Shrimp and mango salsa tacos with avocado cream

For 4-6 people

1 jar of Gourmet Club mango salsa
600 g of raw prawn tails
4 cloves of garlic, chopped
1 chilli, chopped
Olive oil
Lime peel and lime juice
Salt and pepper
Avocado cream:
1 larger well-ripened avocado
1 dl sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 red onion, chopped
Salt and pepper
For forges:
Cornflakes
Fresh lettuce, cucumbers, tomatoes, jalapenos, etc.

Place the shrimps with garlic, chilli, olive oil, lime juice and cream in a bowl. Stir, season with salt and pepper and leave to marinate for about 15 minutes. Then heat the olive oil in a pan and fry the shrimp on both sides until they are discolored. Avoid overcooking. Then lift off the pan with the pan juices and sprinkle with more lime juice.
To make the avocado cream, process the avocado into a smooth cream. Add sour cream, mayonnaise, lime juice and chopped red onion. Season with salt and pepper.
To assemble the toasts, add fresh lettuce to the toasts, add avocado cream, shrimp and chopped vegetables. Finish with mango sauce and fresh coriander. Serve now.