Ingredients :

  • For the shrimp:
  • 2 teaspoons olive oil
  • 1 1/4 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
  • 1/2 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 1/2 teaspoons honey
  • ¼ cup prepared green salsa
  • salt and pepper to taste
  • 1 cup shredded purple cabbage
  • 8 corn or flour tortillas

Directions :

  1. For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
  2. For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
  3. For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
  4. To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

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