Save These grilled shrimp tacos with mango salsa are my go-to recipe for when I want something fresh and lively on the table in under half an hour. The juicy shrimp paired with the sweet heat of mango salsa create a perfect balance of flavors, making every bite a mini vacation on a tortilla.
I made this recipe for a last-minute summer patio dinner and it was such a hit my friends begged for the recipe before dessert came out. The mango salsa is always the first bowl to be wiped clean.
Ingredients
- Large raw shrimp peeled and deveined: This is the star of the dish so aim for fresh or thawed high quality shrimp for best flavor and texture
- Mango ripe and fragrant: Choose slightly soft mangoes that give under gentle pressure for the sweetest salsa
- Red onion sharp and crisp: Adds a bit of bite to balance the fruit
- Jalapeño fresh and glossy: Offers a gentle heat adjust to your spice preference
- Fresh cilantro bright green leaves only: For herbaceous punch
- Lime juicy and heavy for its size: Squeezing just before serving makes all the difference
- Corn or flour tortillas: Choose pliable tortillas that smell sweet and toasty for easy folding
- Olive oil lightly fruity: For marinating shrimp and grilling
- Ground cumin earthy and fragrant: Lends warmth to the shrimp
- Kosher salt flakes: Dissolve well and enhance every flavor in the salsa and shrimp
Instructions
- Make the Mango Salsa:
- Finely dice mango red onion and jalapeño Combine with chopped cilantro a squeeze of lime juice and a good pinch of salt Toss everything together gently tasting for balance and chill it while you prep the shrimp
- Marinate the Shrimp:
- Pat shrimp dry and toss with olive oil ground cumin lime zest and a small sprinkle of salt Let them sit at room temperature for ten to fifteen minutes so the flavors absorb but the citrus does not cook the shrimp
- Preheat the Grill or Pan:
- Heat your grill or a sturdy grill pan to medium high Set the tortillas nearby so they are easy to warm as the shrimp cooks
- Grill the Shrimp:
- Thread shrimp onto skewers or place directly on the grill Cook for two to three minutes per side until shrimp curl and turn pink with light char marks Take care not to overcook which can make them rubbery
- Warm the Tortillas:
- Place tortillas on the grill for about thirty seconds per side just until warmed and slightly smoky Stack them in a towel to keep warm and soft
- Assemble the Tacos:
- Remove shrimp from the grill and chop if desired Fill each tortilla with a few shrimp and a scoop of chilled mango salsa adding extra cilantro or lime if you like Serve immediately for best taste
Save I absolutely love using Ataulfo mangoes for this salsa because their buttery texture practically melts into the other ingredients. Watching my little ones stack their tacos and pile on the salsa reminds me every time why this meal is so fun for summer family nights.
Storage Tips
Store leftover mango salsa in a tightly sealed jar for up to two days in the fridge I usually pop leftover shrimp in an airtight container and eat them cold on a salad the next day Try not to assemble the tacos in advance since the salsa juices can make the tortillas soggy over time
Ingredient Substitutions
If you do not have fresh mango try pineapple or peaches in the salsa Prefer a bit less heat swap out the jalapeño for diced bell pepper Gluten free tortillas work perfectly if you need a grain free option and smoked paprika can bring an extra smoky dimension if you are out of cumin
Serving Suggestions
Serve these tacos with a crunchy cabbage slaw or black beans on the side For an extra citrusy punch drizzle more lime over the top or add a sliced avocado I keep the fixings simple and let the salsa shine but even a quick crema drizzle works for those who want a creamy element
Cultural Context
Tacos have deep roots in Mexican food culture serving as a canvas for street food creativity Mango salsas bring in tropical flavors found in southern Mexico and coastal cuisines Pairing them with shellfish is a nod to the fresh seafood and bold fruits native to those regions
Seasonal Adaptations
Use seasonal fruit for the salsa from summer peaches to fall nectarines Grill thick slices of fresh corn to add sweet smoky notes Adjust herbs based on what is freshest at the market
Save Best enjoyed outside with friends and cold drinks Tortillas can be swapped based on what is locally available without losing the spirit of the dish
Common Questions
- → How should shrimp be seasoned before grilling?
Shrimp can be tossed with olive oil, lime juice, garlic, chili powder, and salt for balanced flavor and grill marks.
- → What mango variety works best for salsa?
Use ripe Ataulfo or Kent mangoes for juicy sweetness and ideal texture in salsa.
- → Can tortillas be warmed on the grill?
Yes, gently warm tortillas on the grill for a smoky aroma and soft texture before filling.
- → What toppings complement shrimp tacos?
Fresh cilantro, sliced avocado, shredded cabbage, and lime wedges enhance flavor and add freshness.
- → How to keep shrimp tender while grilling?
Grill shrimp over medium-high heat and remove when pink and opaque to avoid overcooking.
- → Can salsa be prepared ahead?
Mango salsa can be made a few hours in advance and chilled for optimal flavor and convenience.