Shrimp Tacos with Mango Salsa and Cilantro Lime Crema

We love tacos at our house. Any fillings, any combos, flour or corn, hard or soft shell - it's all good. Shrimp tacos are one of our favorites. These Chipotle Shrimp Tacos have been my go-to for a long time, but there are so many great shrimp taco recipes and ideas out there that I decided I had to try another variety. This one is GREAT.

I love food that is colorful and this fits the bill. But it also has to be tasty. And it is. I love the combo of flavors AND textures here. Crunchy cabbage, ripe mango, creamy sauce, shrimp with a simple chili powder rub - they all combine to make a GREAT dinner. This recipe is also perfect for summer because it involves having a burner on for precisely one minute. (A few more minutes for the tortillas, too, I guess....but certainly not more than 5 minutes total!)

I hope you enjoy these as much as we do!

There's more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Full Plate, Foodie Friday, Friday Frenzy, Food on Friday.

Shrimp Tacos with Mango Salsa and Cilantro Lime Crema

Shrimp:
2 teaspoons olive oil
1 pound large cooked shrimp
chili powder and salt to taste

Mango Salsa:
1 cup mango, finely diced (about 1 medium mango)
1/2 cup red bell pepper, finely diced
1/2 of a jalapeno pepper, minced
juice of 1 lime
1/2 cup loosely packed cilantro leaves, finely chopped

Cilantro Lime Crema:
1 cup sour cream (light is ok)
1/2 cup fresh cilantro leaves, roughly chopped
2 tsp. lime juice
1 1/2 tsp. honey
1/4 cup salsa verde

1 cup shredded purple cabbage or regular coleslaw mix
8 corn or flour tortillas

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 saute for one minute.

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 for the flavors to blend.

For the cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.

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.

Recipe Source: Adapted from Dinner at the Zoo