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Juicy grilled shrimp, sweet mango, and creamy avocado come together in these shrimp tacos with mango salsa for a truly vibrant dinner. This is my go-to recipe when I want something satisfying and bursting with flavor but barely takes 20 minutes from start to finish. You get freshness and beachy vibes in every bite—perfect for spontaneous weeknights or impressing guests without breaking a sweat.
I whipped these up for friends after a long day by the pool and everyone went back for seconds with huge smiles. This dish has quickly become one of my “can’t miss” family favorites.
Ingredients
- Large shrimp: peeled and deveined. They cook fast and stay juicy. Look for plump shrimp with no fishy smell.
- Olive oil: Keeps the shrimp tender and promotes even charring. Use a good extra virgin olive oil for rich flavor.
- Chili powder: infuses the shrimp with gentle heat and color. Choose a pure chili powder for best results.
- Ground cumin: brings subtle warmth and earthy notes.
- Smoked paprika: adds depth and a hint of smokiness. Spanish smoked paprika works beautifully.
- Salt: crucial for seasoning everything evenly. Use flaky sea salt if you have it.
- Black pepper: a dash sharpens all the other spices. Try using freshly ground for extra punch.
- Lime juice: brightens and tenderizes the shrimp. Freshly squeezed is always best.
- Ripe mango: delivers sweetness and tropical perfume. Choose a mango that yields slightly under gentle pressure.
- Ripe avocado: brings creamy texture and healthy richness. Pick avocados that feel firm but give a little.
- Red onion: sharpens the salsa and gives crunch. Opt for a small, strong onion for more flavor.
- Jalapeño: for a kick. Balances the fruitiness of mango. Taste first to gauge the heat level.
- Cilantro: lifts everything with herbal citrusy flavor. Freshly chopped is key.
- Tortillas: warm and flexible, the taco’s foundation. Try to get fresh corn tortillas or use flour if you prefer.
- Lime wedges: provide a final pop of acid.
- Extra cilantro: for garnish. Totally optional but highly recommended.
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine shrimp with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, and lime juice in a medium bowl. Toss until evenly coated. Let it sit while you prep the salsa so the flavors absorb thoroughly.
- Make the Mango Avocado Salsa:
- Gently stir diced mango, avocado, red onion, jalapeño, chopped cilantro, and lime juice together in a separate bowl. Season lightly with salt and pepper. Taste and adjust seasoning if needed.
- Grill the Shrimp:
- Heat a grill pan or skillet over medium high. Add shrimp in a single layer. Cook for about two to three minutes on each side until the shrimp are pink, firm, and slightly charred. Remove from heat to avoid overcooking.
- Warm the Tortillas:
- Quickly warm your tortillas in a dry pan over medium heat or in the microwave for a few seconds until soft and pliable. Stack and keep covered with a towel to maintain warmth.
- Assemble the Tacos:
- Divide the grilled shrimp evenly among the warm tortillas. Top with generous spoonfuls of mango avocado salsa. Sprinkle with more cilantro if desired and serve with lime wedges on the side.
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You Must Know
High in protein and healthy fats from shrimp and avocado. Dairy free and easily made gluten free with the right tortillas. Perfectly adaptable to whatever ripe fruit you have on hand. I absolutely love the smoldering burst that smoked paprika brings against the sweetness of the mango. It instantly transports me to sunny vacations and makes the dish unforgettable. My husband always asks for extra salsa because it just makes everything pop.
Storage Tips
Keep the cooked shrimp and salsa in separate airtight containers in the fridge. They will stay fresh for up to two days. Leftover mango salsa is amazing over grilled chicken or spooned onto rice bowls.
Ingredient Substitutions
No mango? Use pineapple, peach, or even diced strawberries. Avocado can be swapped for diced cucumber or left out entirely for a lighter salsa. For extra tang, stir a little fresh orange juice into the salsa.
Serving Suggestions
Serve with shredded cabbage or lettuce for crunch. A scoop of seasoned black beans or a simple corn salad rounds out the meal beautifully. Try a side of tortilla chips to scoop up every bit of that zesty salsa.
Cultural Inspiration
Tacos are iconic street food in Mexico and you will find many versions from Baja to Yucatán. Grilled shrimp with fruit salsa is a twist that highlights coastal flavors and brings a nod to classic tropical ceviche.
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Common Questions
- → How can I make the tacos spicier?
Leave some jalapeño seeds in the salsa or add a pinch of cayenne to the shrimp marinade for extra heat.
- → Can I substitute the mango in the salsa?
Yes, pineapple works well as a substitute for mango, adding its own tropical sweetness to the salsa.
- → What type of tortillas work best?
Both corn and flour tortillas are suitable; choose corn for a traditional feel or flour for extra softness.
- → How do I keep shrimp tender while grilling?
Do not overcook; grill shrimp for just 2–3 minutes per side until pink and opaque to maintain juiciness.
- → What sides pair well with these tacos?
Try simple coleslaw, black bean salad, tortilla chips, or a crisp lager or citrusy white wine.
- → Are these tacos gluten-free?
Use corn tortillas or certified gluten-free alternatives to keep the meal gluten-free. Always check labels.