Grilled Shrimp Tacos with Mango-Avocado Salsa

Directions

1. If shrimp are frozen, rinse under cold water until thawed and pat dry, then transfer to a bowl; if fresh, place directly in a bowl.
2. Rinse and dry all produce.
3. Strip cilantro leaves from the stems, mince, and divide: half goes into the shrimp and the rest into the salsa bowl.
4. Toss the shrimp with a drizzle of olive oil and a pinch of chili powder; set aside while you make the salsa.
5. Cut the mango, remove the skin and pit, then dice and add to the salsa bowl with cilantro.
6. Halve the avocado, remove the pit, scoop out the flesh, and dice into the salsa.
7. Halve and seed the jalapeño, finely dice it, and add to the salsa.
8. Roughly dice the onion and fold it into the salsa bowl.
9. Juice the lime over the salsa and mix until everything is well combined.
10. Heat a grill pan or skillet over medium heat; cook the shrimp until opaque, about 1–2 minutes per side, then transfer to a plate to cool slightly.
11. Wrap tortillas in a damp cloth and microwave 30 seconds to 1 minute until heated through.
12. When the shrimp are cooled enough to handle, remove any tails.
13. To serve, place 3–4 shrimp in each tortilla and top with the mango-avocado salsa.