These shrimp tacos with mango salsa are a quick and easy dinner option that features tender shrimp, sweet and tangy mango salsa, and creamy cilantro lime sauce, all inside warm corn tortillas.
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
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.
The mango salsa and cilantro sauce can be made up to 4 hours in advance.