Corn Tacos with Seared Shrimp, Mango Salsa, and Avocado Cream

Instructions

1. 1

   Prepare the mango salsa

   Dice the mango and cucumber. Toss them with 15 ml lime juice, the chopped cilantro, and 0.5 g salt.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.