🌮 Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce

🧂 Ingredients

For the Shrimp
• 1 lb (450 g) shrimp, peeled & deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lime

Mango Salsa
• 1 ripe mango, diced
• ½ red bell pepper, finely diced
• ¼ red onion, finely diced
• 1 small jalapeño, minced (optional)
• 2 tbsp fresh cilantro, chopped
• Juice of ½ lime
• Pinch of salt

Creamy Cilantro Sauce
• ½ cup sour cream or Greek yogurt
• ¼ cup mayo
• 1 small handful cilantro
• 1 tbsp lime juice
• 1 small garlic clove
• Salt to taste
• Optional: 1–2 tbsp water to thin

For Serving
• 8 small corn or flour tortillas
• Shredded cabbage or lettuce
• Extra cilantro
• Lime wedges

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🔥 Instructions

1. Make the Mango Salsa
1. In a bowl, combine mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt.
2. Mix gently and refrigerate until ready to use.

2. Make the Creamy Cilantro Sauce
1. Blend (or whisk finely chopped cilantro) with sour cream, mayo, lime juice, garlic, and salt until smooth.
2. Add a splash of water if you want it thinner.

3. Cook the Shrimp
1. Pat shrimp dry and toss with olive oil, chili powder, paprika, cumin, garlic powder, salt, pepper, and lime juice.
2. Heat a skillet over medium-high.
3. Cook shrimp 2–3 minutes per side until pink and cooked through.
4. Remove from heat and slice if desired.

4. Warm the Tortillas
• Heat tortillas in a dry skillet, or wrap in foil and warm in the oven.

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🌮 Assemble the Tacos
1. Add a little cabbage to each tortilla.
2. Top with shrimp.
3. Spoon mango salsa over the shrimp.
4. Drizzle generously with cilantro sauce.
5. Garnish with more cilantro + squeeze of lime.