in

Easy Grilled Shrimp Tacos with Mango Avocado Salsa

easy-grilled-shrimp-tacos-with-mango-avocado-salsa

When it comes to dinners, these Grilled Shrimp Tacos are a must-try! Summertime grilling brings all the best flavors to the table. These shrimp tacos pack a little heat with ancho chili powder and cumin in the marinade but they’re cooled down perfectly with a homemade chunky Mango Avocado Salsa.

Three grilled shrimp tacos in charred corn shells topped with mango avocado salsa and cheese in a silver metal plate.

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).

Yes, We Have a Cookbook!

The Real Food Table includes more than 100 easy and delicious mostly gluten-free, grain-free, and dairy-free recipes for every day.

Buy Now

Close up view of grilled shrimp tacos served in charred tortillas topped with mango avocado salsa, jalapeño, and lime wedges.

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 oil
  • Chili powder
  • Ground cumin
  • Garlic powder
  • Onion powder
  • Ancho chili powder – For less spice, substitute additional chili powder
  • Fine salt

For the Mango-Avocado Salsa

  • Avocado
  • Fresh mango – In a pinch you can thawed frozen mango chunks or substitute grape tomatoes
  • Fresh cilantro
  • Red onion – Yellow or white onion will also work beautifully in this sweet and spicy salsa
  • Garlic clove
  • Jalapeño – For less heat, remove the seeds and membranes before mincing
  • Lime juice
  • Fine salt
Overhead view of all ingredients for grilled shrimp tacos and mango avocado salsa arranged together in bowls.
Overhead view of mango avocado salsa in a white bowl with a red rim.
Overhead view of three grilled shrimp tacos in double layer charred tortillas topped with mango avocado salsa and cojita cheese in a metal serving tray.

How to make grilled shrimp tacos with mango avocado salsa

  1. Preheat the grill to medium-high heat (375-400℉). 
  2. In a medium bowl, toss the shrimp with oil. Set aside. 
  3. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. Sprinkle over shrimp and toss to coat.
  4. 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.
  5. 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. 
  6. 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
Top your shrimp tacos with your favorite taco toppings! Our favorites are:
  • Shredded cabbage or packaged cole slaw mix
  • Mango-Avocado Salsa
  • Crumbled cojita cheese or feta cheese
Overhead view of three grilled shrimp tacos in double layer charred tortillas topped with mango avocado salsa and cojita 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.
Close up view of a grilled shrimp taco in a double layered charred tortilla topped with mango avocado salsa and cojita cheese.

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.

Shrimp Recipes Worth Trying

Overhead view of grilled shrimp tacos in double tortillas topped with mango avocado salsa and cojita cheese.

Recipe

Grilled Shrimp Tacos with Mango Avocado Salsa (30 minute dinner)

Ready in just 30 minutes, these Grilled Shrimp Tacos are a great weeknight dinner recipe. With a simple marinade made with ancho chili powder, these tacos have a little spice with smoky & sweet flavors.

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes

Ingredients

For the Shrimp

  • 1 lb. medium raw shrimp, peeled and deveined with tails removed and 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 (may sub with additional chili powder for less spice)
  • ½ teaspoon fine salt

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)

Instructions

  1. Preheat the grill to medium-high heat (375-400℉). 
  2. In a medium bowl, toss shrimp with oil. Set aside. 
  3. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. Sprinkle over shrimp and toss to coat.
  4. 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.
  5. Thread the shrimp on skewers and place skewers on the grill grate. Cook for 2-3 minutes on each side or until shrimp are cooked through. 
  6. 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.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.

Notes

Oven directions: Position upper rack in the upper ⅔ of the oven. Preheat broiler to high. Line a baking sheet with foil and spray generously with cooking spray. Place skewers on baking sheet and broil for 2-3 minutes per side until shrimp are cooked through. 

Nutrition Information

  • Serving Size: ¼ recipe (without cheese)
  • Calories: 315
  • Fat: 10 g
  • (Sat Fat: 1 g)
  • Sodium: 650 mg
  • Carbohydrate: 38 g
  • (Fiber: 7 g
  • Sugar: 9 g)
  • Protein: 21 g

Dietary

© The Real Food Dietitians

Pin Now to Make Later

Overhead view of grilled shrimp tacos with mango avocado salsa and cojita cheese in charred tortillas served on a metal tray.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House

Jessica Beacom

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time, she enjoys CrossFit, telemark skiing, mountain biking, and camping out under the stars.

Read more…

Reader Interactions

Leave a Reply

Your email address will not be published.

‘bosch:-legacy’-star-titus-welliver-shares-what-keeps-him-fueled-and-fit

‘Bosch: Legacy’ star Titus Welliver Shares what Keeps Him Fueled and Fit

powerlifter-phillip-herndon-squats-410-kilograms-(904-pounds)-w/wraps-during-training

Powerlifter Phillip Herndon Squats 410 Kilograms (904 Pounds) W/Wraps During Training