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Mango Grapefruit Shrimp Taco

Shrimp Tacos with grapefruit mango salsa is a refreshing way to usher in Spring.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: Mexican
Servings: 4
Author: Angela Roberts


  • 1 pound grilled or sautéed shrimp see below
  • 2 cups shredded cabbage
  • Mango grapefruit avocado salsa see below
  • 4 raw flour tortillas or pre-made
  • cilantro or basil garnish

Shrimp Ingredients

  • 1 pound shrimp peeled with vein removed
  • 1 tablespoon olive oil
  • juice of 1/2 lime salt and pepper

Grapefruit Mango Salsa Ingredients

  • 2 mangoes peeled, cubed
  • 1 ruby red or pink grapefruit cut into small bite sized sections with membrane removed
  • 1/2 large red onion finely diced
  • 1 to 2 Serrano or jalapeno peppers, very finely diced
  • juice of 1/2 lime
  • 1 tablespoon olive oil
  • 1 tablespoon champagne
  • vinegar
  • 1 teaspoon honey
  • 1 tablespoon chopped basil can use cilantro
  • salt
  • pepper


Instructions for Shrimp

  • Toss with olive oil and lime juice. Refrigerate for one to four hours.
  • To Grill: Grill shrimp on medium high heat for a 2-3 minutes each side, until cooked through.
  • To Pan fry: Put tablespoon oil in frying pan. Fry shrimp two minutes on each side or until cooked through.

Mango Salsa

  • Combine olive oil, vinegar, honey together. Set aside. Toss mango, onion, diced pepper and grapefruit together with olive oil, vinegar mixture. Season with salt and pepper. Refrigerate for two hours minimum up to overnight. Cube avocado and add to salsa right before serving.


  • To Plate: Cook raw tortillas according to instructions, 30 seconds on each side. Place cabbage on tortilla. Toss salsa with avocado. Taste to season. Cook TortillaLand® Flour tortillas according to instructions, approximately 30 seconds on each side with no oil, until they puff up and lightly brown. To assemble, layer cabbage, shrimp and salsa. Season with salt and pepper. Garnish with chopped basil or cilantro. Fold.