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Grilled Honey Lime and Garlic Shrimp Tacos

Ingredients

for the shrimp

  • 24 jumbo raw, peeled and deveined shrimp
  • 1/4 c. mango nectar such as R.W. Knudsen brand
  • 2 limes juiced
  • 1/4 c. honey
  • 1/4 c. canola oil
  • 4 cloves garlic minced
  • 1/4 c. fresh cilantro minced
  • 1 t. salt
  • 1/4 t. chipotle chile powder

for the salsa

  • 2 smallish mangoes peeled and diced
  • 1 avocado diced
  • 1 can 15 oz. black beans, drained and rinsed
  • 1/2 red onion minced
  • 1/2 c. fresh cilantro minced
  • 1/2 t. red pepper flakes
  • 1/2 t. salt
  • juice of one fresh lime
  • 2 T. olive oil

for the aioli

  • 1 can 14.5 oz. Red Gold lime juice and cilantro petite-cut diced tomatoes, drained
  • 1/2 c. mayonnaise
  • corn tortillas for serving

Instructions

for the shrimp

  • Whisk together the mango nectar, lime juice, honey, garlic, oil, garlic, cilantro, salt and chipotle chile powder. Toss in the shrimp and allow to marinate in the refrigerator for at least 30 minutes. Preheat grill to medium low and thread shrimp onto metal skewers. Lightly oil grill grates and grill shrimp, 3 - 5 minutes per side, basting with the marinade frequently. Remove shrimp from skewers to serve.

for the salsa

  • Gently mix together the diced mango, avocado and black beans with the onion, cilantro, red pepper flakes, salt, lime juice and olive oil. Make the salsa at least an hour in advance, or up to the day before, to allow all the flavors to blend well together. Store in an air-tight container in the refrigerator until ready to use.

for the aioli

  • Drain the tomatoes well and mix together with the mayonnaise. Refrigerate until ready to use. Aioli can be prepared a day in advance. Leftovers can be used as a topping for wraps and sandwiches.
  • Serve grilled shrimp warm in corn tortillas, with plenty of mango, avocado and black bean salsa and lime juice and cilantro tomato aioli.