Spicy Shrimp Tacos with Mango Salsa (Gluten-Free)

Ingredients

• about 450 g Shrimp
• 8 Corn Tortillas
• 2 Mango
• 0.5 Red Onion
• 1 Jalapeño
• 0.25 cup Cilantro
• 2 tablespoons Lime Juice
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin
• 2 tablespoons Olive Oil

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

Instructions

1. 1Prepare the shrimp by peeling and deveining the about 450 g of shrimp. In a bowl, toss the shrimp with the 1 teaspoon of chili powder and the 0.5 teaspoon of cumin until evenly coated.
2. 2Make the mango salsa: Dice the 2 mangoes, the 0.5 red onion, and the 1 jalapeño into small pieces. Finely chop the 0.25 cup of cilantro. Combine all the diced ingredients and the chopped cilantro in a bowl. Add the 2 tablespoons of lime juice and mix well.
3. 3Heat the 2 tablespoons of olive oil in a 25.4 cm skillet over medium-high heat, which is about 190°C. Once the oil is shimmering, carefully add the seasoned shrimp in a single layer. Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. The internal temperature should reach 63°C.
4. 4Warm the 8 corn tortillas. You can do this by heating them 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 by filling each of the 8 warmed corn tortillas with the cooked shrimp. Spoon a generous amount of the prepared mango salsa over the shrimp.
6. 6Serve the spicy shrimp tacos immediately.

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