Indian Street Tacos – with garam masala and lime juice marinated shrimp, mango and tomato salsa, and cucumber and mint raitta – all wrapped in a soft flour tortilla are a delightful summer Indian-fusion treat perfect for a backyard bbq or picnic!
Indian-Mexican Fusion Dishes?
Oh yes! Indian and Mexican are favorites at Andersen casa. While I’ve never worked on an Indian Street Taco, I find so many of my recipes like Easy Mango Salsa and Mexican Cilantro Rice are as at home with Instant Pot Mexican Pulled Pork as they are with an Indian Tandoori Chicken.
Apparently, Indian-Mexican fusion is a “thing” in urban areas in India. I find this to be very exciting! In this spirit, when our Progressive Eats hostess Anshie Dhar of Spice Roots chose “An Indian Picnic” as a theme, I embraced that theme!
Beyond Mere Sustenance is “healthyish global and Latin inspired,” so street tacos seemed like an obvious choice for “picnic” food. Our proximity to the Gulf of Mexico means high-quality shrimp is abundant, and honestly, it’s our favorite protein!
About Indian Street Tacos with Grilled Shrimp
Have I piqued your curiosity yet? So, how what makes this taco “Indian?” Indian Street Tacos consist of soft flour tortillas with 3 components:
- Shrimp marinated in a mixture of fresh lime juice, garam masala, garlic, and ginger
- A cucumber-mint raitta
- Mango and Tomato Salsa
Step #1: Make the marinade with fresh lime juice, garam masala (Indian spice mix), cayenne (optional for heat), minced garlic and ginger. Add the shrimp, and marinate 15-30 minutes before grilling.
Step #2: While the shrimp soaks, make the Mango and Tomato Salsa, and the Cucumber and Mint Raitta. Lastly, grill the shrimp in either a basket or on skewers. Warm the flour tortillas. Serve with fresh cilantro and lime wedges!
About Garam Masala
Garam masala is thought to have originated in northern Indian. I refer to it as a “warm spice,” one with cinnamon, cloves, nutmeg, coriander, cumin, and cardamom. Additionally, you may find turmeric, saffron, fennel seeds, ginger, garlic, mustard seeds, mace, star anise, tamarind, fenugreek, bay leaves, Malabar leaves, or dried red chiles.
I do occasionally make my own garam masala, and I rely on this basic recipe from Spruce Eats. You can find ready-made garam masala in most spice sections at your local market, and Amazon is always an option!
Making Indian Street Tacos
As the photos above suggest, first prepare the marinade. Place the shrimp and the marinade in a zip bag, and let them soak for 15-30 minutes. Longer than 30 minutes, and you risk rubbery chicken! Oh no!
While the shrimp soak, make the Mango and Tomato Salsa. This summery salsa is basically my Easy Mango Salsa with the addition of quartered tiny tomatoes.
Next, you’ll make the Cucumber and Mint Raitta. I have some vigorous mint plants in my herb garden, but once the temperature hits 100 degrees, they’ll be gone. Substitute cilantro or basil. The fresh herbs add a fresh note to the street tacos that we really love! A simple raitta is just plain yogurt and grated and pressed cucumber. We love the addition of fresh herbs. Take the time to press out the liquid so as to avoid diluting the yogurt…
So, you have the salsa and the raitta ready to go? Grill the shrimp. You have a couple of good options (and I’ve done both) – skewer them, or grill them in a basket. Preheat the grill to medium-high. They really only need 5-6 minutes total. This is a perfect dish any day of the week because it comes together so quickly!
Now, let’s get back to our “Indian Picnic!” Take a moment to peruse this awesome collection of casual, summer Indian recipes.
- 1/3 cup fresh squeezed lime juice
- 1 teaspoon garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne (optional)
- 1/4 teaspoon salt
- 12 ounces large shrimp, peeled and deveined
Mango and Tomato Salsa
- 1 mango, diced
- 1 jalapeno, minced
- 1/4 cup tiny tomatoes (or your choice), diced
- 2 scallions, chopped
- 1/4 cup cilantro, chopped
- sea salt and fresh ground pepper
- 1/3 cup fresh lime juice
Cucumber Mint Raitta
- 1/4 cup grated cucumber (1/2 small cucumber)
- 1/2 cup plain Greek yogurt
- 1 tablespoon finely chopped mint (see notes)
- sea salt and fresh ground pepper
Indian Street Tacos
- 6 soft flour tortillas
- marinated and grilled shrimp
- mango and tomato salsa
- cucumber mint raitta
- cilantro and lime wedges to garnish
- Add marinade ingredients to a mixing bowl. Whisk together.
- Pour marinade and add shrimp to a zip bag. Marinate 15-30 minutes.
- Meanwhile, add salsa ingredients to a prep bowl, stir, and check for seasoning.
- Stir grated cucumber and mint into yogurt. Season.
- Fill soft flour tortillas with shrimp, salsa, and raitta. Garnish with cilantro and lime wedges as desired.
I have used mint, cilantro, and even basil. Choose whatever fresh herb makes you happy!
The macronutrients are an approximation only from MyFitnessPal.com. The high carbs and relatively high calories are due to the flour tortillas. No need to feel guilty, just adjust during your other meals.
- BearMoo Barbecue Skewer, 17” Stainless Steel Shish Kabob Skewers – 0.35” Width Flat BBQ Metal Skewers for Grilling (Set of 6 Skewers + 2 Grill Racks + 1 Handy Storage)
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 2 Serving Size: 3 tacos
Amount Per Serving:Calories: 571 Total Fat: 9g Carbohydrates: 93g Protein: 58g
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is an Indian Picnic, and our host is Ansh who blogs at SpiceRoots.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious Indian Picnic inspired dishes!
An Indian Picnic
- Indian Meatballs with Yogurt Sauce – That Skinny Chick Can Bake
- Sweet Potato Chaat – SpiceRoots
- Onion Pakoras – Indian Fritters with Spicy Sauce – Creative Culinary
- Aloo Paratha – Karen’s Kitchen Stories
- Kati Rolls With Chicken and Egg – Mother Would Know
- Lamb Meatballs in the Instant Pot – Shockingly Delicious
- Indian-Style Beef Kabobs with Cilantro – Coconut Sauce – From a Chef’s Kitchen
- Indian Street Tacos with Grilled Shrimp – Beyond Mere Sustenance