# What You'll Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - 1/4 teaspoon sea salt
07 - 1/4 teaspoon ground black pepper
08 - 1 tablespoon lime juice
→ For the Mango Salsa
09 - 1 large ripe mango, diced
10 - 1/4 cup red onion, finely chopped
11 - 1/4 cup fresh cilantro, chopped
12 - 1 jalapeño, seeded and minced
13 - 2 tablespoons lime juice
14 - 1/8 teaspoon sea salt
→ For Assembly
15 - 8 small corn tortillas
16 - 1 cup purple cabbage, thinly shredded
17 - lime wedges, for serving
# Method Steps:
01 - Combine shrimp, olive oil, cumin, smoked paprika, chili powder, salt, pepper, and lime juice in a bowl. Toss until shrimp are evenly coated, and refrigerate for 20 minutes.
02 - In a separate bowl, mix mango, red onion, cilantro, jalapeño, lime juice, and salt until well combined. Refrigerate until ready to serve.
03 - Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers or place directly on the grate. Cook for 2–3 minutes per side until opaque and slightly charred. Remove from grill.
04 - Heat corn tortillas on the grill or in a dry skillet for 30 seconds per side until pliable and warm.
05 - Layer shredded cabbage on each tortilla, top with grilled shrimp, and spoon mango salsa over shrimp. Serve immediately with lime wedges.
