These Chili Lime Shrimp Tacos are topped with a strawberry, avocado, and mango salsa and just became your new favorite taco of summer!
(This recipe for Chili Lime Shrimp Tacos was originally published in May 2011, but has been updated with new photos in 2019).
There are some things in life I’m 99.9% sure I’ll never enjoy: Camping. Whipped cream from a can. Monkeys. Star Wars. Sugar in my coffee. Birkenstocks. Raspberry vodka. Overflowing email inboxes. Lazy people. My alarm going off. People who talk loudly on their cell phones in public. Ads that have audio. People who let their dogs off leash and then yell to me that their dog is “nice” as it’s running up to my terrified of strange dogs dog. Buttered Popcorn jelly beans.
But, of course, part of the beauty of life is that we’re all free to change our minds. With no warning, at a moment’s notice. And thank goodness for that because it we weren’t, I wouldn’t be currently experiencing the summer of shrimp. As I’ve mentioned several times before, I grew up with a complete hatred of fish. And it wasn’t until high school that I would even try it. Now? I can’t imagine life without all kinds of seafood…. and especially shrimp.
This dinner was born out of my summer obsession for shrimp and mango. OK fine, and avocado, tacos, and chili powder. It’s funny because at one point, I also disliked fruit in my savory meals. But today I found myself craving fruit on tacos. My 8-year-old self would be so offended right now. But my 30-something-year-old self is just plain in culinary heaven.
CHILI LIME SHRIMP TACOS WITH STRAWBERRY, AVOCADO, AND MANGO SALSA RECIPE
The best part of this shrimp taco recipe? It’s so insanely easy! Even though you marinate the shrimp, it’s only for 20 minutes, so you can do that while you’re chopping the fruit for the salsa.
For the marinade, put the shrimp in a Ziplock bag with chili powder, lime juice, and olive oil. Make sure the shrimp is fully coated and let marinate for 20 minutes.
I usually like to grill my shrimp with the peel and tail still on, but this time I removed them so I could pop the hot shrimp on the tacos without having to worry about removing the tail. Tails are nice for aesthetic reasons, but not so much for eating!
Once the shrimp is done marinating, heat a grill pan (or other skillet if you don’t have one) to medium heat and grill shrimp for about 2-3 minutes on each side, until pink. You’ll probably have to do this in two batches, so just remove the first batch to a bowl to keep warm while you grill the second batch. Your kitchen will immediately start smelling like a resort in the Caribbean. In a good way.
While the shrimp is marinating, get going on the salsa. It’s basically just a lot of chopping. Chop the mango, strawberries, avocado, and red onion and put in a medium bowl.
Drain and rinse the black beans, add them in, and mix everything together.
Warm tortillas in oven (or microwave). Top with fruit salsa, 5 shrimp, and some feta cheese. You can add some Greek yogurt on top if you want for a little extra creaminess and some tang. Add an extra squeeze of lime juice, too.
This recipe should make about 8 tacos and I’m saying it’s a recipe for 4 with a serving of 2 tacos each. I kinda sorta wanted more after 2 tacos, but I do think 2 is the appropriate serving (though who am I kidding, I almost always eat more than the “appropriate” serving size). I think it would be great to serve these shrimp tacos with a little side salad, maybe with arugula?
The weather here in the Boston-area has been so perfectly summery lately and this Caribbean-style meal was perfect for eating outside on the deck. With a margarita.
I want to eat a million pounds of this chili lime shrimp (DEFINITELY not the “appropriate” serving size) and I can think of so many dishes it would be fabulous in. But the way the slight spice contrasted with the sweetness of the fruit blew my mind. Are you a fan of sweet and savory dishes? There’s something about shrimp and tropical-y fruits that just work so well together!
Not to mention, these shrimp tacos are so simple and quick. It really just consists of fruit chopping and grilling shrimp. You can’t argue with that kind of easy summertime cooking.
These chili lime shrimp tacos will definitely be made again in my house. And I’ll continue to thank my lucky stars that I was allowed to change my mind in regard to shrimp. Who knows… Maybe some day you’ll find me wearing Birkenstocks while eating Buttered Popcorn jelly beans and enjoying ads that play audio (especially that “congratulations! You’ve won! ad). Doubtful. But at least I’ll always be keeping my options open. Never say never.
What are some things you’re 99.9% sure you’ll never like? What have you changed your mind about as you get older?
If you like these chili lime shrimp tacos, try these fresh fish tacos and these salmon tacos. I also really want to try these Thai fish tacos from Midwest Foodie!
These Chili Lime Shrimp Tacos are topped with a strawberry, avocado, and mango salsa and just became your new favorite taco of summer!
- 1 lb. medium shrimp, peeled and deveined with tails removed
- 2 tsp chili powder
- 2 Tbsp freshly squeezed lime juice
- 1 1/2 Tbsp olive oil
- 1 cup chopped mango
- 1 cup chopped strawberries
- 1 avocado, peeled, pitted, and diced
- 1/3 cup chopped red onion
- 1 1/4 cups black beans, drained and rinsed
- 3 oz. feta cheese, crumbled
- 8 small flour tortillas
- Greek yogurt, for topping (if desired)
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Place shrimp in a ziplock bag with chili powder, lime juice, and olive oil. Make sure the shrimp is fully coated in mixture and let it marinate in the fridge for 20 minutes.
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While shrimp is marinating, make salsa. In a medium bowl, combine mango, strawberry, avocado, onion, and black beans. Toss to combine.
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Heat grill pan (or skillet) to medium heat and grill shrimp for about 2-3 minutes on each side, until pink. You may need to do this in two batches, moving the first batch of shrimp to a foil-covered bowl to keep warm while the rest of the shrimp cook.
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Warm tortillas in oven or microwave. Top each with a little bit of fruit salsa, about 5 shrimp, and some feta cheese. Top with Greek yogurt and additional lime juice if desired.
i never say never. but i’m really not sure i would ever like sweetbreads, even though i have never had it. psychological thing. maybe if i didn’t know what it was.
fruit in savory dishes does sound weird, but it really does work! 🙂 i never thought i’d like oatmeal! when I was younger, my mom used to make it for us every morning, which made me hate it; now I love it.
These sound fabulous… I love fruit salsas!
I love mango and shrimp and can only imagine how delicious they are together.
Whoa, back it up. You don’t like whipped cream???! Really?!
Those tacos look fantastic! Love the flavor combinations with the salsa and the shrimp! YUM!
I will never ever ever like brussle sprouts!! Seriously, they are just gross! lol
Fantastic recipe! I just made shrimp tacos for John on his birthday, and I wish I had included this delicious salsa.
I’m 99.9% sure I’ll never like olives. I know, I know… everyone finds this aversion difficult to believe; but I just can’t stand ’em!
I can’t believe you don’t like whipped cream!
For years I was convinced I hated guacamole. I’m not sure I’d even tried it, it just looked gross and seemed like something I would hate. But then I ate it and I mourn all the years of guacamole loving that I missed out on!
I feel the same way about camping…but it is on my 30 by 30 list!
Great recipe for summer!
yes, please and thank you. I’d like these with one of your awesome cocktails tonight. is that possible? how far is Boston? 🙂
So glad I’m not the only one that doesn’t like the popcorn jelly belly’s 🙂 they’re my favorite candy of all time, but I don’t like that flavor!
the shrimp tacos-awesome! love the salsa-anything with mangos really. agree with all your nevers and add sweetbreads and liver
Uhm, YUM! I would like this in my belly now please. Why oh why idi it take me so long to find you guys!!!!
@Elizabeth- I know! I’ve never like it, especially if it’s in a can. Ahh! Even the sound of the can makes me feel sick. I’ll never heap my dessert full of homemade whipped cream, but I do find it much more tolerable than the canned stuff.
I have such an aversion to Birkenstocks! Good to know someone else feels the way I do. I also hate blue cheese, which I know is a food sin, but it’s never worked for me. L-o-v-e the look of these tacos though!
I’m totally making this tonight!!! Looks delicious!!!
I loved your list but can’t believe you don’t like whipped cream! These look fabulous, I love all the different flavors you put together.
These look so fresh and delicious!
these look lovely! So, I always liked fish growing up, but I never liked shrimp or lobster (which was something of a travesty being a year round kid on cape cod, whose dad caught lobsters for fun.) Well I tried them EVERY summer figuring one year I would eventually like them. Thank gosh I was an open minded kid. It took awhile, probably even until college for me to enjoy the taste/texture.
Love love love love everything about this! Mmm!
Sues! This looks awesome. I didnt like shrimp growing up either, but i love it now-especially when it has a nice kick. I am 99.9 percent sure i will never like olives, mushrooms, snow/cold weather of any type, beef, anchovies, donuts
omg YUM! all of the ingredients in here are SO up my alley; I love shrimps, mango avocado, black beans, green yogurt, all that great stuff! I am SOOOO SOOO happy that I found you blog and I am so excited to continue reading more! It rocks. 🙂
Okay. These are pretty creative, but the flavors are so perfect together. I just did a watermelon based salsa, so fruit is good. Pineapple works, too! Erm…I’ve slipped into lazydom, and put sugar in my coffee….
I’ve been getting mango salsa cravings a lot lately… I think maybe because it’s so summery. I love the feta in these.
And no whipped cream… really?
I’ve totally been on a taco kick lately. These sound awesome!
This sounds right up my alley! Love shrimp and love fruit.
I don’t think I’ll ever like raw celery… the smell alone is just awful to me. I used to hate tomatoes as a kid and now I quite like them, same with spicy foods.
My Mum would adore this recipe! She loves seafood and fresh spicy dishes
I’m so proud of you for branching out (and no longer being disgusted by seafood, haha). Your shrimp tacos look so delicious, perfect with an ice cold beer (Corona, anyone?) and good company. Hope you’re having a great weekend!
ew, i hate buttered popcorn jelly bellies too!! and it took me awhile to come around to shrimp, but i do like it now and i love the looks of these tacos! yum 🙂
These seriously look amaaaazing. And oh man alive I hate buttered popcorn jelly beans. I may love Harry Potter but I am not a fan of “every flavor beans.” Give me the basics plus black licorice and call it a day.
These tacos were phenomenal! So easy, so colorful, and so delicious. Thanks! 🙂
Trying these tonight.. My mangos were not ripe so subbed in a few thing I had on had to add with the avocado and strawberries.. They include pineapple.. cantaloupe.. and watermelon.. I’ll let you know how it goes 🙂