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And when we think grilling? It’s Kingsford, every time.

These legends have been firing up backyards since 1919—with a little help from Henry Ford, no less.

So we’re giving a full-flavored salute to Kingsford, who sent us a taco recipe so good we can’t stop making it. Think smoky, juicy, and topped with a chipotle cream that’ll change your whole taco game.

👇 Scroll for the recipe and get your grill on.

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Chili Lime Shrimp Tacos w/ Mango Salsa & Chipotle Crema presented by Kingsford

Recipe By: Our BFFS at Kingsford

INGREDIENTS
Kingsford® Signature Flavors Cumin Chili Flavor Boosters
1 cup sour cream
3 ½ oz. canned chipotle peppers
2 lb. shrimp, peeled and deveined
2 tbsp. chili lime seasoning of your choice
Spray oil
2 cup shredded cabbage or coleslaw mix
16 corn tortillas
Fresh lime

INSTRUCTIONS
FOOD PREP
To start, prepare the chipotle crema. Blend the sour cream with the canned chipotle (don’t drain) using a blender or immersion blender. Set aside.

Next, prepare your shrimp for grilling. Thread your shrimp onto skewers to make them easier to handle on the grill, 4–7 shrimp per skewer, depending on the size of the shrimp and skewers.

If you’re using bamboo skewers, you’ll want to soak them in warm water beforehand. Season your shrimp skewers well on both sides with chili lime seasoning, then spritz them with some spray oil.

GRILL PREP
Fuel: We recommend using Kingsford® Original Charcoal Briquets w/ Kingsford® Signature Flavors Cumin Chili Flavor Boosters

Method: Direct-Heat Grilling

Temp: 300°F (Medium Heat)

THE COOK
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Place your tortillas over the charcoal for 10–20 seconds per side to warm them and make them flexible, then place them into a piece of folded foil to keep warm.

Next, place your shrimp skewers on the grill and cook for 2–3 minutes per side until your shrimp reach an internal temperature of 145°F. Remove from heat, then slide off the skewers.

To assemble your tacos, layer two tortillas, then add in some cabbage mixture. Layer 3–4 shrimp on top, then finish with a drizzle of the chipotle crema and a wedge of fresh lime on the side. If you prefer, your tacos can also be assembled with a single tortilla. Be prepared for some possible rippage, though!