Ingredients

For the Shrimp

• 1 lb. medium raw shrimp, peeled and deveined with tails removed and thawed if frozen, patted dry
• 1 tablespoon avocado oil or olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ancho chili powder (may sub with additional chili powder for less spice)
• ½ teaspoon fine salt

For the Mango-Avocado Salsa

• 1 medium avocado, diced
• 1 cup diced fresh mango (1 large) or 1 cup grape tomatoes, quartered (6 ounces)
• ¼ cup fresh cilantro leaves, chopped
• ¼ cup red onion, finely chopped
• 1 garlic clove, minced or grated
• ½ small jalapeño, finely minced (seeds and membranes removed for less heat)
• 2 tablespoons lime juice (1 medium)
• Fine salt to taste

For serving:

• 8 corn tortillas, warmed
• 1 cup shredded red cabbage or coleslaw mix
• ¼ cup crumbled cotija cheese or feta cheese (optional, omit for dairy-free)