1 lb (450 g)shrimppeeled, deveined and tails removed
salt to taste
For the cilantro lime sauce:
½ cup (115 g)Greek yogurt 2% fatyou can use sour cream
¼ cup (15 g)fresh cilantroroughly chopped
You will also need:
8small corn tortilla
1 cup (100 g)red cabbageshredded
Prepare the mango salsa
combine all the ingredients in a bowl, cover the bowl and place it in the fridge.
Cook the shrimp
heat the olive oil in a a large skillet over medium high heat. Season both sides of the shrimp with chili powder, paprika, cayenne pepper, and salt. Add the shrimp to the hot pan and sautee for 5-6 minutes, flipping occasionally, until the shrimp are pink and cooked through.
Prepare the cilantro lime sauce
blend all the ingredients in a food processor until your desired consistency is reached. Add a little water if needed.
Assemble the tacos
warm the tortillas. Spread a spoonful of cilantro lime sauce on the tortilla, add a handful of shredded red cabbage and place the shrimp on top of the cabbage.Top with the mango salsa, drizzle more sauce over the whole thing and serve.