Grill

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. <br /> <br />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.

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