Healthy Shrimp Tacos with Mango Salsa
Directions
- 1Make the crema: In a small bowl, mix together the sour cream, chipotle chili + adobo sauce, lime juice, and salt.
- 2Make the salsa: In a medium bowl, add the mango, red onion, jalapeño, cilantro, lime, and salt. Stir until all ingredients are evenly distributed.
- 3In a separate medium bowl, add the shrimp, chili powder, cumin, garlic powder, and salt. Toss until evenly coated.
- 4In 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.
- 5In 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.
- 6Spread 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 chipotle chili in adobo (from a can), finely chopped
- 1 tsp adobo sauce from the can
- 1 tbsp fresh lime juice
- 1 pinch salt
- 1 large ripe mango, peeled & diced small
- 0.25 red onion, diced small
- 0.5 medium jalapeño, seeds removed and diced small
- 2 tbsp chopped fresh cilantro
- 1 lime, juice
- 0.25 tsp kosher salt
- 1 lb large shrimp, peeled and deveined
- 1.5 tsp chili powder
- 1.5 tsp cumin
- 0.5 tsp garlic powder
- 1 tsp kosher salt
- 1 tbsp olive oil
- 6 cassava flour tortillas
- 1 avocado, sliced
Equipment
small bowlmedium bowllarge skilletpanknifeblack spatulalime juicer
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