Why You’ll Love This Recipe

These shrimp tacos are the perfect combination of smoky, juicy shrimp and the refreshing sweetness of the mango salsa. The flavors are bright and vibrant, with a touch of heat from the seasoning and a burst of freshness from the cilantro and lime. Whether you’re grilling or sautéing the shrimp, this recipe is quick and easy, making it ideal for a weeknight dinner or a casual gathering with friends. Plus, the mango salsa adds a delicious contrast to the savory shrimp, making every bite irresistible.

Ingredients

For the shrimp:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper, to taste
1 tablespoon lime juice

For the mango salsa:

1 ripe mango, peeled and diced
1/2 red onion, finely chopped
1/2 red bell pepper, diced
1/2 cucumber, diced (optional)
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper, to taste

For assembling:

8 small corn or flour tortillas
Fresh cilantro, for garnish (optional)
Lime wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the mango salsa: In a bowl, combine the diced mango, red onion, red bell pepper, cucumber (if using), and cilantro. Add the lime juice and season with salt and pepper to taste. Gently toss everything together and set aside.
Cook the shrimp: In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, paprika, lime juice, salt, and pepper. Heat a skillet over medium-high heat or preheat your grill.
Grill or sauté the shrimp:
- Sautéing: Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until the shrimp are opaque and cooked through.
- Grilling: Thread the shrimp onto skewers and grill for 2-3 minutes per side until fully cooked and slightly charred.
Warm the tortillas: While the shrimp are cooking, warm the tortillas in a dry skillet or on the grill for about 30 seconds on each side until soft and pliable.
Assemble the tacos: Place a few shrimp in each warm tortilla, top with a generous spoonful of mango salsa, and garnish with fresh cilantro and a squeeze of lime.
Serve and enjoy: Serve the shrimp tacos immediately, with extra lime wedges on the side.

Servings and Timing

Servings: 4 (2 tacos per person)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

For extra heat: Add diced jalapeños or a drizzle of hot sauce to the mango salsa for a spicy kick.
For a creamy twist: Drizzle the tacos with a creamy sauce, such as a cilantro-lime crema or avocado crema.
Add avocado: Sliced avocado or guacamole would add a rich, creamy texture to the tacos.
Swap the shrimp for fish: If you prefer fish, you can swap the shrimp for white fish fillets like cod or tilapia. Grill or pan-sear them for a similar result.

Storage/Reheating

Shrimp: Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking.
Mango salsa: The salsa can be stored in the refrigerator for up to 1 day. However, it’s best served fresh to retain the crisp texture of the mango and vegetables.

FAQs

1. Can I make the mango salsa ahead of time?

Yes, you can prepare the salsa up to a day ahead of time. Store it in an airtight container in the refrigerator. Just give it a good stir before serving.

2. Can I grill the shrimp instead of sautéing them?

Yes, grilling the shrimp adds a delicious smoky flavor. Just thread the shrimp onto skewers and grill them for about 2-3 minutes on each side.

3. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but make sure to thaw them completely and pat them dry before seasoning and cooking.

4. Can I use a different fruit for the salsa?

Yes, you can use other fruits like pineapple, peaches, or papaya for a unique variation on the salsa.

5. How can I make the tacos spicier?

For extra spice, you can add finely chopped jalapeños to the salsa, sprinkle some chili flakes on top of the tacos, or drizzle with your favorite hot sauce.

6. Can I make the shrimp tacos gluten-free?

Yes, simply use gluten-free tortillas, and you’ll have a delicious gluten-free meal.

7. Can I make this recipe with chicken instead of shrimp?

Absolutely! You can use chicken breasts or thighs in place of shrimp. Just adjust the cooking time—grill or pan-sear until the chicken reaches an internal temperature of 165°F (74°C).

8. Can I make the shrimp tacos with a different sauce?

Yes, you can drizzle the tacos with a variety of sauces like chipotle aioli, avocado crema, or a tangy yogurt-based sauce for a different flavor profile.

9. How do I keep the shrimp tacos from getting soggy?

To avoid soggy tacos, don’t overload the tortillas with too much salsa, and make sure to drain any excess liquid from the mango salsa before adding it to the tacos.

10. Can I add more vegetables to the salsa?

Yes! You can add diced cucumbers, bell peppers, or even corn to the mango salsa for added crunch and flavor.

Conclusion

Shrimp tacos with mango salsa are the perfect balance of savory, sweet, and tangy flavors. The smoky shrimp pairs wonderfully with the refreshing mango salsa, making these tacos light, healthy, and incredibly satisfying. With just a few simple ingredients and quick preparation, this dish is perfect for a weeknight dinner or a weekend gathering with friends. Whether you prefer soft corn or flour tortillas, these shrimp tacos are sure to be a hit!

Shrimp Tacos with Mango Salsa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Shrimp tacos with tangy mango salsa, combining smoky shrimp with refreshing sweetness and a hint of spice, perfect for a light meal or gathering.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings (2 tacos per person)
Category: Main Dish
Method: Grilling or Sautéing
Cuisine: Mexican

Instructions

Prepare the mango salsa: In a bowl, combine the diced mango, red onion, red bell pepper, cucumber (if using), and cilantro. Add the lime juice and season with salt and pepper to taste. Gently toss everything together and set aside.

Cook the shrimp: In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, paprika, lime juice, salt, and pepper. Heat a skillet over medium-high heat or preheat your grill.
Grill or sauté the shrimp:
Sautéing: Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until the shrimp are opaque and cooked through.
Grilling: Thread the shrimp onto skewers and grill for 2-3 minutes per side until fully cooked and slightly charred.
Warm the tortillas: While the shrimp are cooking, warm the tortillas in a dry skillet or on the grill for about 30 seconds on each side until soft and pliable.
Assemble the tacos: Place a few shrimp in each warm tortilla, top with a generous spoonful of mango salsa, and garnish with fresh cilantro and a squeeze of lime.
Serve and enjoy: Serve the shrimp tacos immediately, with extra lime wedges on the side.

Notes

For extra heat: Add diced jalapeños or a drizzle of hot sauce to the mango salsa for a spicy kick.
For a creamy twist: Drizzle the tacos with a cilantro-lime crema or avocado crema.
Add avocado: Sliced avocado or guacamole adds a rich, creamy texture to the tacos.
Swap the shrimp for fish: You can swap shrimp for fish like cod or tilapia, grilling or pan-searing them for a similar result.

Nutrition

Serving Size: 1 serving (2 tacos)
Calories: 320
Sugar: 9g
Sodium: 500mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 160mg