Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 ripe mango, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • Salt to taste
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • Lime wedges for serving

Instructions:

  1. In a bowl, combine shrimp with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper.
  2. In another bowl, mix diced mango, onion, jalapeño, lime juice, cilantro, and salt.
  3. Heat a non-stick skillet over medium-high heat. Add seasoned shrimp and cook for 3-4 minutes until pink and opaque.
  4. In the same skillet, warm the corn tortillas for 30 seconds on each side.
  5. On each tortilla, layer shredded cabbage and cooked shrimp, then top with mango salsa.
  6. Serve tacos with lime wedges on the side.