Season the shrimp: Toss shrimp with olive oil, chipotle (or paprika), garlic powder, onion powder, salt, and pepper.
12-16 ounce shrimp, 1-2 tablespoons olive oil, Pinch of chipotle powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt & pepper to taste
Cook the shrimp: Heat a skillet over medium-high heat and sear shrimp for 2–3 minutes per side until pink and slightly browned.
Make the salsa: Mix diced mango, tomato, red onion, bell pepper, cilantro, jalapeño, garlic, lime juice, salt, and pepper in a bowl. Chill for a few minutes to let the flavors blend.
½ cup red bell pepper, ½ tomato, 1 mango, 2 tablespoon cilantro, 1 medium jalapeno or green serrano peppers, 1 teaspoon garlic, 1-2 lime juice, salt & pepper to taste, 2 tablespoon red onion
Prep the toppings: Shred cabbage, slice radishes, and get your lime wedges ready.
2-3 cups green cabbage, 2-3 radishes, lime wedges
Assemble the tacos: Add a little cabbage to each warm tortilla, top with shrimp, spoon over the mango salsa, and finish with jalapeño and cilantro.
jalapeno, cilantro
