1-First Step: Marinate the Shrimp Begin by rinsing and patting dry the shrimp. In a mixing bowl, toss the shrimp with olive oil, minced garlic, chili powder, salt, cayenne pepper, and optional lime zest, cumin, and additional garlic. Let the shrimp marinate in the refrigerator for at least 15 minutes, but no longer than 24 hours, to absorb the flavors.

2-Second Step: Prepare the Avocado Salsa In a food processor, finely chop the jalapeño, shallot, and garlic until they are minced but not puréed. Fold this mixture gently with diced tomato, avocado, salt, fresh lime juice, and cilantro. Cover tightly with plastic wrap directly on the surface to prevent browning and refrigerate for up to 8 hours.

3-Third Step: Make the Cabbage Slaw Combine finely shredded red cabbage, lime juice, diced jalapeño if using, julienned ripe mango (optional), chopped cilantro, and salt. Stir in Greek yogurt or sour cream if a creamy slaw is preferred. Chill the slaw for about 15 minutes to allow the flavors to meld.

4-Fourth Step: Grill the Shrimp Soak wooden skewers in water for at least 10 minutes to prevent burning. Thread marinated shrimp onto skewers. Preheat your grill or grill pan to medium heat (about 400°F). Grill shrimp for 1½ to 2 minutes per side until they turn opaque and firm but are not overcooked.

5-Fifth Step: Warm the Tortillas Warm the corn or flour tortillas on the grill, stovetop, or microwave for about 10 seconds per side until pliable and slightly toasted.

6-Final Step: Assemble and Serve Place approximately three grilled shrimp on each tortilla, add a generous spoonful of avocado salsa and cabbage slaw. Top with lime wedges and a dollop of sour cream or Greek yogurt if desired. Sprinkle with optional cotija cheese and fresh cilantro for added flavor. Serve immediately for best taste and texture.