Fast and easy grilled shrimp make a lighter alternative to meaty taco fillings. Toss them quickly in spicy chipotle powder, cumin, and lime juice, then grill to develop a flavorful char. Stuff them into warm corn tortillas, top with a fresh avocado-corn-tomato salsa, and wash it all down with an ice-cold Michelada.
Special equipment: You’ll need 10 (12-inch) skewers. Be sure to soak wooden skewers in water for at least 30 minutes beforehand to keep them from burning on the grill.
For the tacos: