Mango Lime Shrimp Tacos

Grilled Mango Lime Shrimp Tacos with cilantro, queso fresco, and avocado! Marinate, grill, and assemble for a flavorful and refreshing taco recipe - try it tonight!

Mango and lime come together in a flavorful fiesta with this refreshing shrimp taco recipe. The sweetness of ripe mango pairs perfectly with the tanginess of lime juice, all wrapped up in a crispy corn tortilla with succulent grilled shrimp and a sprinkle of queso fresco.

Ready Time

45 mins


10 servings


  • 1 pound large shrimp, peeled and deveined
  • 2 ripe mangos, diced
  • 1/2 cup fresh cilantro leaves and stems, chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 10 corn tortillas (6 inches each)
  • 1/4 cup crumbled queso fresco or feta cheese (optional)
  • Sliced avocado, lime wedges, and cilantro leaves for garnish (optional)


In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.

Add the shrimp and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Preheat a grill or grill pan to medium-high heat.

Remove the shrimp from the marinade, letting any excess liquid drip off.

Grill the shrimp for 2-3 minutes per side, or until they’re pink and cooked through.

While the shrimp are cooking, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

In a medium bowl, combine the diced mango, chopped cilantro, and freshly squeezed lime juice.

Stir to combine.

Assemble the tacos by placing a few grilled shrimp onto a tortilla, followed by a spoonful of the mango salsa, and a sprinkle of queso fresco or feta cheese if using.

Garnish with sliced avocado, lime wedges, and additional cilantro leaves if desired.

Serve immediately and serve 10 people.


For best results, make sure to marinate the shrimp for at least 30 minutes to get that nice flavor infusion. If you’re short on time, 30 minutes will do, but the longer they marinate, the better! Use ripe mangos for the best flavor and texture.

You can also prep the mango salsa ahead of time and store it in the fridge for up to a day.

If you can’t find queso fresco, feta cheese makes a great substitute. Feel free to get creative with the toppings – sliced radishes, diced onions, or diced bell peppers would all be yummy additions! Warm tortillas are key to tacos that don’t fall apart.

Don’t skip this step, trust me! And make sure to cook the shrimp until they’re nice and pink – they should be cooked through but still slightly firm to the bite.

You can serve these tacos as an appetizer or as a light lunch/dinner. They’re perfect for warm weather since they’re so bright and refreshing.

Nutrional Value

  • Calories: 240
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 120mg
  • Sodium: 250mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 3g
  • Sugars: 8g
  • Protein: 20g
Mango Lime Shrimp Tacos
Mango Lime Shrimp Tacos

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