Honey-Lime Grilled Shrimp Tacos with Mango Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and tangy grilled shrimp served in warm tortillas topped with a fresh mango avocado salsa, delivering a bright and festive dish perfect for Father’s Day. This mexican-inspired seafood ready in about 30 minutes pairs large shrimp, honey, lime juice 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: 20 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp honey, 3 tbsp lime juice, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat evenly. Marinate for 15 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque. Remove from heat.
  3. Step 3: In a separate bowl, combine 1 medium diced mango, 1 medium diced avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro leaves. Toss gently to combine.
  4. Step 4: Warm 8 small corn tortillas on the grill for about 30 seconds per side until pliable and lightly charred.
  5. Step 5: Assemble tacos by placing 4-5 grilled shrimp on each tortilla and topping with generous spoonfuls of mango avocado salsa. Serve immediately.

Frequently asked questions

How long does Honey-Lime Grilled Shrimp Tacos with Mango Avocado Salsa take to make?

Total time is about 30 minutes (20 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 Honey-Lime Grilled Shrimp Tacos with Mango Avocado Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Honey-Lime Grilled Shrimp Tacos with Mango Avocado 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 Honey-Lime Grilled Shrimp Tacos with Mango Avocado 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 Honey-Lime Grilled Shrimp Tacos with Mango Avocado Salsa?

Mexican seafood 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.

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