Zesty, juicy, and packed with bright flavors, these Chili Lime Grilled Shrimp Tacos are a summer favorite. The shrimp are marinated in a bold chili-lime mixture and grilled to perfection. Paired with a fresh mango salsa and creamy slaw, they’re a perfect balance of heat and sweetness wrapped in a warm tortilla.
Ingredients:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt to taste
For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/2 jalapeño, minced
- Juice of 1 lime
- 2 tablespoons chopped cilantro
Other:
- 8 small tortillas
- Shredded cabbage or slaw mix
- Optional: sour cream or avocado slices
Instructions:
Marinate the Shrimp:
In a bowl, combine shrimp with olive oil, lime juice, chili powder, cumin, and salt. Toss until the shrimp are evenly coated. Cover and refrigerate for at least 15-20 minutes to absorb the flavors.
Prepare the Mango Salsa:
In a separate bowl, combine diced mango, chopped red onion, minced jalapeño, lime juice, and chopped cilantro. Mix gently to combine. Let the salsa chill in the refrigerator to allow flavors to meld while you prepare the shrimp.
Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. If using skewers, thread the shrimp onto them for easier handling. Grill shrimp for 2-3 minutes per side or until pink, opaque, and lightly charred. Remove from heat and set aside.
Assemble the Tacos:
Warm the tortillas in a dry skillet or wrapped in foil in the oven. Fill each tortilla with a layer of shredded cabbage, grilled shrimp, and a spoonful of mango salsa. Top with optional additions like sour cream or avocado slices. Serve with extra lime wedges.
Recipe Tips:
- Skewer shrimp for easier grilling.
- Use corn or flour tortillas based on preference.
FAQs:
Can I use frozen shrimp?
Yes, just thaw thoroughly and pat dry before marinating.
Is mango salsa spicy?
It’s mildly spicy. Adjust jalapeño to taste.
