SHRIMP TACOS WITH MANGO SALSA

Ingredients

• For the shrimp:
• 2 teaspoons olive oil
• 1 1/4 pounds of shrimp , peeled, deveined and tails removed
• chili powder and salt to taste

• For the mango salsa:
• 1 cup of mango finely diced
• ½ cup red bell pepper finely diced
• 1/2 of a jalapeno pepper minced (remove seeds and ribs to make it milder)
• juice of 1 lime
• ½ cup loosely packed cilantro leaves finely chopped

• For the creamy cilantro lime sauce:
• 1 cup sour cream (can use light)
• ½ cup fresh cilantro leaves roughly chopped
• 2 teaspoons lime juice
• 1 1/2 teaspoons honey

• ¼ cup prepared green salsa
• salt and pepper to taste
• 1 cup shredded purple cabbage
• 8 corn or flour tortillas

Instructions

• For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
• For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
• For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
• To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

Notes

Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.