Baja Shrimp Tacos with Mango Salsa

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb shrimp, peeled and deveined 2 tbsp olive oil 1/4 cup lime juice 1 tsp chili powder 1/2 tsp ground cumin Salt and pepper to taste 12 small corn tortillas 2 cups shredded cabbage 1 ripe avocado, sliced 1 cup crumbled cotija cheese Fresh cilantro leaves

Instructions

1. In a large bowl, combine the shrimp, olive oil, lime juice, chili powder, cumin, salt, and pepper. Mix well and let marinate for 30 minutes.
2. Preheat an outdoor grill or grill pan to medium high heat. Grill the shrimp for 2 3 minutes per side, until pink and opaque. Remove from heat and set aside.
3. Warm the corn tortillas on the grill for 10 15 seconds per side.
4. To assemble tacos, place two shrimp in each tortilla, then top with cabbage, avocado slices, crumbled cotija cheese, and a few cilantro leaves. Serve immediately.

Chef’s Insight

For an extra smoky flavor, marinate shrimp in the sauce for at least 1 hour.

Notes

This recipe makes use of fresh seafood and vibrant flavors for a memorable street food experience.