Description
Juicy shrimp grilled to perfection, nestled in soft tortillas, and topped with a vibrant mango salsa. The perfect combination of smoky, sweet, and savory flavors for a light and fresh taco meal.
Ingredients
For the Grilled Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 lime, juiced
- Salt and pepper, to taste
For the Mango Salsa:
- 2 ripe mangoes, peeled and diced
- ½ red onion, finely chopped
- 1 red bell pepper, finely diced
- 1 small jalapeño, seeded and minced (optional for spice)
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
For Assembling the Tacos:
- 8 small soft corn tortillas (or flour tortillas)
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish
- Sour cream or crema, for topping (optional)
- Lime wedges, for serving
Instructions
Start by preparing the shrimp. In a bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Stir well to combine all the ingredients into a smooth marinade.
Add the shrimp to the bowl and toss them in the marinade, ensuring that each shrimp is coated evenly with the spice mixture. Allow the shrimp to marinate for about 10-15 minutes to let the flavors soak in. While the shrimp is marinating, you can prepare the mango salsa and other taco toppings.
While the shrimp is marinating, prepare the mango salsa. In a mixing bowl, combine the diced mangoes, red onion, red bell pepper, minced jalapeño (if using), and chopped cilantro. Add the lime juice and stir gently to combine all the ingredients.
Taste the salsa and season with salt and pepper as needed. If you prefer more spice, feel free to add extra jalapeño or a pinch of chili flakes. The salsa should have a nice balance of sweetness from the mango, tanginess from the lime, and a slight heat from the jalapeño, if added.
Cover the salsa and refrigerate it while you grill the shrimp. This will allow the flavors to meld together and stay fresh until ready to serve.
Preheat your grill or grill pan over medium-high heat. If using a grill pan, lightly grease the surface with a small amount of olive oil or cooking spray to prevent sticking.
Once the grill is hot, add the marinated shrimp in a single layer. Grill the shrimp for 2-3 minutes per side, or until they are pink, opaque, and cooked through. The shrimp should have nice grill marks and a slight char on the edges. Be careful not to overcook the shrimp, as they can become rubbery.
Once cooked, remove the shrimp from the grill and set them aside to rest for a couple of minutes.
While the shrimp is resting, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for 30-60 seconds on each side or wrapping them in a damp paper towel and microwaving them for 20-30 seconds.
Warming the tortillas makes them more pliable and enhances their flavor, creating a better base for your taco fillings.
To assemble the tacos, place 2-3 grilled shrimp in the center of each warmed tortilla. Spoon a generous amount of mango salsa over the shrimp, ensuring each taco gets a good balance of sweet and savory toppings.
Add a few slices of avocado for a creamy texture and extra flavor. If you like, top with a dollop of sour cream or crema for a rich, tangy contrast. Garnish with fresh cilantro leaves and serve with lime wedges on the side for a burst of citrus.
Serve the grilled shrimp tacos immediately while they’re warm. The tacos are best enjoyed fresh, but you can serve them with a side of rice, beans, or a light salad for a complete meal. Squeeze a lime wedge over the tacos right before taking a bite for added brightness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 10-12g
- Carbohydrates: 40-45g
- Protein: 25-30g