📖 Instructions

1. First things first, let's prep the shrimp. Grab about a pound of large shrimp, peel 'em (nobody likes a shell surprise!), and devein 'em (trust me on this one). Pat them dry with paper towels – this helps them get nice and caramelized on the grill.
2. Now, for the marinade. In a bowl, whisk together 2 tablespoons of olive oil, the juice of 2 limes, 2 cloves of minced garlic, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Toss the shrimp in the marinade and let it sit for at least 15 minutes, or up to an hour in the fridge. The longer they marinate, the more flavorful they'll be!
3. While the shrimp are marinating, let's whip up that mango salsa. Dice one ripe mango, half a red onion, one red bell pepper, and a jalapeno (if you're feeling brave!). Toss everything together in a bowl with the juice of one lime, a handful of chopped cilantro, and a pinch of salt. Give it a taste and adjust the seasonings as needed. I like mine a little sweeter, so I sometimes add a drizzle of honey.
4. Time to fire up the grill! Preheat your grill to medium-high heat. If you don't have a grill, a grill pan on the stovetop works just as well.
5. Thread the marinated shrimp onto skewers – this makes them easier to handle on the grill. Grill the shrimp for 2-3 minutes per side, or until they're pink and opaque. Be careful not to overcook them, or they'll get rubbery.
6. Warm your tortillas. You can do this on the grill (just be careful not to burn them!), in a skillet, or even in the microwave. I like to char mine slightly on the grill for a smoky flavor.
7. Now for the fun part: assembling the tacos! Lay out your warmed tortillas, top with the grilled shrimp, a generous spoonful of mango salsa, and any other toppings you like (avocado, cotija cheese, sour cream – go wild!).
8. Serve immediately and enjoy! These tacos are best enjoyed fresh, but if you have any leftovers, store the shrimp and salsa separately in the fridge.