Description
These Grilled Shrimp Tacos with Mango Avocado Salsa are a vibrant and fresh 30-minute dinner option. Juicy, spice-rubbed shrimp are grilled to perfection and paired with a bright, tangy salsa made from ripe mango, creamy avocado, and fresh herbs. Served on warm corn tortillas with crunchy cabbage and optional crumbled cotija cheese, these tacos offer a delightful combination of smoky, sweet, and zesty flavors perfect for a quick and healthy weeknight meal.
Ingredients
Shrimp and Seasoning
- 1 lb. medium raw shrimp, peeled and deveined with tails removed, thawed if frozen, patted dry
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ancho chili powder (or substitute additional chili powder for less spice)
- ½ teaspoon fine salt
Mango Avocado Salsa
- 1 medium avocado, diced
- 1 cup diced fresh mango (from 1 large mango) 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 (from 1 medium lime)
- Fine salt to taste
Assembly
- 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)
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, aiming for a temperature between 375-400°F to ensure a perfect sear on the shrimp.
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of avocado or olive oil until evenly coated. This helps the seasoning stick and aids in grilling.
- Season the Shrimp: In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. Sprinkle this spice blend over the shrimp, tossing gently to coat all pieces evenly.
- Make the Mango Avocado Salsa: Combine diced avocado, diced mango, chopped cilantro, finely chopped red onion, minced garlic, minced jalapeño, and lime juice in a bowl. Gently fold ingredients together to retain texture. Taste and season with salt as needed. Refrigerate until ready to serve to marry the flavors.
- Grill the Shrimp: Thread the seasoned shrimp onto skewers and place them on the grill grate. Grill for 2 to 3 minutes per side until the shrimp turn opaque and have grill marks, indicating they are cooked through.
- Assemble the Tacos: Remove shrimp from skewers and divide them evenly among the warmed corn tortillas. Top each taco with shredded red cabbage, 1 to 2 tablespoons of the mango avocado salsa, and if desired, sprinkle with ½ tablespoon of crumbled cotija or feta cheese.
Notes
- For less spicy tacos, omit the ancho chili powder or jalapeño seeds.
- Can be made dairy-free by skipping the cotija or feta cheese.
- Use wooden skewers soaked in water for 30 minutes prior to grilling to prevent burning.
- Alternative to mango, grape tomatoes add a fresh twist to the salsa.
- Make sure shrimp are not overcooked to keep them tender and juicy.
- Warm tortillas on the grill for about 30 seconds per side for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
