We love tacos. Whether it’s Taco Tuesday or just a weeknight dinner, we absolutely love this meal. It’s fresh, colorful, and can we mention the chipotle aioli? It’s become a favorite condiment in our house. Our love for seafood tacos started when on a trip to Mexico. Seafood street tacos were everywhere. They were affordable and striking in the simplicity and nuances of flavor. This taco is no different. With a mango salsa, chipotle aioli, and crunch of green cabbage, you’ll be coming back to this meal all summer. Our favorite part? It can be cooked at any grill, keeping your house nice and cool. The rest of the meal is a bit of chopping and dicing, done indoors or in any outdoor kitchen setup. We think this is the perfect dinner for days by the lake or on the beach with a bit of prep beforehand.
Keep reading for the full recipe after the jump!
Grilled Shrimp Tacos with Mango Salsa
Yields: 6-8 tacos with 2-3 shrimp each
Ingredients:
1 lb uncooked shrimp, peeled and deveined
Small corn tortilla shells
Shredded green cabbage
For marinade:
- 1/2 t cumin
- 2 T taco seasoning
- 2 T chili powder
- 1 t smoked paprika
- 1 t cayenne pepper
- Juice of two limes
- 2 T organic extra virgin olive oil
For mango salsa:
- 2 mangos, diced
- 1 tomato, deseeded and diced
- 1 jalapeno, deseeded and diced
- 4 green onions, greens and whites, chopped
- 1 english cucumber, diced
- 1/2 C cilantro, finely chopped
- Juice of one lime
- Salt and pepper, to taste
For chipotle aioli:
- 2 egg yolks
- 3/4 C extra virgin olive oil
- 2 chipotle peppers in adobo sauce
- Juice of one lime
- Salt and pepper, to taste
Directions:
Begin by preparing marinade. Rinse off shrimp with cold water and with a paper towel pat dry. In a large bowl, combine spices, lime juice, and extra virgin olive oil. Add shrimp and toss to coat. Set to the side and allow to marinade for 10-15 minutes.
Meanwhile, clean and chop fruit and vegetables for the mango salsa. Combine in a bowl, adding lime juice and cilantro. Salt and pepper to taste. Place in refrigerator. (This salsa tastes better as flavors meld and have time to combine. I recommend making this a day ahead if possible.)
In a blender, add egg yolks. Turn blender on high and slowly drizzle in extra virgin olive oil. Add lime and chipotle. Blend. Season with salt and pepper to taste.
Grill shrimp over charcoal for 3-5 minutes on each side. (We opt to place them on metal skewers to make grilling a bit easier.) Drizzle a bit of olive oil on completed skewers to prevent from sticking on the grill.
To assemble tacos: Place shredded cabbage on corn tortilla shells. Add 2-3 shrimp. Top with mango salsa and chipotle aioli. Happy summer tacos everyone!
