2 Tbsp. olive oil
1/2 lb. small peeled, deveined raw shrimp
1 (14-oz.) Rojo’s Mango Chipotle Salsa
Taco size corn tortillas, warmed
1 small peeled diced avocado
½ cup shredded cabbage
In skillet, heat oil until shimmering and hot, add shrimp and saute´ until pink, about 3 minutes. Stir in 1 cup Rojo’s Mango Chipotle Salsa and heat through. Spoon shrimp mixture into tortillas and top with avocado, cabbage and additional salsa. Makes 4-6 servings.