Marinate the shrimp: Mix shrimp with coconut milk, lime juice, zest, hot sauce, garlic, salt, and pepper. Cover and refrigerate for at least 1 hour to soak up all that flavor.
12-16 ounce jumbo shrimp, ½ lime juice, 1 tablespoon hot sauce, 1 teaspoon garlic, salt & pepper to taste, ⅓ cup canned coconut milk
Make the sauce: Stir together Greek yogurt, garlic, lime juice, and cilantro until creamy and smooth. Set aside.
2 teaspoon garlic, ½ cup plain Greek yogurt, 2 tablespoon lime juice, ½ cup cilantro
Cook the shrimp: Grill or pan-fry the shrimp over medium-high heat for a few minutes on each side, until pink and opaque. Don’t overcook!
Toast the tortillas: Quickly warm them in a dry skillet or directly over a gas flame until soft and slightly charred.
Assemble the tacos: Add avocado slices, shrimp, diced mango, and onion to each tortilla. Drizzle with garlic-cilantro yogurt sauce and finish with a squeeze of lime. Enough for about 6-8 tacos, depending on how much shrimp you add to a taco.
¼ cup red onion, 1-2 avocado, cilantro, 1 mango, lime wedges, taco size wheat tortillas
