Char-Grilled Shrimp Tacos with Mango Avocado Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy char-grilled shrimp topped with a fresh and zesty mango avocado salsa, served in warm corn tortillas. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

16 pieces, peeled and deveined large shrimp
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
3/4 tsp salt
1/2 tsp black pepper
1 medium, diced mango
1 medium, diced ripe avocado
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
2 tbsp, freshly squeezed lime juice
8 small corn tortillas
1/4 cup, for serving (optional) sour cream

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Instructions

Step 1: In a bowl, toss 16 peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Preheat a grill or grill pan over medium-high heat; grill shrimp for 2-3 minutes per side until pink and char marks appear, then remove from heat.
Step 3: In a separate bowl, combine 1 diced medium mango, 1 diced ripe avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice; gently toss to make salsa.
Step 4: Warm 8 small corn tortillas on the grill or stovetop for 30 seconds per side until pliable.
Step 5: Assemble tacos by dividing grilled shrimp evenly among tortillas and topping with mango avocado salsa; serve with 1/4 cup sour cream on the side if desired.