Chipotle Shrimp Tacos with Mango Salsa

Mango Salsa:
1 mango, peeled and diced
1/2 red onion, chopped
1/2 cucumber, peeled, seeded and diced
1/3 cup cilantro, roughly chopped
1/2 cup shredded red cabbage
1 Tbsp. jalapenos, chopped
1 Tbsp. freshly squeezed lime juice
salt and pepper to taste

Shrimp:
1 lb. raw wild shrimp, peeled and de-veined
1 Tbsp. olive oil
1 tsp. chili powder
2 tsp. chopped garlic
8 small corn tortillas

To make salsa, mix together all ingredients and set aside. Meanwhile, in a mixing bowl, combine shrimp, olive oil, chili powder. Heat a large skillet over medium-high heat, add shrimp and cook for 1 1/2 to 2 minutes per side. Warm tortillas on stove just before serving. Once shrimp is cooked, spoon a few shrimp into each tortilla and top with mango slaw. Add a spoonful of guacamole if desired. Makes 4 servings. Pair with black bean, corn, avocado and quinoa salad for a quick and healthy weeknight meal.