Shrimp Tacos with Mango Salsa

Serves: 4 servings

INGREDIENTS
For the shrimp: 2 teaspoons olive oil 1 and ¼ 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 ½ 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 and ½ teaspoons honey ¼ cup prepared green salsa salt and pepper to taste 1 cup shredded purple cabbage 8 corn or flour tortillas .

INSTRUCTIONS
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.

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 creamy 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. NOTES Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.