Grilled Shrimp Tacos with Mango Salsa

Summer break may be winding down and school bells are ringing again, but warm afternoons still leave plenty of time for a few more weekends around the pool and grill. Grilled Shrimp Tacos with Mango Salsa fit right into this stretch of the season, offering a fresh dinner that brings everyone outside without requiring hours of preparation. Whether you are hosting friends on Saturday or making a relaxed family meal after a busy day, these tacos keep the mood casual and the flavors bright.

Seasoned shrimp cook quickly over the heat, developing a light char that adds smoky depth to every bite. Meanwhile, mango salsa brings together ripe fruit, avocado, red onion, cilantro, jalapeño, and lime for a sweet, tangy contrast. Crisp cabbage adds crunch, while warm tortillas turn those fresh ingredients into an easy handheld dinner. The combination balances savory spice with cool produce, making it especially appealing during late-summer weather.

Quick cooking also means more time to enjoy the backyard. Set out the toppings, invite everyone to build their own tacos, and serve dinner near the pool, patio, or wherever your crew likes to gather. It is a simple way to make the most of sunny weekends before fall schedules take over.

Of course, meals like this deserve equipment built for years of outdoor cooking. American Made Grills builds some of the best grills made in the USA, pairing American craftsmanship with premium materials and dependable performance. Handcrafted on Long Island, New York, each grill reflects a commitment to domestic manufacturing and lasting quality.

Fire up the grill, enjoy the remaining warm weather, and put a colorful late-summer dinner on the table.

Serves 4

Grilled Shrimp Tacos with Mango Salsa Ingredients

For the Shrimp

• 1 lb. medium raw shrimp, peeled and deveined with tails removed and thawed if frozen, patted dry
• 1 tablespoon avocado oil or olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ancho chili powder (may sub with additional chili powder for less spice)
• ½ teaspoon fine salt

For the Mango Salsa

• 1 medium mango, small diced (1 ¾ to 2 cups)
• ½ cup small diced red onion (½ of a small red onion)
• ½ cup finely chopped fresh cilantro
• ½ jalapeno, finely chopped, seeds and membranes removed (optional) 
• Juice of 1 large or 2 small limes (3 tablespoons)
• 1 teaspoon coarse salt
• 1 avocado, peeled and diced

For Serving

• 8 corn tortillas, warmed
• 1 cup shredded red cabbage or coleslaw mix
• ¼ cup crumbled cotija cheese or feta cheese

Grilled Shrimp Tacos with Mango Salsa Directions

1. Preheat the grill to medium-high heat (375-400℉).
2. In a medium bowl, toss shrimp with oil. Set aside. 
3. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. Sprinkle over shrimp and toss to coat.
4. While the shrimp marinates, make the salsa. Combine the diced mango, red onion, cilantro, jalapeño, lime juice, and salt, and stir. 
5. Add the avocado and gently toss to combine. 
6. Thread the shrimp on skewers and place the skewers on the grill grate. Cook for 2-3 minutes on each side or until shrimp are cooked through. 
7. Remove the shrimp from the grill and divide among the tortillas. Top each taco with shredded cabbage, 1-2 tablespoons of salsa, and ½ tablespoon crumbled cotija cheese, if using.

Taken from therealfooddietitians.com