Shrimp Tacos with Mango Salsa, Cabbage, Avocado & Spicy Yogurt

Directions

1. Wash and dry the produce. If using frozen shrimp, thaw in a colander under cold water and pat dry once thawed.
2. In a medium bowl, zest and juice the lime. Dice the mango and add to the bowl along with minced cilantro, minced jalapeño, and the chopped red onion. Sprinkle with salt and pepper and mix to combine the salsa; set aside.
3. Stir together the plain Greek yogurt, chili-garlic sauce, and a pinch of salt in a small bowl to make the spicy yogurt; set aside.
4. Heat a nonstick skillet over medium-high heat. Add virgin coconut oil and swirl to coat the bottom.
5. Mince the garlic and add it to the skillet; cook just until fragrant, about 30 seconds. Add the shrimp, season with salt and pepper, and cook until they are opaque and lightly pink, 1–2 minutes per side. Chop into small pieces and set aside.
6. Trim the root end from the cabbage, cut into quarters, remove the core, and slice into thin strips.
7. Halve and pit the avocado, then scoop out the flesh or slice crosswise from the skin as preferred.
8. Warm the corn tortillas in a separate skillet, in the oven, or in the microwave, as you like.
9. To serve, layer cabbage and avocado on each tortilla, top with shrimp, spoon over mango salsa, and finish with a drizzle of spicy yogurt.