Shrimp Tacos with Fresh Mango (Print Version)

# Ingredients:

→ For the Shrimp

01 - Olive oil (2 teaspoons)
02 - Shrimp, peeled and deveined (1¼ pounds)
03 - Chili powder and salt to taste

→ For the Mango Salsa

04 - Mango, finely diced (1 cup)
05 - Red bell pepper, finely diced (½ cup)
06 - Jalapeño pepper, minced (½)
07 - Juice of 1 lime
08 - Cilantro leaves, finely chopped (½ cup)

→ For the Cilantro Lime Sauce

09 - Sour cream (1 cup)
10 - Cilantro leaves, roughly chopped (½ cup)
11 - Lime juice (2 teaspoons)
12 - Honey (1½ teaspoons)
13 - Green salsa (¼ cup)
14 - Salt and pepper to taste

→ For Assembly

15 - Shredded purple cabbage (1 cup)
16 - Corn or flour tortillas (8)

# Instructions:

01 - Heat olive oil over high heat. Season shrimp with chili powder and salt, then sear 2-3 minutes per side until pink and cooked through.
02 - Combine mango, bell pepper, jalapeño, lime juice, and cilantro in a bowl. Season with salt and refrigerate 15 minutes to 4 hours.
03 - Process sour cream, cilantro, lime juice, honey, and green salsa in food processor until smooth. Season with salt and pepper.
04 - Warm tortillas, then layer with cilantro sauce, cabbage, cooked shrimp, and top with mango salsa. Serve immediately.

# Notes:

01 - Salsa and sauce can be made up to 4 hours ahead
02 - Remove jalapeño seeds for milder salsa
03 - Can use light sour cream as alternative

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