Shrimp Soft Tacos with Mango Salsa

This combines two of my favorite culinary delights:  shrimp and tacos!  I love, love, love, to eat shrimp.  I usually eat too much.  And I love tacos.  What other type of food is there where you can take just about any kind of meat, top it with cheese, sour cream, guacamole, onions, peppers or whatever else your heart desires, put it all in a tortilla or fried tortilla shell and eat it with your hands?  Everyone starts with the same basic ingredients and tops it with whatever they like.  A taco can be a complete meal all on its own.  In this recipe, the Mango Salsa goes so well with the shrimp.  It is full of fruits that are sweet and flavorful with a zing from the onion.  The crunch of the fresh salsa combines with the softness of the tortilla and shrimp to give your mouth a little extra excitement.  Delicioso!

Mango Salsa
1/2 each, large green pepper, large red pepper, diced (you can add another color if you like)
1 large tomato, diced                                                                                                                                                                                                        1/4 red onion, diced
1 mango, diced
1/2 medium cucumber, diced
2 tbsp minced cilantro
1/2 cup Lime juice
Mix all together. Let sit for a couple of hours or more before serving to allow flavors to meld.  Really good with lime tortilla chips, too.

Marinate 1-2 pounds of peeled, deveined shrimp in lime juice (one cup will be more than enough) and a minced or pressed large garlic clove.  Prepare a fire for direct cooking.  While you are waiting on the coals, put the shrimp on skewers.  The skewers will make it easier to grill the shrimp over the grate and not leave you with a grill pan to clean.  Grill the shrimp over direct medium heat. 

Shrimp cooks quickly, so keep an eye on it.  Total cooking time for my shrimp was about 5 minutes.  Move the shrimp to the side and warm up your tortillas over the fire, less than a minute each side.  Or, you may wrap the tortillas in foil and warm directly over the fire while the shrimp is cooking.  Slide shrimp off of skewers for easier serving.

After removing the shrimp for serving, you can leave the tortillas on the grill to keep warm, opposite the fire and with the lid on the grill.  If they dry out, spritz them with a small amount of water.  Serve with the usual taco toppings along with the Mango Salsa:  lettuce, sour cream, cheese (cheddar or asiago is best.  Basically, something a little sharp), guacamole, etc. 

Until next time, Grill, Baby, Grill!


About smokinchick

Love to use my grill and cook over a fire!

Posted on September 14, 2011, in Recipe, Seafood and tagged , . Bookmark the permalink. 10 Comments.

  1. Sounds like another winner!! I LOVE a good fish taco!!

  2. Hello, I enjoy your blog. Is there some thing I can do to receive updates like a subscription or some thing? I’m sorry I am not acquainted with RSS?

    • Thank you. I’m glad you are enjoying the blog! If you look to the left, you will see a link to subscribe under “Wanna know what’s cookin’?” Just click on “Start my grill.” A new post will be appearing later this week.

  3. Found your blog! Great recipes – wonder how they translate onto the gas grill?

    Let us know when you grill and we’ll be right over!

    • Yeah! I don’t know how they will translate to a gas grill. Do gas grills have high, medium and low? If so, you should be able to cook any of these recipes on a gas grill. I try to include temperature level with each recipe.

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