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Shrimp Tacos with Mango Chimicchuri

Grilled Shrimp Tacos with Mango Chimichurri (Gluten Free)

Easy and delicious Grilled Shrimp Tacos with Mango Chimichurri - full of delicious, healthy, and fresh ingredients!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Cuisine Mexican
Servings 4 servings, about 12 tacos


  • 1 lb shrimp peeled and tail off
  • 4 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp ground coriander
  • zest and juice of 1 lime
  • ¼ cup olive oil
  • salt and pepper to taste
  • 12 corn tortillas
  • 1 cup shredded purple cabbage
  • Toppings: lime wedges chopped cilantro, jalapeno slices, radishes, hot sauce

Mango Chimichurri

  • ¾ cup cilantro
  • ¾ cup flat leaf parsley
  • 2 cloves garlic
  • ½ red chili pepper
  • ½ jalapeno seeded for less spiciness
  • 2 tbsp red wine vinegar
  • juice of 1 lime
  • ¼ cup olive oil
  • 1 cup diced mango
  • salt and pepper


  • Prepare the shrimp by placing it in a gallon size zip-top bag. Add minced garlic, chili powder, cumin, ground coriander, lime zest and juice, olive oil, salt and pepper. Secure bag and mix to combine. Set aside while you prepare the chimichurri.
  • To make the mango chimichurri, combine cilantro, parsley, garlic, red chili pepper, andjalapeno pepper in a food processor. Pulse until everything is finely chopped. Add vinegar, lime juice, olive oil, salt and pepper. Pulse 2-3 times to combine. Place chimichurri in a bowl and mix in diced mango. Cover until ready to use.
  • Heat grill or skillet to medium high heat. Cook shrimp in a single layer 2 minutes on each side, or until fully cooked (be careful not to overcook the shrimp!).
  • To assemble the tacos, lay shredded cabbage over tortilla. Add shrimp and top with chimichurri. Top with any toppings you like.
  • Enjoy!
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