Grilled Shrimp Tacos with Mango Slaw

Instructions

1. 1

   In a large bowl, toss 1½ lbs peeled and deveined large shrimp with 2 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, and salt and pepper to taste until evenly coated.

2. 2

   Thread the shrimp onto skewers or leave them loose. Preheat the grill to high heat (450°F or 232°C) and grill the shrimp for 2–3 minutes per side until they are pink, curled, and slightly charred. Do not overcook; shrimp become rubbery past an internal temperature of 150°F (65°C).

3. 3

   While the shrimp grill, prepare the mango slaw by tossing together 2 cups shredded purple cabbage, 1 peeled and julienned mango, ¼ cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 1 tablespoon honey, and ½ minced jalapeño in a bowl. Season with a pinch of salt and let sit for 5 minutes to soften the cabbage slightly.

4. 4

   Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable. Spread a spoonful of sour cream or crema on each tortilla.

5. 5

   Layer each tortilla with a generous portion of mango slaw and 3–4 grilled shrimp. Squeeze extra lime juice over the top for added flavor.

6. 6

   Serve immediately while the shrimp and tortillas are warm, garnished with additional cilantro if desired.