Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1 pound (450 grams) peeled and deveined large shrimp with 2 tablespoons minced chipotle peppers in adobo sauce, 2 tablespoons fresh lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat evenly and let marinate for 10 minutes.

2. 2

   Prepare the mango salsa by combining 1 large diced ripe mango, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 small deseeded and minced jalapeño in a separate bowl; stir gently and set aside.

3. 3

   For the avocado crema, mash 1 large ripe avocado in a small bowl, then stir in 1/4 cup plain Greek yogurt and 1 tablespoon fresh lime juice until smooth; season with a pinch of salt and pepper to taste.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.

5. 5

   Warm 12 small corn tortillas by heating them briefly in a dry skillet over medium heat for 15-20 seconds per side, or wrap them in damp paper towels and microwave for 30-60 seconds until pliable.

6. 6

   To assemble the tacos, place a small amount of the cooked chipotle shrimp into each warm tortilla, then top with a generous spoonful of the fresh mango salsa and a drizzle of the creamy avocado crema.