Shrimp Chalupa With Mango Salsa

• 1 cup chopped peeled mango
• 3 tablespoons prechopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 3/4 teaspoon salt, divided
• 1/2 teaspoon chili powder
• 1/4 teaspoon chipotle chile powder
• 32 large peeled, deveined shrimp (about 1 1/4 pounds)
• 1 1/2 tablespoons olive oil, divided
• 8 (6-inch) corn tortillas

1. Combine the first 4 ingredients in a bowl, and stir in 1/4 teaspoon salt. Set aside.
2. Combine remaining 1/2 teaspoon salt, chili powder, chipotle powder, and shrimp in a large bowl. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; cook 2 minutes on each side or until shrimp are done. Remove shrimp from pan; keep warm.
3. Wipe pan clean with a paper towel. Return pan to heat; add 1 teaspoon oil to pan. Place 3 tortillas in pan; cook 30 seconds on each side or until tortillas puff slightly. Repeat procedure with remaining oil and tortillas.
4. Place 2 tortillas on each of 4 plates, and arrange 4 shrimp on each tortilla. Top shrimp with about 2 tablespoons mango mixture, and serve immediately.

mango, red onion, fresh cilantro, lime juice, salt, chili powder, chile powder, shrimp, olive oil, corn tortillas

Taken from www.myrecipes.com/recipe/shrimp-chalupa-with-mango-salsa (may not work)