Grilled Chipotle Shrimp Tacos on Corn Tortillas

Ingredients

Steps

1. Step 1

   In a medium bowl, combine chipotle peppers in adobo sauce, fresh lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper. Whisk well to create the marinade.

   • 2 tbspchipotle peppers in adobo sauce
   • 2 tbspfresh lime juice
   • 2 tbspolive oil
   • 3 clovesminced garlic cloves
   • 1 tspground cumin
   • 1 tspsalt
   • ½ tspblack pepper

2. Step 2

   Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15 minutes to allow the flavors to infuse.

   • 1 lblarge shrimp, peeled and deveined

3. Step 3

   Meanwhile, prepare the mango slaw by combining the julienned mango, shredded green cabbage, sliced red onion, and chopped cilantro in a large bowl. In a small bowl, whisk together fresh lime juice, honey, salt, and black pepper. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve.

   • 1 mediumripe mango, peeled and julienned
   • 2 cupsshredded green cabbage
   • ½ mediumthinly sliced red onion
   • ¼ cupfresh cilantro leaves, chopped
   • 1 ½ tbspfresh lime juice
   • 1 tsphoney
   • ½ tspsalt
   • ¼ tspblack pepper

4. Step 4

   Preheat a grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers to make grilling easier. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred, about 5-6 minutes total. Remove from heat.

   • 1 lblarge shrimp, peeled and deveined

5. Step 5

   Warm the corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred. Keep them warm wrapped in a clean kitchen towel.

   • 8 countscorn tortillas

6. Step 6

   Assemble the tacos by placing grilled shrimp on each warm tortilla, then topping with a generous scoop of mango slaw. Serve immediately for best texture and flavor.

   • 1 lblarge shrimp, peeled and deveined
   • 1 mediumripe mango, peeled and julienned