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Grilled Shrimp Tacos with Mango Avocado Salsa
Grilled Shrimp Tacos with Mango Avocado Salsa
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious grilled shrimp tacos with mango-avocado salsa and zesty lime dressing.
Ingredients:
  • Grilled Shrimp:
  • 1 pound shrimp (16/20 count) peeled and deveined (frozen is fine)
  • 1 quart water (4 cups)
  • 1 tablespoon kosher salt
  • 1 cup cubed ice
  • Olive oil
  • Mango Avocado Salsa:
  • 1 ripe but still firm mango, peeled and cut into small cubes
  • 1 ripe avocado, seeded, peeled, and cut into small cubes
  • 2 tablespoons red onion, finely chopped
  • 1/2 fresh jalapeño pepper (less or more to taste), minced
  • 3 tablespoons fresh lime or lemon juice
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh cilantro leaves, chopped (optional)
  • Tortillas:
  • 10 to 12 corn or flour tortillas
Instructions:
  • For frozen shrimp: In a large bowl, create a saltwater brine by combining a quart of cold water with a tablespoon of salt. Stir until the salt dissolves. Add the frozen shrimp and a few large ice cubes. Allow the shrimp to defrost in the brine (keeping ice in the water). For fresh or already defrosted shrimp, you can still soak them in salty water for 15 minutes before grilling on skewers.
  • For the salsa, combine chopped mango, avocado, red onion, and jalapeño in a bowl. Sprinkle with salt and drizzle with fresh lime or lemon juice, tossing gently. Stir in fresh cilantro just before serving, if desired.
  • Get your grill blazing hot: Confirm by holding your hand 1 inch above the grates for 1 second.
  • Skewer the shrimp: Double up on bamboo skewers for easy handling and to prevent spinning. Starting from the large end, thread the shrimp onto the skewers, leaving space between each one for even cooking. Brush both sides with olive oil.
  • Grill the shrimp: Prep the grill with an olive oil-soaked paper towel. Grill the shrimp skewers for 2-5 minutes per side until the cut end changes from translucent to just barely opaque. Remove from the grill when perfectly cooked - slightly warm for easy skewer removal. Avoid overcooking to keep shrimp tender.
  • Heat the tortillas: Choose your preferred tortilla variety like flour or soft white corn, then lightly toast them on a grill or warm in a microwave or frying pan with a touch of oil. Fill the center of each tortilla with shrimp and mango avocado salsa for a delicious serving!

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