Honey-Lime Grilled Shrimp Tacos with Mango Avocado Salsa

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 recipe, 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp honey
• 3 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced ripe mango
• 1 medium, diced ripe avocado
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro leaves
• 8 small corn tortillas

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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.