Coconut-Lime Shrimp Tacos with Mango Salsa and Avocado Crema

In a medium bowl, combine 1 cup of coconut milk, the juice of 2 limes, 2 cloves of minced garlic, 1 teaspoon of chili powder, and 1/2 teaspoon of salt.

Whisk until well blended. Add 1 pound of peeled and deveined shrimp to the marinade, ensuring they are fully coated.

Cover and refrigerate for at least 30 minutes. Meanwhile, prepare the mango salsa by dicing 1 ripe mango, 1/2 red onion, and 1 jalapeño.

In a bowl, mix the diced mango, onion, and jalapeño with the juice of 1 lime, 1/4 cup of chopped cilantro, and a pinch of salt.

Set aside. For the avocado crema, blend 1 ripe avocado, 1/2 cup of sour cream, the juice of 1 lime, and a pinch of salt in a food processor until smooth.

Heat a large skillet over medium-high heat and add the marinated shrimp, cooking for 2-3 minutes on each side until they are pink and opaque.

Warm 8 corn tortillas in a dry skillet or microwave. To assemble the tacos, place a few shrimp on each tortilla, top with mango salsa, and drizzle with avocado crema.

Serve immediately with lime wedges on the side.