Grilled Shrimp Tacos

Savory Grilled Shrimp Tacos with mango, avocado, and cilantro! Marinate, grill, and assemble for a flavorful twist on traditional tacos. Click to get the recipe now!

The perfect blend of Mexican flair and seafood goodness, these Grilled Shrimp Tacos are a flavorful fiesta in every bite! Marinated in a zesty lime and herb mixture, succulent shrimp are grilled to perfection and wrapped in warm tortillas with a burst of fresh mango, crunchy bell peppers, and creamy avocado.

Ready Time

30 mins

Yields

9 servings

Ingredients

  • 1 pound large shrimp, thawed, peeled, and deveined
  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 9 corn tortillas, warmed
  • 1 cup diced mango
  • 1 cup diced red bell pepper
  • 1 cup diced red onion
  • 1 avocado, diced
  • 1 lime, cut into wedges
  • Cilantro, chopped (optional)
  • Sliced radishes, for garnish (optional)

Instructions

Combine shrimp, lime juice, olive oil, garlic, oregano, cumin, paprika, salt, and pepper in a large bowl, making sure the shrimp are coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Preheat grill to medium-high heat.

Remove shrimp from marinade, letting any excess liquid drip off. Grill the shrimp for 2-3 minutes per side, or until they’re pink and cooked through.

Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a few grilled shrimp onto a tortilla, followed by a spoonful of diced mango, red bell pepper, and red onion. Top with diced avocado and a sprinkle of cilantro, if using.

Serve with a squeeze of lime juice and garnish with sliced radishes, if desired.

Notes

For a more intense flavor, let the shrimp marinate for the full 2 hours.

Make sure to pat the shrimp dry with paper towels before grilling to prevent flare-ups.

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from catching fire.

Don’t overcrowd the grill, cook the shrimp in batches if necessary.

To toast the tortillas, grill them for 10-15 seconds on each side, or until lightly browned.

If mango is out of season, substitute with diced pineapple or papaya.

For some heat, add diced jalapeños to the tacos.

To make ahead, grill the shrimp and store them in an airtight container in the refrigerator for up to a day, then assemble the tacos when ready to serve.

Nutrional Value

  • Calories: 240
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 125mg
  • Sodium: 250mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 20g
Grilled Shrimp Tacos
Grilled Shrimp Tacos

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