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@sdt.93: #bts #btsarmy #army
Saoudatou
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Region: FR
Sunday 28 June 2026 09:31:01 GMT
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INGREDIENTS For the Shrimp: 1 pound large shrimp, peeled, deveined, and tails removed 1 tablespoon olive oil ¾ teaspoon chili powder ¼ teaspoon smoked paprika (optional for depth) ¼ teaspoon garlic powder Salt and black pepper, to taste For the Mango Salsa: 1½ cups ripe mango, diced small ⅓ cup red bell pepper, finely chopped 1 small jalapeño, minced (remove seeds for mild flavor) 2 tablespoons red onion, finely diced Juice of 1 fresh lime 2 tablespoons chopped cilantro Pinch of salt For the Creamy Cilantro Lime Sauce: ¾ cup sour cream (or Greek yogurt for a lighter version) ⅓ cup fresh cilantro leaves, chopped 1 tablespoon lime juice 1 teaspoon honey 3 tablespoons mild green salsa Salt and pepper, to taste For Assembly: 6 small corn or flour tortillas 1½ cups shredded purple cabbage Lime wedges, for serving INSTRUCTIONS 1. Prepare the Mango Salsa In a mixing bowl, combine diced mango, red bell pepper, jalapeño, red onion, lime juice, and cilantro. Add a pinch of salt and stir until evenly mixed. Cover and refrigerate while you prepare the shrimp and sauce. 2. Make the Creamy Cilantro Lime Sauce Place sour cream, cilantro, lime juice, honey, and green salsa into a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper. Chill until ready to serve. 3. Cook the ShrimpµHeat olive oil in a large skillet over medium-high heat. In a bowl, toss the shrimp with chili powder, paprika, garlic powder, salt, and pepper. Add the shrimp to the hot pan in a single layer and cook for 2–3 minutes per side, or until pink and lightly seared. Remove from heat and set aside. 4. Assemble the Tacos Warm the tortillas in a dry skillet or microwave until soft and flexible. Spread a spoonful of the creamy cilantro sauce on each tortilla. Add a handful of shredded cabbage, then top with shrimp and a scoop of mango salsa. Finish with an extra drizzle of sauce and a squeeze of lime juice. Enjoy!🌺
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