Ingredients
For the Shrimp:
- 1 lb. medium raw shrimp, peeled and deveined with tails removed and thawed if frozen, patted dry
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ancho chili powder (may sub with additional chili powder for less spice)
- ½ teaspoon fine salt
For the Mango Salsa:
- 1 medium mango, small diced (1 ¾ to 2 cups)
- 1 avocado, peeled and diced
- ½ cup small diced red onion (½ of a small red onion)
- ½ cup finely chopped fresh cilantro
- ½ jalapeno, finely chopped, seeds and membranes removed (optional)
- Juice of 1 large or 2 small limes (3 tablespoons)
- 1 teaspoon coarse salt
For Serving:
- 8 corn tortillas, warmed
- 1 cup shredded red cabbage or coleslaw mix
- ¼ cup crumbled cotija cheese or feta cheese
Instructions
- Preheat the grill to medium-high heat (375-400℉).
- In a medium bowl, toss shrimp with oil. Set aside.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. Sprinkle over shrimp and toss to coat.
- To make the salsa, combine the diced mango, avocado, red onion, cilantro, and jalapeno. Squeeze the lime juice on top and sprinkle with salt. Use a spoon to gently combine.
- Thread the shrimp on skewers and place the skewers on the grill grate. Cook for 2-3 minutes on each side or until shrimp are cooked through.
- Remove the shrimp from the grill and divide among the tortillas. Top each taco with shredded cabbage, 1-2 tablespoons of salsa, and ½ tablespoon crumbled cotija cheese, if using.
Notes
I typically thread the shrimp onto skewers to make grilling easier. Either wooden skewers or metal skewers work, but soak wooden skewers for at least 30 minutes before grilling to help prevent burning. A grill basket can keep smaller shrimp from slipping through the grill grates, but I won’t use one for medium or large raw shrimp.
For a milder flavor, replace the ancho chili powder with additional regular chili powder or reduce the amount of jalapeño in the mango salsa. For a dairy-free option, simply omit the cheese.
Oven instructions: Position an oven rack in the upper third of the oven and preheat the broiler on high. Line a baking sheet with foil and lightly coat it with cooking spray. Arrange the shrimp skewers in a single layer and broil for 2-3 minutes per side, or until the shrimp are opaque.
Nutrition Information
- Serving Size: ¼ recipe (without cheese)
- Calories: 315
- Fat: 10 g
- (Sat Fat: 1 g)
- Sodium: 650 mg
- Carbohydrate: 38 g
- (Fiber: 7 g
- Sugar: 9 g)
- Protein: 21 g