Spicy Shrimp Tacos with Charred Mango Salsa & Cilantro-Lime Crema

Ingredients

• 454g Intercity Packers Pacific White Shrimp
• 1/4 cup (for marinade) HERDEZ Mexican Salsa
• 12 small corn tortillas QUE PASA Organic Tortilla Chips
• 1-2, finely chopped (optional) BC BRINE Pickled Jalapeños
• 1/4 cup YUCATAN Authentic Guacamole
• 2, diced Mango
• 1/4, thinly sliced Red onion
• 1/4 cup, chopped Cilantro
• 2 tbsp, divided Lime juice
• 2 tbsp, divided Olive oil
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1/4 cup Sour cream
• to taste Salt and pepper

Instructions

1. Marinate the shrimp: In a bowl, combine Intercity Packers Pacific White Shrimp with 1/4 cup HERDEZ Mexican Salsa, chili powder, cumin, 1 tbsp olive oil, and salt and pepper. Let marinate for at least 15 minutes.
2. Prepare the charred mango salsa: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced mango and red onion. Cook, stirring occasionally, until slightly charred and softened, about 5-7 minutes. Remove from heat and mix with cilantro and 1 tbsp lime juice. Season with salt and pepper.
3. Make the cilantro-lime crema: In a small bowl, whisk together sour cream, remaining 1 tbsp lime juice, and a pinch of salt.
4. Cook the shrimp: Heat the marinated shrimp in the same skillet over medium heat until pink and cooked through, about 5-7 minutes.
5. Warm the QUE PASA Organic Tortilla Chips: Lightly char the corn tortillas over an open flame or in a dry skillet.
6. Assemble the tacos: Fill each tortilla with cooked shrimp, charred mango salsa, a dollop of cilantro-lime crema, YUCATAN Authentic Guacamole, and chopped BC BRINE Pickled Jalapeños (if using).
7. Serve immediately and enjoy!

Cuisine: Mexican

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: dinner