Shrimp are always amazing in tacos and even better with a homemade mango salsa. Use your favorite Cajun seasoning to marinate the shrimp. For the best results, marinate the shrimp overnight with a splash of tequila too if you have the time.

Prepare the shrimp. If you can find them, Argentine pink shrimp are the best. Peel and devein, pat dry, and toss heavily with Cajun seasoning. Allow to marinate in the refrigerator for at least 30 minutes.

Prepare the salsa. Dice 1 mango, 1 shallot, 1 jalapeno (remove seeds if you want less heat), and 1 cloves of garlic. Toss in a bowl with a handful of chopped cilantro and the juice and zest of 1 lime. Season to taste with salt and allow to marinate for at least 30 minutes.

Pan sear the shrimp in a non-stick pan over medium-high heat in avocado oil for 2 minutes per side. Do not overcrowd the pan, may have to cook the shrimp in batches.

Serve on warmed corn tortillas (double them so they don’t fall apart) with the mango salsa and a sprinkle of cotija cheese with a wedge of lime.