Spicy Coconut Curry Shrimp Tacos with Mango Salsa

Ingredients:

• For the Curry Shrimp:

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tbsp soy sauce
  • Salt and black pepper to taste

• For the Mango Salsa:

  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, seeded and minced (adjust to taste)
  • 2 tbsp lime juice
  • Salt and black pepper to taste

• Other:

  • 8 small corn tortillas, warmed
  • Toppings of your choice: avocado slices, shredded lettuce, sour cream, etc.

Instructions:

1. Prepare the Curry Shrimp: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, cumin, turmeric, and cayenne pepper; cook for 1 minute more.
2. Add diced tomatoes and their juice, coconut milk, and soy sauce to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has slightly thickened. Season with salt and black pepper to taste.
3. Add shrimp to the skillet and cook until pink and opaque, about 3-5 minutes per side.
4. Prepare the Mango Salsa: Combine diced mango, red onion, cilantro, jalapeño, lime juice, salt, and pepper in a bowl. Mix well and set aside.
5. Assemble Tacos: Fill warmed tortillas with curry shrimp and top with mango salsa and your desired toppings.