Smoky Shrimp Tacos with Chorizo Beans & Mango Salsa

For the chorizo beans:
Heat a small saucepan to medium-high heat. Add chorizo and cook until browned; drain off excess fat. Add black beans and mango juice; reduce heat. Place lid on saucepan and allow to simmer for 10-15 minutes, stirring occasionally. Add additional mango juice if mixture becomes dry.

To marinate the shrimp:
Combine chili powder, smoked paprika, chipotle chilies, adobo sauce, lime zest, lime juice and honey in a bowl. Place shrimp in the bowl and allow to marinate while you make the salsa.

For the mango salsa:
Combine mango, red onion, lime zest, lime juice and cilantro in a bowl. Mix and set aside.

For the shrimp:
Heat oil in a large skillet to medium-high heat. Add shrimp to hot pan (possibly in 2 batches so they aren’t crowded) and sauté until shrimp starts to curl. Turn heat off.

To assemble tacos, scoop a few tablespoons of chorizo beans into each tortilla. Place 3-4 shrimp on top of chorizo beans. Top with crumbly cheese and mango salsa and drizzle with lime crema.