Grilled Chili-Lime Shrimp Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy shrimp marinated in a hot chili and zesty lime mixture, grilled to perfection and topped with a sweet and spicy mango salsa in soft corn tortillas. This Mexican recipe, ready in about 30 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 tbsp chili powder
• 1 tsp ground cumin
• 2 tbsp fresh lime juice
• 1, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large, diced mango
• 1/4 cup, finely chopped red onion
• 1, seeded and minced jalapeño pepper
• 2 tbsp, chopped fresh cilantro
• 8 small corn tortillas
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 2 tbsp fresh lime juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well and marinate for 15 minutes.
2. Step 2: While shrimp marinates, prepare mango salsa by mixing 1 large diced mango, 1/4 cup finely chopped red onion, 1 minced seeded jalapeño pepper, and 2 tbsp chopped fresh cilantro in a small bowl. Set aside.
3. Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable.
5. Step 5: Assemble tacos by placing grilled shrimp on tortillas and topping with mango salsa. Serve immediately with lime wedges for squeezing.