The first thing you want to do is make your sauce. In a blender or food processor add in the fresh mango, cilantro, ginger, garlic, lime, and chipotle. Blend until smooth. Pour into a small bowl and set aside

In a bowl mash the avocado, sour cream, lime, salt, and pepper together. Set aside

Get all of your toppings ready! Thinly slice the red cabbage and onion and chop fresh cilantro. Set aside

Heat up two pans over medium high heat. In one pan add butter and a little drizzle of oil. Keep the other pan dry

Liberally season your shrimp with salt and pepper and add to the heated up pan with the butter and oil. Shrimp cook very quickly so as soon as you see them turning white and curling, flip them, and only cook another minute more on the other side

While the shrimp are cooking heat up the tortillas in the dry hot pan. When they puff slightly turn them and cook on the other side

Now it’s time to assemble! Take the heated up tortilla and add a little bit of the avocado crema to the bottom. Add the shrimp, then all of the toppings you’d like, as well as a liberal drizzle of the mango sauce

Serve hot and devour! SO GOOD.