Shrimp Tacos with Mango Salsa


For the shrimp:
2 teaspoons olive oil
1 and ¼ 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
½ 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 and ½ teaspoons honey
¼ cup prepared green salsa
salt and pepper to taste

1 cup shredded purple cabbage
8 corn or flour tortillas


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