These Grilled Shrimp Tacos With Mango Salsa are perfect for your next Taco Tuesday night! The slightly spicy grilled shrimp, pair perfectly with the bright and tangy Mango Salsa. The entire dish is topped with a little “crema” for an additional depth of flavor. Not only are these tacos delicious, they are also gluten-free and come together in under twenty minutes, making them perfect for a quick weeknight meal.

Grilled Shrimp Tacos With Mango Salsa

I love me some tacos, breakfast tacos, seafood tacos, dessert tacos…. and lucky for me, the tacos in Texas are phenomenal! As much as I enjoy dining out for tacos, there is something special about creating your own at home. I love being able to control the quality of ingredients, and nothing beats scarfing down some tacos while wearing your PJ’s in the comfort of your own home, ha!

What Kind Of Shrimp Should I Use?

The easy and quickest option is to purchase shrimp that have already been peeled and deveined. Thankfully, most grocery stores carry them either in the frozen section or at the Seafood counter. You will want to look for wild shrimp that are medium to larger in size. Costco carries a fantastic Wild Argentine Red Shrimp, which we keep on hand for quick weeknight meals.

Seasoning The Shrimp

Shrimp on it’s own can be a tad bland, so we’re hopping a train to flavortown for some spicy goodness in order to elevate their flavor - We’ll season the shrimp with some smoked paprika, lime zest, red pepper flakes, garlic and onion powder, and a dash of salt and pepper. You can also adjust the seasonings as needed. Want a little extra heat? Add a dash or two of Cayenne pepper. Prefer a milder version? Pull back on the red pepper flakes; unlike restaurant tacos, at home, you control the flavor!

Can I Use Another Protein?

You sure can! If you don’t enjoy shrimp, you can make this recipe using grilled chicken, grilled salmon or cod.

Mango And Avocado Salsa

Aside from the grilled shrimp, the mango and avocado salsa is the star of the show! This salsa adds a layer of brightness and creaminess to the tacos. If you don’t like Mango, you can certainly substitute by using pineapple instead.

When choosing avocados, you will want to select one that is just ripe, meaning it will be ever-so-soft to the touch. You don’t want to use an avocado that is really hard, as the texture will be a bit tough and won’t absorb many of the salsa’s flavors. On the other hand, if you choose an avocado that is too ripe, it may be slightly brown and will not hold it’s shape well when the salsa is being tossed - Like goldilocks, you want to find an avocado that is just right.

Can I Make This Dairy-Free?

Of course! The last component of these Grilled Shrimp Tacos With Mango Salsa is the “Crema”. Well, it’s a faux crema, as in this recipe we mix a little bit of sheep’s milk yogurt with lime juice, salt, garlic and onion powder for an additional layer of flavor. To keep this dairy-free, you can either omit the crema entirely, or use a dairy- free yogurt as the base.

What Kind Of Tortilla Should I Use?

You can use any tortilla that tastes good to you! For this recipe (and for pretty much all my taco recipes), I use Siete Cassava Tortillas, which are gluten-free/grain-free. Siete has a wide variety of gluten-free options, all of which are phenomenal. If you enjoy corn or flour tortillas, both will also work well for this recipe.

Ingredients:

For The Grilled Shrimp

Shrimp: You will want to look for wild shrimp that are medium to larger in size. It will be a huge timesaver to purchase the shrimp already peeled and deveined. Costco carries a fantastic Wild Argentine Red Shrimp,

Avocado Oil

Smoked Paprika: You can use regular paprika if you don’t have the smoked variety.

Garlic Powder

Onion Powder

Sea Salt

Pepper

Crushed Red Pepper Flakes: You can add a bit more or substitute cayenne pepper if you want more of a kick!

Lemon Zest

For The Mango Salsa

Mango

Red Onion

Avocado: Select one that is just ripe, meaning it will be ever so soft to the touch. You don’t want to use an avocado that is too firm, as the firm texture can detract from its overall taste. If you choose an avocado that is too ripe, it may be slightly brown and will not hold it’s shape once the salsa is combined. It’s not the end of the world, but it’s nice when the avocado pieces are able to hold their form in the salsa.

Salt

Lime Juice: Fresh, always fresh! Tip: Zest the lime for the shrimp, before you juice it!

Cilantro

For The “Crema”

Yogurt: You can use any plain yogurt that you have on hand. Full-Fat Greek Yogurt will lend itself to a thicker sauce. For this particular recipe, I used Sheep’s Milk yogurt, as I tolerate it better than Greek Yogurt. To make this diary-free, just use a dairy-free yogurt.

Lime Juice: Again, fresh lime juice!

Sea Salt

Garlic Powder

Onion Powder

For the Tortillas

Siete Cassava Tortillas: You can use any tortilla you enjoy. For this recipe I used Siete Cassava Tortillas, which are gluten-free/grain-free. If you love corn or flour tortillas, go for it!

Instructions

For The Grilled Shrimp

Preheat the grill or grill pan to medium high heat and brush with avocado oil.
Place the shrimp in a medium bowl, drizzle with Avocado oil, then add smoked paprika, garlic powder, onion powder, sea salt, pepper, crushed red pepper flakes, lemon zest, and stir to combine. (You can do this step and then let the shrimp marinade while you make the Mango Salsa and Crema).
Grill the shrimp for 1-2 minutes per side, until almost cooked through. Remove from grill and set-aside. NOTE: The shrimp cook very quickly, and they will continue to cook once removed from the heat. You do not want to overcook shrimp, as they become really tough.

For the Mango Salsa

Thinly dice the red onion, and chop the mango and avocado into about ½ inch pieces.
Add them to a medium sized bowl along with salt, lime juice and cilantro. Stir to combine. Adjust seasonings as needed (add more lime juice or salt if you like).

For The “Crema”

In a small bowl combine the yogurt, salt, garlic powder, onion powder and lime juice. Stir and adjust flavor as needed.

For the Tortillas & Assembling The Tacos

Heat the tortillas one by one over an open flame on your stove or by using a skillet over medium heat.
Spoon some mango salsa on the warm tortillas, then top with 3-4 shrimp per tortilla. Drizzle on a spoonful of the Crema. Top with a squeeze of lime juice and enjoy!

How to Serve:

Serve these Grilled Shrimp Tacos With Mango Salsa immediately! You can also top these gluten free tacos with Easy Pickled Onions which add a nice texture.

How to Store:

If you have leftovers, I do not recommend assembling the tacos in advance, as they can become really soggy. Instead, store each ingredient in its own food storage-container and assemble the tacos when you are ready to eat.

Grilled Shrimp Tacos With Mango Salsa