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Shrimp Tacos with Chili Mustard Aioli


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  • For marinade:
  • Ingredients
  • 1 can coconut milk (13 oz)
  • 4 tablespoons chili garlic sauce
  • 1 tablespoon Dijon mustard
  • 1 lime, zested
  • 1 lime, juiced
  • 2 teaspoons grated ginger
  • For salsa:
  • 2 mangoes, peeled and diced
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 can black beans, drained and rinsed
  • 1 lime, juiced
  • salt to taste
  • For aioli:
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chili garlic sauce
  • For tacos:
  • 1 lb raw medium sized shrimp, peeled and devined
  • 10 small (6 inch) flour tortillas


Adapted from


Step 1

1. In a large bowl, whisk together all the marinade ingredients. Add the shrimp (making sure they all get coated) cover and let marinade in the fridge for at least 2 hours.

2. In a medium bowl, gently mix together all the salsa ingredients. Cover and let sit in the fridge until ready to use (this can be done the night before).

3. In a small bowl, whisk together all the aioli ingredients. Cover and keep in the fridge until ready to use (this can also be done the night before).

4. Prepare the tacos: Heat a large skillet over medium heat. Remove shrimp from marinade and add to the pan. Cook 2-3 minutes per side, or until they are all pink. Meanwhile, place the tortillas on a plate and warm in the microwave for 10-15 seconds.

5. To assemble the tacos, spread a thin layer of aioli down the middle of each tortilla. Top with 4-5 shrimp and a few spoonfuls of mango black bean salsa. Garnish with parsley if desired.


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