These easy Grilled Shrimp Tacos topped with an Avocado Mango Salsa are quickly made with fresh and flavorful ingredients and are just perfect for ANY night of the week. They're great for everything from dinner guests to sitting in your pajamas binging your favorite show.
These healthy Shrimp Tacos topped with Sweet Mango Salsa are perfect for your next taco night! The slightly spicy grilled shrimp pairs perfectly with the bright and tangy Mango Salsa.
Not only are these seafood tacos delicious, but they also come together in under twenty minutes, making them the perfect meal for an easy weeknight dinner any day of the week. No need to wait for Taco Tuesday.
These tasty tacos are also easily customizable. Switch up the toppings and the protein choice to fit your current taco mood. I like to put out a toppings bar when I have guests and add some Green Chile Chicken Enchiladas and Barbacoa Tacos to create a whole taco smorgasbord.
Jump to:
Why You'll Love This Recipe
- Fast And Easy Meal: This is a simple lunch or dinner that comes together quickly.
- Customizable: use your favorite taco toppings and sauces.
- Fresh And Flavorful: Packed with amazing flavors to create the perfect tasting taco.
Ingredients
To Season the Shrimp
- Shrimp: You will want to look for wild shrimp that are medium to large in size. Purchasing the shrimp already peeled and deveined will be a huge timesaver. Costco carries a fantastic Wild Argentine Red Shrimp,
- Avocado Oil: Use avocado oil as it has a higher smoke temperature than vegetable oil or olive oil.
- Smoked Paprika: You can use regular paprika if you don't have the smoked variety.
- Garlic Powder & Onion Powder
- Sea Salt & Black Pepper
- Crushed Red Pepper Flakes: You can add a bit more or substitute cayenne pepper if you want more of a kick!
For The Zesty Mango Salsa
- Mango: Fresh and ripe!
- Red Onion: thinly diced
- Avocado: Use a nice ripe avocado. See the Tip & Tricks section for how to select the best.
- Sea Salt
- Lime Juice: Fresh, always fresh!
- Cilantro: some people really don't like cilantro, so know your audience
- 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!
See the recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Mango: can use pineapple or papaya instead
- Shrimp: You can use fish, chicken, or steak
- Spice Level: add jalapeño pepper or hot sauce for spicy shrimp tacos
- Tortillas: I use gluten-free, but you can use lettuce wrap or turn it into a bowl by serving on rice
- Cilantro: Some people have a real aversion to cilantro. You can substitute fresh parsley.
- Extra Topping: Top with a drizzle of yogurt or sour cream.
How To Make Shrimp Tacos And Mango Salsa
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat the grill or grill pan to medium-high heat and brush with avocado oil.
Step 2. Place the shrimp in a medium bowl, drizzle with avocado oil, then add smoked paprika, garlic powder, onion powder, sea salt, pepper, and crushed red pepper flakes, and stir to combine.
Step 3. 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).
Step 4. Grill the seasoned shrimp for 1-2 minutes per side, until almost cooked through.
Remove from grill and set-aside.
I like to put them on skewers when grilling outside.
Step 5. Heat the tortillas one by one over an open flame on your stove or by using a skillet over medium heat.
Save This Recipe! 📧
We'll email this post to you, so you can come back to it later!
Quick 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.
Step 6. Spoon some mango salsa on the warm tortillas, then top with 3-4 shrimp per tortilla. Top with a squeeze of lime juice or serve with lime wedges and enjoy!
Expert Tips & Notes
- Use grill grates or wooden or metal skewers if grilling on an outdoor grill. Soak wooden skewers before using on a grill.
- Cook the shrimp in a single layer
- Shrimp cook fast, remove just before cooked through as they will continue to cook off of the heat.
- Can use a cast iron skillet if you don't have a grill or grill pan.
- Use wild-caught large shrimp. Buy them peeled and deveined to save time and effort.
- Make sure the mango is soft to the touch to ensure it has maximum flavor.
- Select an avocado 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 soft and will not hold its 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.
- Warm tortillas individually before serving for the best texture.
How To Serve Shrimp Tacos
Serve these tacos as the recipe suggests, or get a little wild with your toppings and taco fillers. These are just a few of my favorite taco toppers.
- Quick Pickled Onions or pickled red cabbage
- Creamy Coleslaw
- Mango Habanero Salsa
- Easy Guacamole
Storage And Reheating
- Storage: Allow shrimp to cool to room temperature before storing, Store leftover shrimp and salsa in separate airtight containers in the fridge for up to 2 days. Look for obvious signs of spoilage like odors or off colors.
- Reheating: Gently reheat the shrimp in a skillet over medium heat for 1-2 minutes.
- Tortillas: Warm tortillas before serving for the best texture.
Recipe FAQs
Yes! Frozen shrimp works great for this recipe. Costco carries a fantastic and affordable Wild Argentine Red Shrimp.
Cook the shrimp for a short time, 2-3 minutes, and look for the translucent color to turn more opaque and a little pink. Remember, shrimp will continue to cook slightly even after removing from the heat.
You can make the salsa and the dry rub for the shrimp ahead of time, but the shrimp should be cooked when ready to serve.
Other Related Seafood Recipes
If you tried this recipe please leave a 🌟 star rating and let me know how it went in the 📝 comments below. You can also stay in touch through social media by following along on Instagram, Pinterest, YouTube, or Facebook. Thanks for visiting today!
Shrimp Tacos With Mango Salsa
Ingredients
For The Grilled Shrimp
- 1 lb Wild Shrimp peeled and deveined
- 1 tablespoon Avocado Oil
- ½ teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Crushed Red Pepper Flakes
For The Mango Salsa
- ¾-1 Mango diced
- ½ Red Onion diced
- 2 Avocados diced
- ½ teaspoon Sea Salt more to taste if needed
- 2 Limes juiced, adjust as needed
- ¼ cup Cilantro torn
For the Tortillas
- 8 Tortillas Siete (Cassava or Almond Flour)
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, and stir to combine. (You can do this step and then let the shrimp marinade while you make the Mango Salsa).
- 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 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!
Notes
- Use grill grates or wooden or metal skewers if grilling on an outdoor grill. Soak wooden skewers before using on a grill.
- Cook the shrimp in a single layer
- Shrimp cook fast, remove just before cooked through as they will continue to cook off of the heat.
- Can use a cast iron skillet if you don't have a grill or grill pan.
- Use wild-caught large shrimp. Buy them peeled and deveined to save time and effort.
- Make sure the mango is soft to the touch to ensure it has maximum flavor.
- Select an avocado 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 soft and will not hold its 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.
- Warm tortillas individually before serving for the best texture.
Leave a Reply