For Mango Salsa

• 1 small mango, peeled, pitted, and diced small
• 1 small avocado, peeled and diced small
• 1/4 cup finely chopped red cabbage
• 1/2 small red bell pepper, finely chopped
• 1 small green onion, finely chopped
• 1 small jalapeño, seeded and minced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon fresh lime juice (about 1/2 lime)
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste

For Chipotle Crema

• 1/2 cup sour cream or Mexican crema
• 1/2 medium lime, juice and zest
• 1 1/2 tablespoons chipotle hot sauce or more to taste
• 1/4 teaspoon kosher salt

• For Shrimp Tacos

  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper or more for spicier shrimp
  • 1 tablespoon olive oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 8 corn tortillas
  • Lime wedges for garnish (optional)