Chargrilled Shrimp Tacos with Spicy Mango Salsa
Grilled shrimp tucked into warm tortillas topped with a vibrant, spicy mango salsa that balances sweetness with heat for a fresh seafood taco. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs large shrimp, olive oil, chili powder 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 corn tortillas
- 1 large, diced ripe mango
- 1/2 cup diced red bell pepper
- 1 small, seeded and finely chopped jalapeño
- 1/4 cup finely chopped red onion
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 tsp (for salsa) salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, toss 1 lb peeled shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 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 slightly charred.
- Step 3: Meanwhile, combine 1 diced large mango, 1/2 cup diced red bell pepper, 1 small finely chopped jalapeño, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1/4 tsp salt in a bowl to make the mango salsa.
- Step 4: Warm 8 corn tortillas on the grill or stovetop until pliable. Fill each tortilla with grilled shrimp and top with spoonfuls of spicy mango salsa. Serve immediately.
Frequently asked questions
How long does Chargrilled Shrimp Tacos with Spicy Mango Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chargrilled Shrimp Tacos with Spicy Mango Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.
Can I substitute ingredients in Chargrilled Shrimp Tacos with Spicy Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chargrilled Shrimp Tacos with Spicy Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chargrilled Shrimp Tacos with Spicy Mango Salsa?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
