Shrimp Tacos With Mango Salsa
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.
Servings: 8 tacos
Calories: 197kcal
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
Expert Tips And 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.
Nutrition
Calories: 197kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 589mg | Potassium: 317mg | Fiber: 5g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg
