Ingredients:

• 1 lb Large shrimp shelled deveined
• 1 can (13.5 oz.) coconut milk
• 1.5 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground allspice (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups mango chunks partially frozen
• 1 Medium jalapeno minced
• 1/2 cup red onion diced
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro
• 2 teaspoons canola oil
• 6-inch corn tortillas (or flour tortillas) toasted

Method:

1. Combine shrimp, coconut milk, garlic powder, cumin, chili powder, allspice, salt and pepper in a bowl. Cover; refrigerate 2 hours or overnight.
2. Chop mango chunks and combine with jalapeno, red onion, lime juice and cilantro, in bowl; set aside. Refrigerate until ready to cook shrimp.
3. Drain shrimp; discard marinade. Chop shrimp in small pieces.
4. Heat oil in large non-stick skillet over medium high heat. Add drained shrimp to pan and sauté 5 to 7 minutes, or until pink and cooked through.
5. Spoon shrimp into tortillas, top with salsa and roll up.