Easy Shrimp Tacos with Mango Salsa

These Easy Shrimp Tacos are full of flavor and come together in less than 30 minutes! Oh and the mango salsa is to die for!

These easy & light shrimp tacos are perfect for weeknight dinners but I think what makes these tacos awesome is the mango salsa. The fresh flavors of the mango & cucumber combined makes this the perfect summer salsa. Delish!

How To Make The Easy Shrimp Tacos

First we’ll start with the Mango Salsa

• Add all ingredients and toss to combine. Cover and refrigerate until ready to serve.

For the tacos

• Pre-heat grill and oil the grill rack.
• Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
• In a small bowl, mix together the 2 tablespoons of oil and blackening seasoning.
• Brush the shrimp with some of the spice mixture.
• Place the shrimp skewers and close lid on gas grill.
• Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
• Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute.
• Turn using tongs and cook for another minute.
• To service just arrange the shrimp on the tortillas and add the salsa.

Do you want more seafood tacos ideas? Try these too!

• Blackened Shrimp Tacos
• Shrimp Tacos with Pineapple Salsa
• Blackened Salmon Salsa

Shrimp Tacos With Mango Salsa

Course: Dinner

Cuisine: Mexican

Keyword: Easy shrimp tacos recipe, healthy mexican food, pineapple salsa recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 10 tacos

Calories: 126kcal

Author: Ana Frias

These Shrimp Tacos are full of flavor and come together in less than 30 minutes! Oh and the mango salsa is to die for!

Print Recipe

Ingredients

For the Salsa

• 2 mango peeled & diced
• 1/2 medium red onion finely chopped
• 1 medium red bell pepper roasted, seeded and finely chopped
• 1 small cucumber peeled, seeded and diced
• 1 jalapeño chile seeded and finely chopped
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• Kosher salt & ground pepper to taste

For the Shrimp

• 1 tablespoon Canola oil for the grill or cast iron skillet plus two tablespoons
• 1 lb medium shrimp peeled and deveined
• 1/2 teaspoon store bought blackening seasoning
• 8 small 6 in corn tortillas

Instructions

• To Make The Salsa
• In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
• To Make The Shrimp
• Pre-heat grill and oil the grill rack.
• Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
• In a small bowl, mix together the 2 tablespoons of oil and blackening seasoning.
• Brush the shrimp with some of the spice mixture.
• Place the shrimp skewers and close lid on gas grill.
• Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
• Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute.
• Turn using tongs and cook for another minute.
• To service just arrange the shrimp on the tortillas and add the salsa.

Nutrition

Serving: 1taco | Calories: 126kcal | Carbohydrates: 14g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 423mg | Fiber: 2g | Sugar: 4g

If you make these tacos, please let me know by leaving a comment below, and be sure to tag @anafriasb on your photos on Instagram so I can see! 🙂