Shrimp Tacos with Mango Salsa
Could your taco night use a summer makeover? This refreshing alternative is sure to be a hit! A sweet and fresh mango salsa adds tropical flair to this quick and easy dinner option, and perfectly complements the chili-seasoned shrimp, crunchy cabbage, and creamy cilantro lime sauce served in warm taco shells.
Ingredients:
For shrimp:
2 tsp. olive oil
1¼ lbs. shrimp, peeled and deveined w/tails removed
Chili powder, to taste
Sea salt, to taste
For mango salsa:
1 c. Hale Groves South Florida Mango, finely diced
½ c. red bell pepper finely diced
½ jalapeno pepper, minced with seeds and ribs removed
Juice of 1 lime
½ c. cilantro leaves finely chopped
For creamy cilantro lime sauce:
1 c. sour cream
½ c. cilantro leaves roughly chopped
2 tsp. lime juice
1 1/2 tsp. honey
¼ c. prepared green salsa
Sea salt, to taste
Ground black pepper, to taste
For assembly:
1 c. purple cabbage, shredded
8 corn or flour tortillas
Directions:
- For shrimp: Heat olive oil over high heat in a large pan. Season both sides of shrimp with chili powder and salt to taste. Place shrimp in a single layer in pan and sear until shrimp are pink and cooked through (2-3 minutes).
- For mango salsa: Combine all ingredients in a bowl, add salt to taste. Cover bowl and place in the refrigerator for at least 15 minutes or up to 4 hours.
- For creamy cilantro sauce: Place all ingredients in food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
- To serve: Warm tortillas. Add a spoonful of sauce, a handful of cabbage and place shrimp on top of the cabbage. Top with mango salsa and serve immediately.