Ingredients – serving 3
- Frozen Mangos 1 1/2 Cups
- 1/4 Red onion or pickled red onion
- 1/2 Jalapeno seeds removed and diced small
- 2 Tablespoons fresh cilantro
- The Juice of 1 lime
- 1/4 tsp kosher salt
- 1 pound shrimp, peeled and deveined
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1 Tbsp Olive Oil
- 6-8 mission carb balance tortillas
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 tablespoon adoba paste (1 tsp tomato paste, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp apple cider vinegar, garlic powder. Stir together)
Instructions
- Make the crema: in a small bowl mix the sour cream with the adoba paste, mix a little lime juice to make the consistency you want.
- Make the salsa: in a medium bowl, add the mango, red onion, jalapeno, cilantro, lime and salt. Stir until all the ingredients are evenly distributed.
- In a separate medium bowl, add the shrimp, chili powder, cumin, garlic powder, and salt. Stir until all ingredients are evenly distributed.
- In a large skillet over medium heat, heat the olive oil until simmering. Add the shrimp in one layer and cook for 1/2 minutes per side until pink and golden brown around the edges.
- In a clean, dry pan over medium – high heat, toast the tortillas one at a time for about 30 seconds per side, until lightly charred.
- Spread a swipe of crema over the tortilla using the back of a spoon, then top with 3-4 shrimp, a spoonful of mango salsa, and slice of avocado.
