Ingredients
- 1 lb large shrimp (16/20 count)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 8 small corn tortillas
- 2 cups red cabbage
- 1 large ripe mango
- 1 jalapeño
- 1/4 cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1/4 tsp kosher salt
- 1/2 cup sour cream
- 1-2 chipotle peppers in adobo sauce
- 1 tsp adobo sauce
- 1 tbsp fresh lime juice
- kosher salt
- lime wedges
- flaky sea salt
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Instructions
- Make the slaw first so it has time to sit. Combine the red cabbage, mango, jalapeño, and cilantro in a medium bowl. Add lime juice, honey, and salt. Toss well and set aside at room temperature.
- Make the chipotle crema by stirring together the sour cream, minced chipotle, adobo sauce, lime juice, and salt in a small bowl. Taste and adjust heat by adding more chipotle if you want. Refrigerate until ready to serve.
- Pat the shrimp dry with paper towels — moisture is the enemy of a good sear. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and cayenne until evenly coated.
- Heat a grill or grill pan over high heat until very hot. Grill the shrimp in a single layer for 2 minutes per side, until pink, lightly charred, and just curled. Pull them off the moment they're opaque — they carry over quickly.
- Char the corn tortillas directly over the flame or in a dry skillet for 30 seconds per side until they have light spots and smell toasty.
- Assemble each taco: spread a spoonful of chipotle crema on the tortilla, pile on a small handful of mango slaw, then top with 3 to 4 shrimp. Finish with a pinch of flaky salt and a squeeze of lime.