Chipotle Shrimp Tacos with Avocado-Mango Salsa

Serves 4

• 1 lb.  shrimp, peeled & deveined

• 2 tbsp. extra-virgin olive oil, divided

• 4 tbsp. shallots, finely chopped 

• 1 tsp. chipotle chili powder (or sub with chili powder mixed with a pinch of cayenne powder)

• 1 tsp. smoked paprika

• ¾ tsp. ground cumin

• ½ tsp. garlic powder

• ½ tsp. sea salt

• 4 tbsp. Greek yogurt

• 1 tbsp. fresh lime juice

• 2 tbsp. fresh cilantro, finely chopped

• 8 corn tortillas, warmed

For the avocado & mango salsa:

• 1 avocado, diced

• 1 mango, diced

• 1 jalapeño, seeds removed, finely diced

• 2 tbsp. cilantro, chopped

• zest & juice of 1 lime

• pinch of sea salt

Pat the shrimp dry with a paper towel and place into a large bowl. Add 1 tablespoon of olive oil, shallots, chipotle chili powder, smoked paprika, cumin, garlic powder and salt. Mix well to combine and set aside to stand for 10 minutes.

Place all the ingredients for the salsa into a medium bowl and stir to combine.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp mixture and arrange in a single layer. Cook the shrimps for 2-3 minutes on each side, until they become opaque. Transfer to a plate.

Prepare the lime sauce by combining the Greek yogurt, lime juice and cilantro in a small bowl, and mix well.

To assemble the tacos, spread a light layer of lime sauce on each warm tortilla, top with chipotle shrimp, and spoon over the salsa. Finish with additional sauce and cilantro, if desired.

Storage: Refrigerate leftover shrimp in an airtight container for up to 2 days. Store the leftover sauce and salsa separately in airtight containers for up to 3 days.