Instructions
Follow the steps and taste along the way.
Prepare the mango salsa
Dice the mango and cucumber. Toss them with 15 ml lime juice, the chopped cilantro, and 0.5 g salt.
Make the avocado cream
Mash the avocado with a fork until smooth, then stir in the Greek yogurt, 10 ml lime juice, half of the grated lime zest, and 0.5 g salt.
Sear the shrimp
Toss the shrimp with the smoked paprika, cumin, chili flakes, the remaining lime zest, and 1 g salt. Heat the oil in a skillet over medium-high heat. Sear the shrimp for about 1 to 2 minutes per side, until pink, opaque, and lightly browned at the edges.
Warm the tortillas
Briefly warm the corn tortillas in a clean, dry skillet for about 20 to 30 seconds per side. They should be warm and pliable, not dried out or hard.
Assemble the tacos
Divide the avocado cream among the tortillas, then add the shrimp and mango salsa. Serve immediately while the tortillas are warm and the shrimp are freshly seared.
