Description
A quick and flavorful summer dinner featuring juicy grilled shrimp seasoned with smoky spices, served in warm corn tortillas with a bright, sweet, and spicy mango salsa.
Ingredients
Scale
- 1.5 pounds jumbo shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 1 lime (juice and zest)
- 2 large ripe mangoes, diced
- 1/2 medium red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced
- 1/2 cup red bell pepper, finely diced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sea salt
- 12–16 small corn tortillas
- 1 avocado, sliced
- 1/4 cup white onion, thinly sliced
Instructions
- Dice the mangoes, red onion, red bell pepper, and jalapeño. Chop the cilantro.
- In a medium bowl, combine the mango, red onion, red bell pepper, jalapeño, and cilantro.
- Add the red wine vinegar, sea salt, and juice of half a lime to the salsa. Stir gently and set aside at room temperature.
- Pat the shrimp dry with paper towels to ensure proper searing.
- In a large bowl, toss the shrimp with vegetable oil, chili powder, cumin, garlic powder, smoked paprika, a pinch of salt, and the juice of the remaining half lime.
- Preheat an outdoor grill to high heat (450°F) or heat a cast-iron grill pan over high heat until smoking.
- Place shrimp on the grill in a single layer, ensuring not to overcrowd the pan.
- Grill shrimp for 1-2 minutes per side until pink, opaque, and curled into a ‘C’ shape. Remove immediately.
- Warm the corn tortillas in a dry skillet or on the grill for 30 seconds per side until soft and pliable.
- Assemble tacos by placing 2-3 grilled shrimp on a warm tortilla, topping with mango salsa, avocado slices, and white onion strips.
- Squeeze fresh lime wedge over the top and serve immediately.
Notes
Do not overcook the shrimp; they turn rubbery if cooked too long. Choose mangoes that are fragrant and yield slightly to pressure. If using frozen shrimp, thaw completely and pat very dry. The salsa can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3-4 tacos per person
- Calories: 320
- Sugar: 12
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
Keywords: grilled shrimp tacos, mango salsa, summer dinner, quick recipes, gluten-free tacos, seafood tacos, weeknight dinner