The combination of mango, cilantro, and lime brings an intense freshness to this recipe, and grilling both the shrimp and the mango adds complexity and layers of flavor. The recipe makes four individual tacos, which serves two people. It can easily be doubled or more. I also experimented with a grilled pork chop as the primary protein here, but the shrimp really seemed to be the perfect pairing for the mango in these summery tacos. I found it helpful to quickly chop the shrimp and mangoes into bite-size pieces immediately after cooking.
This is a quick and healthy dinner for the spring and summer. If you're grilling outside, skewer the shrimp and mangoes before putting them on the grill so they don't fall through the grates. This can also be made indoors on a grill pan and even a skillet (although you won't get the grill marks or as much depth of flavor). Alternatively, the mango can be left raw and added to the lime-cilantro marinade as-is. —Meg Salvia
What You'll Need
mango, peeled and sliced
loosely packed cilantro, chopped
fresh lime juice
small red onion, chopped
shrimp, peeled and cleaned
6 or 8-inch tortillas (preferably whole wheat)
chipotle pepper in adobo sauce (optional)
Heat the grill or grill pan and grease with a little drizzle of olive oil. Place the mango slices on the grill and cook for 5 minutes, turning them over halfway through. In the meantime, combine the cilantro, lime juice, and red onion in a small bowl. When the mangoes are grilled, remove them from heat and quickly chop them into roughly equal-sized chunks. Add to the cilantro-lime mixture and set aside.
Combine cumin and 1/2 teaspoon salt and a few twists of freshly ground pepper together in a medium bowl. Toss the raw shrimp in the salt mixture to coat evenly. Skewer the shrimp on a kabob stick if using a grill, or place on a grill pan or skillet in a single layer. Grill for 2 1/2 minutes, then flip the shrimp and cook for an additional minute.
Smear a scant 1/4 teaspoon of the adobo sauce, if using, down the center of each tortilla. The amount of adobo used will impact the heat in your taco, so use a light hand to keep the heat mild and allow the mango flavor to shine. Add 1/4 of the shrimp and mango mixtures, then wrap up the ends. Serve immediately.