Shrimp and prawns · Mexican · 35 min
Grilled Shrimp Tacos with Mango-Avocado Salsa
- 35 min
- 2–6 servings
- 652 kcal / serving
Juicy shrimp pair with bright mango-avocado salsa in soft tortillas for a satisfying weeknight taco. The salsa balances heat and creaminess, while the quick-grill keeps the shrimp tender.
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Ingredients
- 1avocado
- ½ small bunchcilantro
- 1jalapeño pepper
- 1lime
- 1mango
- ¾ lbraw peeled shrimp, fresh or frozen
- ½ mediumred onion
- 8small corn tortillas
- avocados
- jalapeño peppers
- limes
- mangoes
- red onions
From the pantry: chili powder, extra virgin olive oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
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Produce
- 1avocado
- ½ small bunchcilantro
- 1jalapeño pepper
- 1lime
- 1mango
- ½ mediumred onion
- avocados
- jalapeño peppers
- limes
- mangoes
- red onions
Bakery & bread
- 8small corn tortillas
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| jalapeño pepper | 1 | 2 | 3 |
| lime | 1 | ||
| mango | 1 | 2 | 3 |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small corn tortillas | 8 | 16 | 24 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- If shrimp are frozen, rinse under cold water until thawed and pat dry, then transfer to a bowl; if fresh, place directly in a bowl.
- Rinse and dry all produce.
- Strip cilantro leaves from the stems, mince, and divide: half goes into the shrimp and the rest into the salsa bowl.
- Toss the shrimp with a drizzle of olive oil and a pinch of chili powder; set aside while you make the salsa.
- Cut the mango, remove the skin and pit, then dice and add to the salsa bowl with cilantro.
- Halve the avocado, remove the pit, scoop out the flesh, and dice into the salsa.
- Halve and seed the jalapeño, finely dice it, and add to the salsa.
- Roughly dice the onion and fold it into the salsa bowl.
- Juice the lime over the salsa and mix until everything is well combined.
- Heat a grill pan or skillet over medium heat; cook the shrimp until opaque, about 1–2 minutes per side, then transfer to a plate to cool slightly.
- Wrap tortillas in a damp cloth and microwave 30 seconds to 1 minute until heated through.
- When the shrimp are cooled enough to handle, remove any tails.
- To serve, place 3–4 shrimp in each tortilla and top with the mango-avocado salsa.
Two tips
- Make the salsa up to a day ahead and keep it refrigerated for quick assembly.
- If you have extra tortillas, warm them ahead and serve the tacos with additional lime wedges on the side.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 33 g
- Carbs
- 85 g
- Fat
- 24 g
- Fiber
- 18 g
- Sodium
- 1025 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.