1 teaspoon chipotle or blended chili powder
1 garlic clove, smashed
½ Nature Isles Mango Pepper Sauce
1 pound medium shrimp (about 20), peeled and deveined
8 mini corn tortillas
2 limes, cut into wedges
1/2 small red onion diced
2Tbls. loosely packed fresh cilantro leaves, coarsely chopped
2 C. Finely shredded cabbage
Salt and pepper
For the sauce
Combine the chipotle, garlic and Nature Isles Mango Pepper Sauce
Puree until smooth and set to the side
For the shrimp
Heat a stovetop or outdoor grill to medium-high heat
In a large mixing bowl, combine 1-2 sprays of the Gourmè Mist Extra Virgin Olive Oil Mister, salt and pepper, toss to coat
Grill or sauté the shrimp until the shrimp has just turned pink and has curled, about 1 1/2 to 2 minutes on each side
Heat mini tortillas until slightly pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.)
Spoon the sauce on to the tortilla, then top with about 2 or 3 shrimp and squeeze a touch of lime juice on top, top with cilantro and cabbage and serve
