1. Make the crema: In a small bowl, mix together the sour cream, finely chopped chipotle chili + adobo sauce, lime juice, and salt. Taste and add more chipotle for more heat if you like.
2. Make the salsa: In a medium bowl, add the diced mango, diced red onion, diced jalapeño (seeds removed), chopped cilantro, juice of one lime, and kosher salt. Stir until all ingredients are evenly distributed.
3. In a separate medium bowl, add the peeled and deveined shrimp, chili powder, cumin, garlic powder, and kosher salt. Toss until evenly coated.
4. In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the shrimp in one layer and cook for 1-2 minutes per side until pink and golden brown around the edges.
5. In a clean, dry pan over medium-high heat, toast the tortillas one at a time for about 30 seconds per side, until lightly charred with golden brown spots. (Toast each tortilla right before serving so they’re warm and fresh!)
6. To assemble, spread a swipe of crema over the tortilla using the back of a spoon, then top with 3–4 shrimp, a spoonful of mango salsa, and a slice of avocado. Enjoy!
