Easy Mango Shrimp Tacos

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  Shrimp(454g)
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  Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tortilla, Flour, Regular, Shelf Stable
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  Mango Salsa, Prepared
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  Greek Yogurt (Nonfat)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lime Juice, Fresh
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  Honey(5g)
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  Chili powder(3g)
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  pinch of salt

Instructions

1. 1In a small bowl, whisk together the nonfat Greek yogurt, lime juice, honey, and chili powder until smooth. Taste and adjust sweetness or spice as needed. Set the crema aside.
2. 2Pat the shrimp dry with paper towels, then toss in a large bowl with the taco seasoning packet until evenly coated.
3. 3Heat the olive oil in a large sauté pan over medium-high heat for 1–2 minutes until shimmering.
4. 4Add the seasoned shrimp to the pan and cook 4–6 minutes, stirring occasionally, until the shrimp are opaque throughout and no longer translucent inside. Transfer to a clean plate.
5. 5Warm the flour tortillas in the same pan over medium heat for 30–45 seconds per side until pliable, then stack on a clean plate.
6. 6Assemble each tortilla with a portion of the cooked shrimp, a few spoonfuls of mango salsa, and a drizzle of the chili lime crema.
7. 7Divide the assembled tacos evenly into 6 airtight containers while warm, keeping salsa and crema on the side in small containers to prevent sogginess during storage.
8. 8Refrigerate for up to 3 days. Reheat the shrimp gently in a microwave or on the stovetop over low heat before assembling fresh tacos, or eat cold.