Grilled Shrimp Tacos with Mango Salsa

Ingredients

  • 1 pound large shrimp, peeled and deveined (about 20 shrimp)

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • ½ teaspoon chili powder

  • Salt and pepper, to taste

  • 1 lime, juiced (for marinade)

  • 1 ripe mango, peeled, pitted, and diced

  • ½ red onion, finely diced

  • 1 small red bell pepper, diced

  • 1 jalapeño, seeded and finely chopped (optional for extra heat)

  • ¼ cup fresh cilantro, chopped

  • 2 tablespoons lime juice (about 1 lime)

  • Salt and pepper, to taste

  • 8 small corn or flour tortillas (depending on preference)

  • 1 avocado, sliced (optional)

  • ¼ cup crumbled queso fresco or feta cheese (optional)

  • Lime wedges, for serving

 

Instructions

  1. Start by preparing the shrimp marinade. In a small bowl, combine the olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Squeeze in the juice of one lime and stir everything together. The lime juice will not only add flavor but also help tenderize the shrimp. Place the shrimp in a large bowl or resealable plastic bag and pour the marinade over the shrimp. Toss the shrimp to ensure they are evenly coated. Let the shrimp marinate for at least 10-15 minutes while you prepare the other ingredients. This brief marinating time is enough to impart great flavor.

  2. While the shrimp is marinating, prepare the mango salsa. In a medium-sized bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), and fresh cilantro. Squeeze the juice of two limes over the salsa mixture and stir gently to combine. Season with salt and pepper to taste. If you prefer a spicier salsa, you can leave the seeds in the jalapeño or add more to suit your taste. The fresh cilantro adds a nice, herbaceous note that pairs perfectly with the sweetness of the mango. The lime juice helps to balance the sweetness with a bright, tangy kick.

  3. Preheat your grill or grill pan over medium-high heat. If you’re using a grill, make sure it’s clean and well-oiled to prevent the shrimp from sticking. Thread the marinated shrimp onto skewers (if using) or place them directly on the grill. Grill the shrimp for about 2-3 minutes per side, or until they are opaque and slightly charred. The shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp can become tough and rubbery. Once the shrimp are grilled, remove them from the skewers (if using) and set them aside. You can also keep them on the skewers for easier serving, or chop them into smaller pieces for easier taco assembly.

  4. While the shrimp is grilling, warm your tortillas. You can do this by placing them on a dry skillet or grill for about 30 seconds on each side until they are warm and slightly charred. This step is essential as warm tortillas are more pliable and flavorful, which enhances the overall taco experience. Alternatively, you can wrap the tortillas in foil and warm them in the oven at 350°F (175°C) for about 5-7 minutes.

  5. Once the shrimp is grilled and the tortillas are warmed, it’s time to assemble the tacos. Take a warm tortilla and place a few grilled shrimp in the center. Top the shrimp with a generous spoonful of mango salsa, allowing the vibrant colors and flavors of the salsa to shine. If desired, add a few slices of avocado for extra creaminess, and sprinkle with crumbled queso fresco or feta cheese for a salty, tangy contrast. Garnish with a squeeze of lime juice and fresh cilantro for added freshness. The lime juice will help brighten the flavors and tie everything together.

  6. Serve the tacos immediately, garnished with extra cilantro and lime wedges on the side. The tacos are best enjoyed while the shrimp is still warm and the flavors of the mango salsa are fresh.

 

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