Is it baja or is it homemade?
Now you can bring the flavor of a sand-in-your-toes and wind-in-your-hair seaside taco stand home with these easy grilled shrimp tacos featuring a mango-avocado salsa that’s as beautiful as it is delicious. Don’t worry, you won’t need any exotic ingredients. We’ve keep the ingredient list short and simple but we certainly didn’t skimp on flavor. We can’t wait for you to give this grilled shrimp tacos recipe a try. We’ve even included directions for preparing them in the oven in case you don’t have a grill (see recipe below for full instructions).
Ingredients for shrimp tacos
For the shrimp:
Raw shrimp – Use medium-size shrimp, peeled and deveined with tails removed and thawed if frozen. If using smaller shrimp, reduce the cooking time. If using larger shrimp, increase the cooking time. Avocado oil or olive oilChili powderGround cuminGarlic powderOnion powderAncho chili powder – For less spice, substitute additional chili powderFine salt
For the Mango-Avocado Salsa
AvocadoFresh mango – In a pinch you can thawed frozen mango chunks or substitute grape tomatoesFresh cilantroRed onion – Yellow or white onion will also work beautifully in this sweet and spicy salsaGarlic cloveJalapeño – For less heat, remove the seeds and membranes before mincingLime juice Fine salt
How to make grilled shrimp tacos with mango avocado salsa
Preheat the grill to medium-high heat (375-400℉). In a medium bowl, toss the shrimp with oil. Set aside. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. Sprinkle over shrimp and toss to coat.To make the salsa, combine the avocado, mango, cilantro, onion, jalapeño, and lime juice. Gently fold to combine. Taste and season with salt as desired. Refrigerate until ready to serve.Thread the shrimp on skewers and place skewers on the grill grate. Cook for 3 minutes on each side or until the shrimp are cooked through. Remove the shrimp from grill and divide among the tortillas. Top each taco with shredded cabbage, 1-2 tablespoons Mango-Avocado Salsa, and ½ tablespoon crumbled cotija cheese, if using.
Suggestions for serving this shrimp tacos recipe
Serve shrimp tacos in your choice of:
Tortillas of choice (soft corn or flour tortillas)Crispy corn shells (‘hard shells’)Bed of mixed greens with a handful of blue corn tortilla chips
Shredded cabbage or packaged cole slaw mixMango-Avocado Salsa Crumbled cojita cheese or feta cheese
FAQ for Grilled Shrimp Tacos
How to store shrimp tacos
Leftover shrimp and mango salsa in separate airtight containers in the refrigerator for up to 2 days. Shrimp may be reheated for 30-60 seconds in the microwave or in a skillet over medium heat for 2-3 minutes or enjoyed cold.
Can shrimp tacos be prepped ahead of time?
While you can prepare the shrimp and salsa ahead of time for a reheat and eat meal later in the week, these grilled shrimp tacos are best enjoyed fresh. They don’t take long to prepare but if you do want to prep them ahead to save time later on, this is what we suggest:
Make the spice blend by combining chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt and store in a lidded container or jar in the pantry until ready to use.Prep the onion, garlic, and jalapeño for the Mango-Avocado Salsa and store in an airtight container in the refrigerator for up to 3 days.Slice the cabbage and store in an airtight container in the refrigerator for up to 3 days.
Do I have to grill this shrimp taco recipe?
If you don’t have a grill you can broil the shrimp in the oven for 2-3 minutes per side or until cooked through. See recipe card below for full directions.
What can I serve as side dish for shrimp tacos?
Refried beans make a great side dish for these spicy shrimp tacos. Beans are a great source of fiber, healthy carbohydrates, and satisfying proteins.
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For the Mango-Avocado Salsa
1 medium avocado, diced 1 cup diced fresh mango (1 large) or 1 cup grape tomatoes, quartered (6 ounces) ¼ cup fresh cilantro leaves, chopped ¼ cup red onion, finely chopped 1 garlic clove, minced or grated ½ small jalapeño, finely minced (seeds and membranes removed for less heat) 2 tablespoons lime juice (1 medium) Fine salt to taste
For serving:
8 corn tortillas, warmed 1 cup shredded red cabbage or coleslaw mix ¼ cup crumbled cotija cheese or feta cheese (optional, omit for dairy-free)
