Indian Street Tacos with Grilled Shrimp

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!

3 Indian Street Tacos with Grilled Shrimp topped with cucumber-mint raitta and mango and tomato salsa on a bright striped cloth with limes and cilantro.

👩🏻‍🍳 Tamara Talks – Indian-Mexican Fusion

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!

Indian Street Tacos on a bright striped table cloth, plastic wine bottle, insulated wine glasses in pink and white.

Shrimp

  • fresh squeezed lime juice
  • garlic
  • fresh ginger, minced
  • garam masala
  • cayenne (optional)
  • salt
  • large shrimp, peeled and deveined

Mango and Tomato Salsa

  • mango
  • jalapeno
  • tomatoes
  • scallions
  • cilantro
  • sea salt and fresh ground pepper
  • fresh lime juice

Cucumber Mint Raitta

  • cucumber
  • plain Greek yogurt
  • fresh mint
  • sea salt and fresh ground pepper

Indian Street Tacos

  • soft flour tortillas
  • marinated and grilled shrimp
  • mango and tomato salsa
  • cucumber mint raitta
  • cilantro and lime wedges to garnish
  • Prepare the marinade – 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!
  • Make the Mango and Tomato Salsa – 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.
  • 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…
  • 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.
  • Assemble the Indian street tacos – Whether you’re packing a picnic or dining al fresco, keep the various components separate and assemble as you serve.

This is a perfect dish any day of the week because it comes together so quickly! If this looks appealing to you, you might want to check out these Indian Kathi Rolls. They’re great on a picnic as well!

Signature in red and green with chiles and limes.

Indian Street Tacos with Grilled Shrimp in flour tortillas on a square white plate.

Indian Street Tacos with Grilled Shrimp

Shrimp get marinated in a fresh lime, garam masala, ginger, and garlic mixture before getting grilled. Wrap them in a soft flour tortilla with Mango and Tomato Salsa and Cucumber Mint Raitta for a perfect Indian-fusion picnic dish!
5 from 6 votes

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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Course Main Dishes
Cuisine Indian Fusion
Servings 2 servings
Calories 571 kcal

Ingredients
  

Shrimp

  • cup fresh squeezed lime juice
  • 1 teaspoon garlic - minced
  • 2 teaspoons fresh ginger - minced
  • 1 teaspoon garam masala
  • ¼ teaspoon cayenne - optional
  • ¼ teaspoon salt
  • 12 ounces large shrimp - peeled and deveined

Mango and Tomato Salsa

  • 1 mango - diced
  • 1 jalapeno - minced
  • ¼ cup tiny tomatoes - or your choice, diced
  • 2 scallions - chopped
  • ¼ cup cilantro - chopped
  • sea salt and fresh ground pepper
  • cup fresh lime juice

Cucumber Mint Raitta

  • ¼ cup grated cucumber - 1/2 small cucumber
  • ½ 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

Instructions

  • 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.

To Serve

  • Fill soft flour tortillas with shrimp, salsa, and raitta. Garnish with cilantro and lime wedges as desired.
  • Enjoy!

Notes

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.

Nutrition

Serving: 3tacos | Calories: 571kcal | Carbohydrates: 93g | Protein: 58g | Fat: 9g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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16 Comments

  1. Girl, I need to stop looking at your recipes and photos when I’m starving because they only make me hungrier! I love that you combined the two cuisines into a taco! My husband is going to love these and I can’t wait to make them!

    1. LOL! There’s a reason I love you! Of all the wonderful food bloggers in my friendship circle, you capture food most like I do! I’ve narrowed my niche to “Latin,” and Indian and Latin have many common ingredients. It seemed like it would work. I tried them a couple of different ways, and this one hits all the right spots. Thanks Carol!

  2. I love these fusion tacos. And while I didn’t know that Mexican and Indian fusion was a “thing,” now that I’ve seen it in action, the combination makes perfect sense. Plus, I’m all about this mango and tomato salsa – not so far from chutney and quite delicious sounding.

  3. What a wonderful addition to the Mexican Indian fusion!! Love it! I was just thinking this morning, that I love Mexican food as much as I love Indian food. May be because the process, flavors and the love for food is so similar!!