Description
Vibrant tacos filled with smoky grilled shrimp and topped with a refreshing mango avocado salsa.
Ingredients
Scale
- 1 lb. medium raw shrimp, peeled and deveined
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ancho chili powder
- 1/2 teaspoon fine salt
- 1 medium avocado, diced
- 1 cup diced fresh mango or grape tomatoes, quartered
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup red onion, finely chopped
- 1 garlic clove, minced
- 1/2 small jalapeño, finely minced
- 2 tablespoons lime juice
- Fine salt to taste
- 8 corn tortillas, warmed
- 1 cup shredded red cabbage or coleslaw mix
- 1/4 cup crumbled cotija cheese or feta cheese (optional)
Instructions
- Preheat the grill to medium-high heat (375-400°F).
- Toss shrimp with oil and set aside.
- Combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt in a small bowl. Sprinkle the spice mixture over shrimp and toss to coat evenly.
- Combine avocado, mango, cilantro, onion, jalapeño, and lime juice in a medium bowl to make the salsa. Gently fold to combine and season with salt to taste. Refrigerate while you grill the shrimp.
- Thread shrimp on skewers and grill for 2-3 minutes on each side until cooked through and slightly charred.
- Remove shrimp from the grill and divide among warmed tortillas. Top each taco with shredded cabbage, 1-2 tablespoons of mango-avocado salsa, and crumbled cotija cheese if using.
Notes
Feel free to adjust spices and toppings according to personal preference. Allow salsa to chill for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg