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Spice-Rubbed + Charred Shrimp Tacos with Mango, Pineapple & Avocado Salsa

Tacos. Is there anything better? Nope. I mean, they're so versatile. You can literally fill a tortilla with anything and it's bound to be good. It's probably why I like making and eating them so much - the possibilities are endless. I find that creativity is key to making a good taco. Let those juices flow, people! Play with flavors, mix textures - just have some fun!

These Spice-Rubbed + Charred Shrimp Tacos were inspired by the ocean. Yep, still at the Oregon Coast and cooking up a storm! I woke up this morning, took a long walk on the beach and dreamed up these tacos while listening to my "Not Today" playlist. Yep, Game Of Thrones reference! Now that I think of it, "Not Today" might be my mantra in 2020. Who am I kidding, it's been my mantra ever since Syrio Forel taught Arya Stark how to properly kick some butt! #nerdalert

Anyway, back to the tacos...

I made the trek down to Yachats, stopped by everyone's favorite fishmonger, picked up some shrimp and headed back to the cabin to put these tacos together. They're a little bit spicy...a little bit smokey...a little bit sweet...oh, and they're really freaking good. That's a win-win-win-WIN in my book.

Topped with Mango, Pineapple and Avocado Salsa and served with my Green Pepper rice (also, really freaking GOOD!) and you have a real winner of a taco meal perfect for Tuesday or any other day of the week.



Spice-Rubbed + Charred Shrimp Tacos with Mango-Pineapple & Avocado Salsa

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Serves: 4


Spice-Rubbed + Charred Shrimp Tacos:

1lb of Shrimp, peel + devein

2 Tbsp Chili Powder

2 tsp Smoked Paprika

2 tsp Cumin

2 tsp Onion Powder

1-2 tsp Cayenne Pepper

Salt + Pepper

Tortillas - any kind, but I prefer La Tortilla Factory's Handmade White Corn + Wheat

Mango, Pineapple & Avocado Salsa:

1 Mango, diced

1 Cup Pineapple, diced

1 Avocado, diced

1 Jalapeno, seeds removed + diced

1/2 Red Onion, finely diced

1/4 Cilantro, finely diced

Hot Sauce (optional)

Salt + Pepper

Green Pepper Rice - Get the recipe here!


  1. Preheat the oven to 400 degrees.

  2. Peel and devein the shrimp. Pat dry with paper towels and set aside in a bowl.

  3. Combine all spice rub ingredients in a small bowl and mix well with either a whisk or fork.

  4. Pour the spice rub mixture over the shrimp and using your hands, mix well so that the shrimp is thoroughly coated on both sides. Cover the bowl with plastic wrap and place in the fridge until ready to cook. The shrimp won't take very long to make so it's best to cook them last!

  5. Make the Green Pepper Rice.

  6. Prepare the salsa. Combine all of the ingredients in a bowl, add salt + pepper to taste. Taste the salsa. If you want a little more spice, add in a few dashes of your favorite hot sauce and mix well.

  7. Heat a large non-stick pan with some oil over medium heat. When the oil shimmers, add in the shrimp in a single layer on the pan. Cook each side until pink and slightly charred - about 3-4 minutes per side. Depending on the size of your shrimp, you might have to do this in batches. Remove from heat.

  8. Assemble your tacos! Feel free to add sour cream - I prefer Tillamook! - top with cilantro and hot sauce!

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