Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine the 1 large diced mango, 1 minced habanero pepper, 0.5 cup finely diced red onion, 0.25 cup fresh lime juice, and 0.25 cup chopped cilantro; stir gently and set aside.

2. 2

   Pat 1.5 pounds of shrimp dry with paper towels, then season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque.

4. 4

   While the shrimp cooks, prepare the chipotle crema by whisking together 0.5 cup of sour cream, 1 tablespoon of minced chipotle in adobo sauce, and 1 tablespoon of fresh lime juice in a small bowl.

5. 5

   Warm 8 small corn tortillas by heating them in a dry skillet for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 20-30 seconds.

6. 6

   Assemble the tacos by placing a portion of the cooked shrimp into each warmed tortilla, then generously spoon some of the spicy mango habanero salsa over the shrimp.

7. 7

   Finish each taco with a drizzle of the homemade chipotle crema for a balanced flavor.