Go Back
- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 8 small corn tortillas - 1 ripe mango, diced into small cubes - 1/2 red onion, finely chopped - 1 small jalapeño pepper, minced (remove seeds for milder flavor) - Juice of 1 fresh lime - Fresh cilantro, chopped, for garnish - Lime wedges - Extra cilantro I love using fresh ingredients for my grilled shrimp tacos. The shrimp are large and juicy. They soak up the marinade and burst with flavor. Olive oil adds richness. Chili powder brings a nice kick. Ground cumin gives a warm note. Smoked paprika adds a hint of smokiness. Don’t forget salt and pepper; they enhance all the flavors. For the mango salsa, I pick a ripe mango. It should be sweet and fragrant. The red onion adds crunch and sweetness. The jalapeño brings heat, but you can adjust that. Fresh lime juice brightens everything up. Finally, chopped cilantro adds a fresh taste. I also like to serve lime wedges and extra cilantro. They add a nice touch to the tacos. You can find the full recipe for all these ingredients and steps to make this dish. - Whisking the marinade In a bowl, mix olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Whisk until smooth. - Marinating the shrimp Add shrimp to the bowl. Toss gently to coat each piece. Cover and let it sit for 15-20 minutes. - Combining salsa ingredients In another bowl, combine diced mango, chopped red onion, minced jalapeño, and lime juice. Mix gently. - Setting aside the salsa Add a pinch of salt to the salsa. Let it rest while the shrimp marinates. - Preheating the grill Heat your grill or grill pan over medium-high heat for about 5 minutes. - Grilling the shrimp Lay marinated shrimp on the hot grill. Cook for 2-3 minutes per side. They should turn pink and opaque. - Warming the tortillas Place corn tortillas on the grill for 1 minute on each side. This warms and adds flavor. - Building the tacos On each warm tortilla, place a few grilled shrimp. Top with the mango salsa. - Serving suggestions Add chopped cilantro on top. Serve the tacos with lime wedges for extra zest. Enjoy your tasty creation! To make your shrimp shine, marinate them well. A good marinade adds rich flavor. Use olive oil, chili powder, cumin, and smoked paprika. Let the shrimp sit in it for 15-20 minutes. This helps the spices soak in. Cook the shrimp for 2-3 minutes on each side. Watch for a pink color. This means they are done. Overcooking can make them tough. Mango salsa can be a fun twist. Try adding other fruits like pineapple or peaches. These bring sweetness and balance. You can also mix in spices like cumin or garlic for depth. Want some heat? Adjust the jalapeño level. For mild salsa, remove the seeds. For more spice, keep them in. This gives your salsa a nice kick! Corn tortillas are a classic choice. They are soft and flavorful. You can also use flour tortillas if you prefer a different texture. Grilling tortillas is a great idea! Just warm them on the grill for 1 minute per side. This adds a nice smoky taste. Enjoy the combination of flavors in your tacos. For the full recipe, check the earlier section. {{image_4}} You can swap the shrimp for fish in this recipe. Fish tacos are tasty and quick. Use firm fish like tilapia or mahi-mahi. Just season it like the shrimp and grill until flaky. If you want a vegetarian option, try using grilled portobello mushrooms or zucchini. Slice them thick and brush with olive oil. Grill until tender and smoky. These options add great texture and flavor. For a twist on the mango salsa, try a pineapple salsa. Use fresh pineapple instead of mango. Chop it into small chunks and mix with onion and lime juice. This gives a sweet and tangy taste. You can also add avocado to your mango salsa. Dice ripe avocado and fold it in gently. This adds creaminess and richness to your dish. Pair your tacos with a fresh side salad. A crunchy slaw with cabbage and lime works well. You can also serve them with chips and guacamole for a fun touch. For beverages, try a crisp, cold beer. A light lager or pale ale complements the flavors nicely. You could also enjoy your tacos with a fruity mocktail or fresh limeade. For the full recipe, check out the Zesty Grilled Shrimp Tacos with Tropical Mango Salsa. To keep your leftover shrimp fresh, place them in an airtight container. Store them in the fridge right away. They can stay good for 2-3 days. If you want to keep them longer, freeze the shrimp. Place them in a freezer bag, removing as much air as you can. Frozen shrimp last up to three months. For mango salsa, use a clean, airtight container. This keeps the salsa fresh and tasty. You can store it in the fridge for up to 3 days. If you need to keep it longer, consider freezing it. Just know that freezing may change the texture. When reheating shrimp, do it gently. Use a skillet on low heat. This helps the shrimp stay juicy. Heat for about 2-3 minutes until warm. For salsa, you can enjoy it cold. If you prefer warm, heat it in the microwave for a few seconds. Avoid cooking it too long; you want to keep that fresh taste! I recommend using large or jumbo shrimp for grilling. They hold up well on the grill and offer a nice bite. Look for shrimp that are fresh, firm, and have a clean smell. Wild-caught shrimp often taste better, but farmed shrimp can be good too. Just make sure they are peeled and deveined for easy cooking. Yes, you can make the mango salsa ahead of time! It tastes even better after sitting for a while. Just mix all the ingredients and store it in the fridge. Try to make it a few hours before serving. This allows the flavors to blend nicely. You can tell shrimp is done when it turns pink and opaque. It should curl into a C shape, not an O shape. This usually takes about 2-3 minutes per side on the grill. If you have a food thermometer, aim for an internal temperature of 120°F. Yes, you can use frozen shrimp! Just make sure to thaw them first. The best way is to leave them in the fridge overnight. If you're in a hurry, place them in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry before marinating. This helps the marinade stick better. For the full recipe, check out the details above. To sum up, this blog post guides you through making tasty shrimp tacos with mango salsa. We discussed essential ingredients, preparation steps, and helpful tips to create delicious flavors. Remember, you can customize your meal with different proteins and salsas. Storing leftovers properly ensures you enjoy these flavors later. I hope these steps inspire you to create your own shrimp taco feast! Enjoy the cooking journey and share your creations with friends!

Grilled Shrimp Tacos with Mango Salsa

Elevate your taco night with these Zesty Grilled Shrimp Tacos topped with refreshing Tropical Mango Salsa! This simple recipe features succulent shrimp marinated in bold spices and paired with sweet mango, spicy jalapeño, and zesty lime for a flavor explosion. Perfect for summer gatherings or a weeknight treat, these tacos are sure to impress. Click through to explore the full recipe and bring this delicious meal to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

8 small corn tortillas

1 ripe mango, diced into small cubes

1/2 red onion, finely chopped

1 small jalapeño pepper, minced (remove seeds for milder flavor)

Juice of 1 fresh lime

Fresh cilantro, chopped, for garnish

Instructions
 

Prepare the Marinade: In a medium-sized mixing bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined.

    Marinate the Shrimp: Add the peeled and deveined shrimp into the bowl with the marinade. Gently toss the shrimp until they are evenly coated with the mixture. Cover the bowl and let the shrimp marinate for 15-20 minutes at room temperature.

      Make the Mango Salsa: While the shrimp is marinating, prepare the tropical mango salsa. In a separate bowl, combine the diced mango, finely chopped red onion, minced jalapeño, and lime juice. Mix gently but thoroughly, then season with a pinch of salt to enhance the flavors. Set the salsa aside to allow the flavors to meld.

        Preheat the Grill: Heat your grill or a grill pan over medium-high heat until it’s hot. This should take about 5 minutes.

          Grill the Shrimp: Once the grill is ready, arrange the marinated shrimp in a single layer on the grill. Cook the shrimp for about 2-3 minutes on each side, or until they appear pink and opaque, signaling they are fully cooked. Use tongs to remove the shrimp from the grill and set them aside.

            Warm the Tortillas: Place the corn tortillas on the hot grill for approximately 1 minute on each side, or until they are warm and pliable. This step adds a delightful smokiness to the tortillas.

              Assemble the Tacos: To build the tacos, lay a few grilled shrimp on each warmed tortilla. Generously top with the vibrant mango salsa and finish with a sprinkle of chopped fresh cilantro for a burst of freshness.

                Serve: Present the tacos immediately with lime wedges on the side, for your guests to squeeze on for an extra zesty kick.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4