Grilled Shrimp Tacos With Mango Salsa
Jump to recipeThese Grilled Shrimp Tacos With Mango Salsa are loaded with flavor and shockingly easy to make. Pair them with an Edible Arrangements Summer Fruits Platter and you just might be able to convince yourself you’re at some far (far) away beach resort.
Made these? Let us know how it went in the comment section below!
Ingredients
For the tacos
- 3 Tbsp.
fresh lime juice
- 2 Tbsp.
olive oil
- 2
garlic cloves, minced
- 1 1/2 tsp.
chili powder
- 3/4 tsp.
sweet paprika
- 1/4 tsp.
ground cumin
Kosher salt
- 1 1/2 lb.
medium shrimp, peeled and deveined
- 1 1/2 tsp.
honey
- 8
corn tortillas, warmed, for serving
For the mango salsa
- 1 1/2 cups
cup mango, diced into ¼-inch cubes
- 1/3 cup
red bell pepper, finely chopped
- 1
jalapeño pepper, seeded, stemmed, and very finely chopped
- 3 Tbsp.
finely chopped red onion
- 3 Tbsp.
finely chopped fresh cilantro leaves, plus more for serving
- 2 tsp.
finely grated lime zest plus 3 tbsp. fresh lime juice
- 2 Tbsp.
extra-virgin olive oil
Finely chopped red cabbage, for serving
Directions
- Step 1Make the tacos: In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, paprika, and cumin; season generously with salt. Add shrimp and toss until coated. Cover with plastic wrap. Let marinate 10 minutes at room temperature.
- Step 2Meanwhile, make the slaw: In a medium bowl, combine the mango, bell pepper, jalapeño pepper, onion, cilantro, lime zest and juice, and oil. Season with salt.
- Step 3Preheat a large cast iron skillet over medium-high. Add shrimp in a single layer, leaving marinade in the bowl; reserve marinade. Grill shrimp until pink and opaque, about 1 minute per side. Remove shrimp to a plate. Add remaining marinade and honey and cook, stirring, until reduced and garlic is light golden, about 1 minute more. Spoon marinade over cooked shrimp.
- Step 4Build tacos: Add a small handful of cabbage, a few shrimp, and a large scoop of mango salsa. Garnish with cilantro and serve.
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