Ingredients:

1 lb large shrimp, peeled and deveined
2 tsp Badia Mango Pepper
2 tsp Badia Lime Pepper
1 tsp Badia Lemon Pepper
2 tbsp olive oil
Zest and juice of
1 lime1 ripe mango, peeled, pitted, and diced
1/2 red onion, finely chopped
1 jalapeño, seeds removed and finely chopped
Zest and juice of 1 lime
1/4 cup fresh cilantro, chopped
Salt, to taste

Instructions:

Marinate the Shrimp: In a bowl, combine the Badia Mango Pepper, Badia Lime Pepper, Badia Lemon Pepper, olive oil, lime zest, and lime juice. Add the shrimp and toss to coat. Let marinate for 15-30 minutes.
Prepare the Mango Salsa: In a separate bowl, combine the diced mango, red onion, jalapeño, lime zest, lime juice, and cilantro. Season with salt to taste. Mix well and set aside.
Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat.
Assemble the Tacos: Warm the corn tortillas on a skillet or directly over a gas flame until they're soft and pliable. Place a few slices of purple cabbage on each tortilla, followed by 3-4 shrimp. Top with a generous spoonful of mango salsa. Drizzle with sour cream or Greek yogurt if desired. Garnish with fresh cilantro leaves.
Serve immediately with lime wedges on the side.