Overhead view of grilled shrimp tacos in double tortillas topped with mango avocado salsa and cojita cheese.

Grilled Shrimp Tacos with Mango Avocado Salsa (30 minute dinner)

Ready in just 30 minutes, these Grilled Shrimp Tacos are a great weeknight dinner recipe. With a simple marinade made with ancho chili powder, these tacos have a little spice with smoky & sweet flavors.

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes
Servings: 4 servings 1x


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-Avocado Salsa

  • 1 medium avocado, diced
  • 1 cup diced fresh mango (1 large) or 1 cup grape tomatoes, quartered (6 ounces)
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup red onion, finely chopped
  • 1 garlic clove, minced or grated
  • ½ small jalapeño, finely minced (seeds and membranes removed for less heat)
  • 2 tablespoons lime juice (1 medium)
  • Fine salt to taste


For serving:

  • 8 corn tortillas, warmed
  • 1 cup shredded red cabbage or coleslaw mix
  • ¼ cup crumbled cotija cheese or feta cheese (optional, omit for dairy-free)


  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. To make the salsa, combine the avocado, mango, cilantro, onion, jalapeño, and lime juice. Gently fold to combine. Taste and season with salt as desired. Refrigerate until ready to serve.
  5. Thread the shrimp on skewers and place skewers on the grill grate. Cook for 2-3 minutes on each side or until shrimp are cooked through. 
  6. Remove the shrimp from grill and divide among the tortillas. Top each taco with shredded cabbage, 1-2 tablespoons Mango-Avocado Salsa, and ½ tablespoon crumbled cotija cheese, if using.


Oven directions: Position upper rack in the upper ⅔ of the oven. Preheat broiler to high. Line a baking sheet with foil and spray generously with cooking spray. Place skewers on baking sheet and broil for 2-3 minutes per side until shrimp are cooked through. 

Nutrition Information

  • Serving Size: ¼ recipe (without cheese)
  • Calories: 315
  • Fat: 10 g
  • (Sat Fat: 1 g)
  • Sodium: 650 mg
  • Carbohydrate: 38 g
  • (Fiber: 7 g
  • Sugar: 9 g)
  • Protein: 21 g


© The Real Food Dietitians
Recipe By: Jessica Beacom