Shrimp Mango Tacos

Instructions

1. 1

   Use refrigerated, peeled and deveined raw shrimp and purchased ready-to-eat soft flour tortillas, approximately 20 cm wide and 45 g each. Dice the peeled mango flesh and red onion, chop the cilantro and finely shred the cabbage.

2. 2

   In a bowl, combine the mango, onion, cilantro, 15 ml lime juice and ¼ teaspoon salt. Keep this salsa, the cabbage and yogurt cold until assembly.

3. 3

   Pat the shrimp dry with paper towels, then season with the chili powder, cumin and remaining ½ teaspoon salt. Wash your hands and clean any surfaces or utensils that touched raw shrimp before handling the toppings or tortillas.

4. 4

   Preheat one deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add 7.5 ml olive oil and half the shrimp in a single layer. Cook uncovered for 3–4 minutes, turning halfway through, until a food thermometer inserted sideways into the thickest shrimp reads 145°F/63°C. Transfer to a clean plate.

5. 5

   Add the remaining 7.5 ml oil and remaining shrimp to the same skillet. Cook uncovered over medium-high heat for another 3–4 minutes, turning halfway through and checking for 145°F/63°C. Turn off the heat, return the first batch to the skillet and toss everything with the remaining 15 ml lime juice; the small amount of juice should coat the shrimp without pooling.

6. 6

   Use the ready-to-eat tortillas straight from the package. Divide the yogurt, cabbage, shrimp and mango salsa among all eight tortillas. Serve two generously filled tacos per person.