For the shrimp:

1 lb medium shrimp, thawed, peeled, deveined

1 ½ tsp olive oil

1 ½ tsp chili powder

¾ tsp garlic powder

½ tsp paprika

½ tsp onion powder

½ tsp oregano

pinch of salt

For the mango salsa:

1 mango, peeled and diced

1 roma tomato, diced

1 avocado, diced

¼ cup cilantro, minced

1 Tbsp lime juice (about ½ lime)

pinch chipotle powder

For the taco sauce:

½ cup plain Greek yogurt

⅓ cup sour cream

juice of 1 lime

1 tsp hot sauce

½ tsp garlic powder

For assembling tacos:

1 Tbsp olive oil or butter

pinch of salt and pepper

½ cup shredded cabbage (purple or green)

tortillas (corn or flour)

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Pat shrimp dry with paper towels. Toss with olive oil and all seasoning ingredients until evenly coated. Set aside.
In a medium bowl, combine mango, tomato, avocado, cilantro, lime juice, and chipotle powder. Mix gently to make the salsa.
In a small bowl, whisk together Greek yogurt, sour cream, lime juice, hot sauce, and garlic powder to make the taco sauce. Set aside.
Heat olive oil or butter in a large skillet over medium heat. Cook shrimp in a single layer, about 2 minutes per side, until pink and curled into an “O” shape. Season lightly with salt and pepper, then remove from heat.
Warm tortillas over the stove or in a dry skillet.
Assemble tacos by layering shredded cabbage, shrimp, mango salsa, and taco sauce. Finish with a squeeze of lime and any additional toppings you like.

Add pineapple or papaya to the salsa for a tropical twist.
Make it spicier with jalapeños in the salsa or extra hot sauce in the taco sauce.
Use lettuce wraps instead of tortillas for a low-carb version.
Top with queso fresco or cotija for extra flavor.
Try grilling the shrimp instead of pan-searing for a smoky flavor.
Best enjoyed fresh—store components separately and assemble before serving.