Healthy Shrimp Tacos with Mango Salsa

40 mins
Serves 3
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Directions

  1. 1Make the crema: In a small bowl, mix together the sour cream, chipotle chili + adobo sauce, lime juice, and salt.
  2. 2Make the crema: In a small bowl, mix together the sour cream, chipotle chili + adobo sauce, lime juice, and salt.
  3. 3Make the crema: In a small bowl, mix together the sour cream, chipotle chili + adobo sauce, lime juice, and salt.
  4. 4Make the salsa: In a medium bowl, add the mango, red onion, jalapeño, cilantro, lime, and salt. Stir until all ingredients are evenly distributed.
  5. 5Make the salsa: In a medium bowl, add the mango, red onion, jalapeño, cilantro, lime, and salt. Stir until all ingredients are evenly distributed.
  6. 6Make the salsa: In a medium bowl, add the mango, red onion, jalapeño, cilantro, lime, and salt. Stir until all ingredients are evenly distributed.
  7. 7In a separate medium bowl, add the shrimp, chili powder, cumin, garlic powder, and salt. Toss until evenly coated.
  8. 8In a separate medium bowl, add the shrimp, chili powder, cumin, garlic powder, and salt. Toss until evenly coated.
  9. 9In a separate medium bowl, add the shrimp, chili powder, cumin, garlic powder, and salt. Toss until evenly coated.
  10. 10In a large skillet over medium high heat, heat the olive oil until shimmering. Add the shrimp in one layer and cook for 1-2 mins per side until pink and golden brown around the edges.
  11. 11In a large skillet over medium high heat, heat the olive oil until shimmering. Add the shrimp in one layer and cook for 1-2 mins per side until pink and golden brown around the edges.
  12. 12In a large skillet over medium high heat, heat the olive oil until shimmering. Add the shrimp in one layer and cook for 1-2 mins per side until pink and golden brown around the edges.
  13. 13In a clean, dry pan over medium-high heat, toast the tortillas one at a time for about 30 seconds per side, until lightly charred with golden brown spots.
  14. 14In a clean, dry pan over medium-high heat, toast the tortillas one at a time for about 30 seconds per side, until lightly charred with golden brown spots.
  15. 15In a clean, dry pan over medium-high heat, toast the tortillas one at a time for about 30 seconds per side, until lightly charred with golden brown spots.
  16. 16Spread a swipe of crema over the tortilla using the back of a spoon, then top with 3–4 shrimp, a spoonful of mango salsa, and a slice of avocado.
  17. 17Spread a swipe of crema over the tortilla using the back of a spoon, then top with 3–4 shrimp, a spoonful of mango salsa, and a slice of avocado.
  18. 18Spread a swipe of crema over the tortilla using the back of a spoon, then top with 3–4 shrimp, a spoonful of mango salsa, and a slice of avocado.

Ingredients

  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 chipotle chili in adobo (from a can), finely chopped
  • 0.5 chipotle chili in adobo (from a can), finely chopped
  • 0.5 chipotle chili in adobo (from a can), finely chopped
  • 1 tsp adobo sauce from the can
  • 1 tsp adobo sauce from the can
  • 1 tsp adobo sauce from the can
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh lime juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 large ripe mango, peeled & diced small
  • 1 large ripe mango, peeled & diced small
  • 1 large ripe mango, peeled & diced small
  • 0.25 red onion, diced small
  • 0.25 red onion, diced small
  • 0.25 red onion, diced small
  • 0.5 medium jalapeño, seeds removed and diced small
  • 0.5 medium jalapeño, seeds removed and diced small
  • 0.5 medium jalapeño, seeds removed and diced small
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh cilantro
  • 1 lime, juice
  • 1 lime, juice
  • 1 lime, juice
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 1 lb large shrimp, peeled and deveined
  • 1 lb large shrimp, peeled and deveined
  • 1 lb large shrimp, peeled and deveined
  • 1.5 tsp chili powder
  • 1.5 tsp chili powder
  • 1.5 tsp chili powder
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 6 cassava flour tortillas
  • 6 cassava flour tortillas
  • 6 cassava flour tortillas
  • 1 avocado, sliced
  • 1 avocado, sliced
  • 1 avocado, sliced

Equipment

small bowlmedium bowllarge skilletpanknifeblack spatulalime juicer