Easy Shrimp Tacos topped with a fresh Mango Avocado Salsa make the perfect gluten free dinner recipe.
Easy 30 minute Grilled Shrimp Tacos topped with a fresh Mango Avocado Salsa. These flavor bursting gluten free tacos make the perfect light dinner your family will love!
I only have eyes for Tacos. Well, and Adam Levine. 🙂
Can you relate?
I could eat them for breakfast, lunch, and dinner! And honestly, if you could turn them into a dessert I’d eat that too.
Although, come to think of it, the ice cream truck when I was little use to sell a Choco-Taco and it was glorious. It was a waffle cone that was shaped into a taco shell then dunked in chocolate, coated with peanuts and then filled with ice cream. It was my go to ice cream truck treat.
Have any of you had a choco-taco before? Ok, have you even heard of them before? Does it bring back memories of the good old days chasing the ice cream truck down the street?
Ok, moving on to the savory tacos. Or today’s recipe.
Guys. I’m seriously so excited to share todays recipe with you.
This was one of those….”hmm I really want to make shrimp tacos” …. so I did it recipes. But of course the food blogger in me is thinking of ingredients with different colors and then of course complimenting flavors. I wanted to make these tacos pop with flavor and visually.
When I think tacos, I think peppers and onions. Those are always a must on my tacos. As a way to really enhance the flavors I decided to season the shrimp and grill them separately from the peppers. The peppers got a nice char on them and had their own flavor. Then I grilled the shrimp and mixed them with the peppers so everybody joined the flavor fun. Basically making it one shrimp and pepper taco party.
Now. Every taco needs a sauce. Right?! I was going to make my favorite Avocado Chimichurri to put on top of these tacos but Mike told me I needed to do something different.
Ugh.. Sigh.
The good news is, even though my favorite topping got shut down. Immediately a Mango and Shrimp combo came to mind. If you haven’t had mango and shrimp together before, you’re in for a treat. They are one dynamite duo. I was going to make a mango salsa to put on top, but I’m a sucker for avocado. And honestly, a taco isn’t a taco without Avocado.
All that to say, you have my husband to thank for this Mango Avocado Salsa. It totally takes these tacos over the top
As a way to stay low carb I served all this shrimp taco goodness on a butter lettuce leaf.
They are seriously insanely good. My son devoured them, my husband had 4 and I had 3! I could eat that salsa plain out of the bowl, just pass me a spoon. But the shrimp has awesome flavor with a slight kick to it from the ancho chili powder. I plan on making these again after we come back from Vegas. YUMMO!
Bon Appetit friends!
Shrimp Tacos with Mango Avocado Salsa
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 12 tacos 1x
- Category: Dinner
- Method: Grill
- Cuisine: Mexican
Description
Easy 30 minute Grilled Shrimp Tacos topped with a fresh Mango Avocado Salsa. These flavor bursting gluten free tacos make the perfect light healthy dinner your family will love!
Ingredients
Grilled Shrimp:
- 1 lb. large shrimp, peeled & deveined
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon sea salt
Tacos:
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 tablespoon olive oil
- salt to season
- 10–12 butter lettuce leaves
Mango Avocado Salsa:
- 3/4 cup diced mango
- 3 avocados, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons diced jalapeno
- 1 tablespoon red wine vinegar
- juice of 1 lime
- salt to taste
Instructions
- Preheat grill to medium high heat, about 375-400 degrees F. (I used a grill pan to contain everything)
- To a small bowl add diced mango, avocado, red onion, cilantro, jalapeno, red wine vinegar, lime juice and salt. Gently stir ingredients together until everything is mixed. Set aside.
- To small bowl add cumin smoked paprika, ancho chili powder, garlic powder and 1/8 teaspoon of salt. Mix together.
- Season the prepared shrimp with the spice blend. Set aside.
- Season julienned peppers with olive oil and salt. Toss to coat.
- Spray grill pan with cooking spray.
- Add prepared peppers to the pan. Grill for 4-5 minutes until peppers are slightly charred. Remove from grill and place in a large bowl.
- Next, add seasoned shrimp to the grill pan. Grill for 2-3 minutes per side, until they are pink and slightly charred. Remove from grill and place in the large bowl with the peppers. Gently toss to mix everything together.
- Serve grilled shrimp and peppers on butter lettuce cups and top with mango avocado salsa.
Nutrition
- Serving Size: 2 tacos
- Calories: 222
- Sugar: 6 g
- Sodium: 357 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 116 mg
Filed Under:
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