These Shrimp Tacos with Mango Salsa are everything I crave in a summer meal: light, fresh, juicy, and absolutely bursting with vibrant color! Spiced, seared shrimp tucked into warm tortillas and crowned with a sweet-tangy mango salsa and creamy cilantro-lime drizzle—honestly, it’s a flavor fiesta you won’t want to miss.
Why You’ll Love This Recipe
- Colorful & Eye-Catching: Every taco is a kaleidoscope of sunny mango, red pepper, fresh greens, and crisp purple cabbage—perfect for impressing guests or brightening your table.
- Bold, Balanced Flavors: Sweet mango salsa, zesty shrimp, creamy cilantro-lime sauce, and crunch—every bite is a harmonious blend you’ll crave again and again.
- Fast, Fresh, & Easy: These Shrimp Tacos with Mango Salsa come together in under 30 minutes, but taste like they took hours.
- Effortlessly Customizable: Make them your own with your favorite tortillas, toppings, or level of spice.
Ingredients You’ll Need
This lineup may look simple, but every ingredient in these Shrimp Tacos with Mango Salsa pulls its weight—delivering juicy shrimp, tang, a punch of color, and irresistible freshness. Here’s how each element brings the whole recipe to vibrant life!
- Shrimp: Use peeled, deveined shrimp (tails removed) for easy eating and a perfectly juicy bite every time.
- Olive Oil: A quick sear in olive oil guarantees plump, lightly crisped shrimp with golden edges.
- Chili Powder & Salt: This simple seasoning wakes up the shrimp with a gentle heat and savory depth.
- Mango: The star of your salsa—ripe, juicy mango adds sweetness that pairs beautifully with the shrimp’s savory heat.
- Red Bell Pepper: For extra crunch, sweetness, and a pop of color in the salsa.
- Jalapeño: Just enough spice to keep things interesting—remove seeds for milder heat, or leave a few in if you’re feeling bold!
- Lime Juice: A squeeze of fresh lime brightens the whole salsa and ties the flavors together.
- Cilantro: Both in the salsa and the sauce, cilantro injects a citrusy, herbal freshness.
- Sour Cream: The creamy base for your sauce—regular or light both work great.
- Honey: A touch balances the citrus and spice in the sauce and rounds-out the flavors.
- Green Salsa: A prepared green salsa gives a tangy punch and extra color to the creamy drizzle.
- Purple Cabbage: Shredded cabbage brings crunch and a bold, beautiful presentation.
- Corn or Flour Tortillas: Choose your favorite—corn for classic flavor, or flour for extra soft, chewy wraps!
Variations
One of the best parts about Shrimp Tacos with Mango Salsa? You can mix, match, and make them truly your own—just swap ingredients, tweak the toppings, or dial up the spice for your perfect taco night!
- Grilled Shrimp: Fire up the grill instead of the stove for a smokier, charred flavor in your tacos.
- Pineapple Salsa: Swap some (or all) of the mango for pineapple to create a tangy-sweet twist.
- Low-Carb Style: Skip the tortillas and pile everything over crunchy lettuce cups for a lighter, grain-free meal.
- Dairy-Free: Make the creamy sauce with a plant-based yogurt or vegan sour cream for a completely dairy-free version.
How to Make Shrimp Tacos with Mango Salsa
Step 1: Sear the Shrimp
Heat a large pan over high heat and add the olive oil. Pat your shrimp dry, then sprinkle each side generously with chili powder and a pinch of salt. Sear the shrimp in a single layer—don’t overcrowd the pan!—for about 2–3 minutes per side, or until they’re rosy and just cooked through. Transfer them to a plate (and try not to eat them all before assembling your tacos!).
Step 2: Make the Mango Salsa
In a medium bowl, combine the diced mango, red bell pepper, finely minced jalapeño, plenty of chopped cilantro, and a hearty squeeze of lime juice. Add a pinch of salt and toss until every bite sparkles with color and flavor. Chill in the refrigerator for at least 15 minutes to let everything mingle, or up to 4 hours for even bolder flavor.
Step 3: Whiz Up the Creamy Cilantro Lime Sauce
Add the sour cream, cilantro, lime juice, honey, green salsa, salt, and pepper to a food processor (or blender). Blitz until the sauce is silky and green, with all the herbs blended in—taste and adjust the salt, then stash in the fridge while you prep everything else.
Step 4: Assemble the Tacos
Warm your tortillas (a quick toast over the flame adds char and makes them floppy and delicious). Spread a generous spoonful of the creamy sauce on the tortilla, then add a handful of shredded purple cabbage for crunch. Top with hot shrimp, a heaping spoonful of mango salsa, and a final drizzle of that sauce. Serve right away while everything is at its very best!
Pro Tips for Making Shrimp Tacos with Mango Salsa
- Quick Searing: Shrimp cook fast! Watch closely and remove them from the pan the second they’re pink and opaque so they stay juicy and tender, never rubbery.
- Mango Selection: The best salsas start with perfectly ripe mango—look for fruit that smells sweet and yields gently to pressure without being mushy.
- Sauce Consistency: For the silkiest creamy sauce, blend until fully smooth, scraping down the sides as needed—and don’t be afraid to add a splash more lime juice if you want it zingier!
- Tortilla Tip: Always toast your tortillas just before serving—they’ll be warm, pliable, and full of flavor, which makes every taco extra irresistible.
How to Serve Shrimp Tacos with Mango Salsa
Garnishes
Bring even more charm and freshness to your Shrimp Tacos with Mango Salsa by showering them with extra chopped cilantro, thinly sliced green onions, or a few extra jalapeño rings if you love the heat. A squeeze of fresh lime right before serving? Absolute magic.
Side Dishes
Lean into the tropical vibe and serve these tacos alongside fluffy cilantro-lime rice, charred sweet corn, or a light and zesty black bean salad. They also pair incredibly well with crunchy tortilla chips and more of that creamy cilantro-lime sauce for dipping!
Creative Ways to Present
For a show-stopping taco night platter, arrange the shrimp, mango salsa, cabbage, and sauces in separate bowls with a nest of warm tortillas—let everyone build their own! Or pile mini tortillas high with shrimp and salsa for party-friendly taco bites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the shrimp, mango salsa, and sauce separately in airtight containers in the fridge for up to two days. Keep tortillas and cabbage separate so they stay crisp and fresh—they’ll be just as delicious for lunch the next day.
Freezing
While shrimp freeze well, the mango salsa is best enjoyed fresh for maximum crunch and brightness. If needed, you can freeze cooked shrimp in a zip-top bag for up to a month—simply thaw in the fridge when you’re ready to build your next round of Shrimp Tacos with Mango Salsa.
Reheating
Gently warm leftover shrimp in a skillet over medium heat or pop them in the microwave for just 20–30 seconds. Keep an eye on them to avoid overcooking! Always assemble tacos fresh for the best textures and vibrant flavors.
FAQs
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Can I use frozen shrimp for Shrimp Tacos with Mango Salsa?
Absolutely! Frozen shrimp work beautifully in this recipe. Just thaw them completely and pat dry before seasoning and searing so they cook evenly and get that gorgeous color.
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Is the mango salsa spicy?
The salsa has a gentle kick from the jalapeño, but you can adjust the heat. Remove the seeds and ribs for a milder salsa or leave them in (or even add more pepper) if you love extra spice.
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Can I make the creamy cilantro sauce ahead?
Yes! The sauce (and the mango salsa) can both be made up to four hours in advance. Keep them in the fridge until you’re ready to assemble – the flavors get even better as they meld.
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What tortillas are best for Shrimp Tacos with Mango Salsa?
Both corn and flour tortillas are delicious—corn is traditional and slightly nutty, while flour is soft and pliable. Choose whichever you love most, or offer both for your guests to choose from!
Final Thoughts
I can’t wait for you to try these Shrimp Tacos with Mango Salsa in your own kitchen—every bite is bursting with sunshine and flavor! Whether it’s taco night, a summer party, or just a craving for something fresh and quick, this recipe is sure to become a staple. Enjoy, and let me know how you make them your own!
Print
Shrimp Tacos with Mango Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying, Mixing
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Shrimp Tacos with Mango Salsa are a burst of fresh and zesty flavors in every bite. Succulent shrimp seasoned with chili powder, paired with a vibrant mango salsa, creamy cilantro lime sauce, and crunchy cabbage, all wrapped in a warm tortilla. A perfect balance of sweet, savory, and spicy!
Ingredients
For the shrimp
- 2 teaspoons olive oil
- 1 1/4 pounds shrimp, peeled, deveined, and tails removed
- Chili powder and salt to taste
For the mango salsa
- 1 cup mango, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 jalapeno pepper, minced (remove seeds and ribs to make it milder)
- Juice of 1 lime
- 1/2 cup cilantro leaves, finely chopped
For the creamy cilantro lime sauce
- 1 cup sour cream (can use light)
- 1/2 cup cilantro leaves, roughly chopped
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- 1/4 cup prepared green salsa
- Salt and pepper to taste
For assembly
- 1 cup shredded purple cabbage
- 8 corn or flour tortillas
Instructions
- For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Sear the shrimp in a single layer for 2-3 minutes per side until cooked through.
- For the mango salsa: Mix all ingredients in a bowl, adding salt to taste. Refrigerate for at least 15 minutes.
- For the creamy cilantro sauce: Blend all sauce ingredients in a food processor until smooth. Season with salt and pepper.
- To serve: Warm tortillas, add sauce, cabbage, shrimp, and top with mango salsa. Serve immediately.
Notes
- Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 165mg
