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-45 seconds until warm.
5. 5To assemble the tacos, place about 2-3 tablespoons of the cooked shrimp onto each of the 8 warm corn tortillas. Top the shrimp with a generous spoonful of the mango salsa. Add slices of the 1 whole avocado to each taco, if desired.

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