Shrimp Tacos With Mango Salsa
Sweet mango salsa pairs perfectly with zesty shrimp, and the whole meal comes together in under half an hour. My family couldn’t stop raving—these tacos are now a regular request at our table!
Variations & Substitutions
Feeling like a little twist? Swap out the mango for pineapple or peach for a different fruity zing. If you like things spicy, add extra jalapeño or a dash of hot sauce to the shrimp marinade.
For a creamy touch, drizzle with chipotle mayo or a dollop of sour cream. You can also use grilled shrimp for a smoky flavor, or try flour tortillas if you prefer them over corn.
Tips & Tricks for Perfect Results
Pat the shrimp dry before marinating for the best sear. Don’t overcook the shrimp—they turn rubbery fast, so keep a close eye.
Dice the mango small for easier bites in your salsa. Warm tortillas make all the difference, so don’t skip that step. For extra crunch, add thinly sliced radishes or a sprinkle of toasted pepitas on top.
Storage & Reheating
Store leftover shrimp and salsa separately in airtight containers in the fridge for up to 2 days. To reheat shrimp, quickly warm them in a skillet over medium heat—just until heated through, to avoid drying out.
The salsa is best fresh, but can be revived with a squeeze of lime if needed. Assemble tacos just before serving for the freshest taste.
Shrimp Tacos With Mango Salsa
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Juice of 1 lime
For the Mango Salsa:
- 1 ripe mango diced
- 1/4 cup red onion finely chopped
- 1/2 red bell pepper diced
- 1 jalapeño seeded and minced
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Pinch of salt
For Serving:
- 8 small corn or flour tortillas
- Shredded cabbage or lettuce
- Extra lime wedges
Instructions
- Prep the Shrimp: In a bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime juice. Let it marinate while you make the salsa.
- Make the Mango Salsa: Combine mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Stir and set aside.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, until pink and just cooked through.
- Warm the Tortillas: While the shrimp cooks, warm tortillas in a dry skillet or microwave.
- Assemble the Tacos: Layer cabbage or lettuce on each tortilla, top with shrimp, and spoon over generous helpings of mango salsa. Serve with lime wedges and enjoy!
