Shrimp Tacos with Mango Habanero Salsa

(If doing an instant pickle with your red onions, start with the instructions at the bottom for instant pickling. It adds about 13 minutes to the recipe cook time. See notes for directions on instant pickling.)

For the mango habanero salsa, toss all of the ingredients in a bowl and mix thoroughly. Make sure to hit it with a dash of salt and some cracked black pepper. Have a taste, and set aside.

Heat grapeseed oil in a pan over moderate heat. Sprinkle the shrimp with chili powder, a bit of salt and pepper, and toss to coat. Carefully set each shrimp into the pan and sear on each side. Cooking times will vary depending on the size of the shrimp, but note that it does not take shrimp long to cook at all. Just a few minutes! Raw shrimp are translucent and grey in color. Once they’re done, they’re opaque and pearly-pink in color. Watch them carefully and don’t leave them unattended as overcooked shrimp will result in a rubbery texture. You’re probably looking at approxiamtely 3 minutes of cook time for the shrimp, but be your own judge. Once shrimp are cooked, remove from heat and set aside.

Lay out the tortilla shells and start to layer your ingredients, starting with the shrimp and followed by the salsa, avocado, pickled onions, plain Greek yogurt, and parsley or cilantro garnish. Serve with lime wedges.

This pairs amazingly with a whit beer. I know from experience.

For the pickled red onions (optional):
Pour cider, water and honey into a medium saucepan and heat over moderate heat, whisking vigorously until honey dissolves. Bring to a simmer. Add salt and stir. Finally, add sliced onions and allow them to simmer for approximately 10–15 minutes, or until they turn really soft. They should also turn bright pink. Remove from heat, drain any excess liquid, and allow to sit at room temperature until they are ready for use. They also keep in the fridge for up to 5 days.