kosher salt and freshly ground black pepperto taste
For Chipotle Crema
½cupsour creamor Mexican crema
½mediumlimejuice and zest
1 ½tablespoonschipotle hot sauceor more to taste (such as Cholula brand chipotle hot sauce)
¼cupchopped fresh cilantroplus more for garnish (recipe note #2)
⅛teaspooncayenne pepperor more for spicier shrimp
1poundmedium shrimppeeled and deveined
To Make Mango Salsa
To a medium bowl add first 7 ingredients (mango through cilantro).
Add lime juice, olive oil, and cumin to mango mixture. Gently toss to coat. Season to taste with kosher salt and freshly ground black pepper. Set aside or cover and refrigerate if making well in advance.
To Chipotle Crema
In a small bowl, whisk together sour cream, lime juice and zest, chipotle hot sauce and kosher salt until smooth. Cover and refrigerate.
To Make Shrimp Tacos with Mango Salsa
In a large bowl, whisk together cilantro, salt, pepper, cumin, cayenne and 2 teaspoons of the olive oil. Add shrimp and gently toss to coat. Set aside.
Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; cook and stir until pink and just cooked through. Remove from heat.
Assemble Tacos: top one warm corn tortilla with ⅛ of the shrimp and spoon on desired amount of mango salsa. Drizzle with chipotle crema. Repeat with remaining tortillas, arranging on a serving platter as you go. Serve with lime wedges if desired.
I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.
You'll need ½ cup finely chopped fresh cilantro (plus more for optional garnish). Chop it all at once and divide for the separate recipe steps.
If you want lime wedges, you'll need an additional lime.