Shrimp Tacos with Mango Salsa

Instructions

1 Marinate the shrimp: Add the shrimp to a medium sized bowl and season with the
lemon juice, paprika, garlic powder, blackening spice, cayenne, sea salt, and 1
tbsp of the minced cilantro. Stir all together and leave to the side to marinate
while you prep the other ingredients.
2 Avocado crema: In a small bowl, mash the avocado and mix together with the 3
tbsp sour cream, juice of 1 lime, ½ tbsp of cilantro, and sea salt to taste.
3 Grill Tortillas: On a gas stove, turn the front two burners to the lowest
setting. Place the tortillas right on the burner and supervise very closely.
(You’ll probably need the exhaust fan on). Use tongs to flip the tortillas when
the begin to char and brown, about 2 minutes.
4 On an electric stove, heat a small skillet and spray with nonstick spray. Add
the tortillas and grill for 2 minutes per side until they begin to brown.
5 To grill the shrimp, heat a medium skillet on medium heat. Drizzle with olive
oil or spray with nonstick spray. Add the shrimp and cook until they are pink
and no longer translucent, about 5-8 minutes, stirring when necessary to cook
evenly.
6 Assemble the tacos by spreading the crema onto the tacos, distributing the
shrimp, and topping with the shredded cabbage, diced mango, squeeze of lime
juice, and the remaining cilantro. Finally, spoon over the juices from the pan
created from sautéing the shrimp.