Shrimp Tacos with Mango Salsa & Spicy Yogurt.

  • ½ small bunch
    cilantro
  • 1 clove
    garlic
  • ½
    jalapeño pepper
  • 1
    lime
  • 1
    mango
  • ½ cup
    plain Greek yogurt
  • ¾ lb
    raw peeled shrimp, fresh or frozen
  • ¼ small head
    red cabbage
  • 6
    small corn tortillas
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    salt
  •  
    virgin coconut oil
  • 1
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    ¾ lb raw peeled shrimp, fresh or frozen
  • 2
    Wash and dry the fresh produce.
    1 mango
    1 lime
    ¼ small head red cabbage
    ½ small bunch cilantro
    ½ jalapeño pepper
  • 3
    To make the salsa, grate all of the zest from the lime into a medium bowl, then juice them.
  • 4
    Peel the mango and slice the flesh away from the pit, starting with the flat sides. Medium dice the mango and add to the bowl with the lime.
  • 5
    Peel and mince the onion and add to the bowl with the mango and lime juice.
    ½ medium yellow onion
  • 6
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Reserve some for garnish and add the rest to the bowl with the mango mixture.
  • 7
    Seed and remove ribs of the jalapeno with a spoon. Be careful, with jalapenos, not to touch your eyes and ensure you wash your hands after handling or wear gloves while preparing. Finely dice the pepper and add to the salsa bowl.
  • 8
    Season the salsa with salt and pepper and stir to combine. Set aside.
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    Mix yogurt with chili garlic sauce, season with salt and set aside.
    ½ cup plain Greek yogurt
    ½ tsp chili-garlic sauce
    ¼ tsp salt
  • 10
    Preheat a skillet over medium-high heat.
  • 11
    Trim off and discard the root end of the cabbage; quarter the cabbage lengthwise and remove the core. Slice crosswise into 1-inch pieces.
  • 12
    Peel and mince or press the garlic.
    1 clove garlic
  • 13
    Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic to the pan and stir until fragrant, 30 seconds - 1 minute.
    1 tsp virgin coconut oil
  • 14
    Add the shrimp to the skillet and season with salt and pepper. Cook until opaque, 1-2 minutes per side. Once done, chop into small pieces and set aside.
    ¼ tsp salt
    ⅛ tsp black pepper
  • 15
    Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.
    6 small corn tortillas
  • 16
    To serve, divide tortillas between plates, top with cabbage, shrimp, salsa, and spicy yogurt. Sprinkle with reserved cilantro, enjoy!