1poundextra-large or jumbo shrimpdefrosted, peeled, and deveined
1tablespoonolive oil
1teaspoonTaco or Mexican seasoning
Chipotle Crema
0.5cupmayonnaise
.25cupheavy cream or coconut milk
1large clove garlicpressed or finely minced
1tablespoonchopped cilantro
1teaspoonadobo sauce
1tablespoonlime juice
Papaya Mango Salsa
1mangopeeled and diced
1cuppapayapeeled, seeded, and diced
0.5cupdiced red onion
0.5teaspoonchipotle chili powder
3tablespoonschopped cilantro
2tablespoonslime juice
To Assemble
8taco size corn tortillaswarmed
shredded red cabbageor packaged coleslaw mix
Instructions
Papaya Mango Salsa
Place the diced mango, papaya, red onion, cilantro, lime juice, and chili powder in a large mixing bowl. Stir to thoroughly combine. Cover bowl and place in the refrigerator until ready to use.
Chipotle Crema
Whisk the mayonnaise, cream, adobo sauce, garlic, and cilantro together in a small bowl.
For a spicier sauce: use whole chipotle peppers along with the adobo sauce and puree in a food processor or blender.
Grilled Shrimp Tacos
Preheat grill to medium-high heat (375 to 400°F).
Mix shrimp, oil, and seasoning together in a bowl. Thread each shrimp onto a skewer, leaving a bit of space between each shrimp so they cook evenly.
Place on the grill grate and cook for 2 to 3 minutes on each side, until cooked through and no longer opaque.
Assemble
Warm tortillas on a hot skillet until slightly charred. Place 4 large (or 6 medium shrimp) on each tortilla. Top with 1 to 2 tablespoons papaya mango salsa, sliced cabbage, and drizzle with 1 to 2 tablespoons chipotle crema.
Place 4 large or 6 medium shrimp on each tortilla. Top with Papaya Mango Salsa and Chipotle Crema.
Notes
To make indoors: heat a grill pan on the stove until hot, or preheat broiler to high. Place the skewers on a baking sheet and broil for 2 to 3 minutes per side until cooked through.
The papaya mango salsa and chipotle crema can be made up to 3 days ahead of time.
Leftover shrimp, salsa, and sauce can be stored separately in air tight containers in the refrigerator for up to 3 days.
Reheat the shrimp on the stove or in the microwave just until heated for delicious leftovers!