There are few things more crave-worthy than Shrimp Tacos with Mango Salsa: savory, spice-kissed shrimp nestled in warm tortillas, crowned with juicy bursts of mango, creamy herby sauce, and crunchy cabbage. This vibrant dish isn’t just a taco night upgrade—it’s a fresh, flavor-packed celebration in every bite!
Why You’ll Love This Recipe
- Peak Freshness: Mango salsa delivers a blast of juicy sweetness that makes every taco taste like sunshine, even in the dead of winter.
- Speedy Weeknight Hero: These Shrimp Tacos with Mango Salsa are on the table in under 30 minutes, making dinner magic happen—fast.
- Flavor Fireworks: Chili-dusted shrimp, creamy cilantro sauce, and crunchy cabbage come together for irresistible layers of flavor and texture.
- Totally Customizable: You can easily adjust spice, sweetness, and toppings to please everyone at the table (picky kids included!).
Ingredients You’ll Need
You probably already have most of these simple, colorful ingredients on hand—and every one of them adds a special touch to these Shrimp Tacos with Mango Salsa. From the sweet-tart kick of mango to the creamy zing of the sauce, nothing is here by accident!
- Shrimp: The star of the show—choose peeled, deveined, and tail-removed for less prep and more joy. Quick-cooking and oh-so-succulent!
- Olive Oil: Just a drizzle helps the shrimp sear up tender and juicy while locking in all those flavorful spices.
- Chili Powder & Salt: This simple duo makes the shrimp sing, balancing savory notes with a gentle warmth.
- Mango: Finely diced mango brings the sweet, tropical vibe that turns salsa into something truly special.
- Red Bell Pepper: Adds crunch and a pop of color, not to mention extra sweetness to the salsa.
- Jalapeño Pepper: For a mild kiss of heat—remove seeds and ribs if you want it tamer.
- Lime Juice: Brightens up both the salsa and the sauce, tying together every flavor with welcome zest.
- Cilantro: Used in both salsa and sauce, it adds herbal freshness and a little green magic.
- Sour Cream: The creamy base for the sauce; light or regular both work beautifully.
- Honey: Just a touch in the sauce balances the tang and heat with mellow sweetness.
- Prepared Green Salsa: Adds a quick burst of flavor and slight tang to the creamy sauce—store-bought is totally fine.
- Salt & Pepper: Essential for tuning the flavors to your liking; don’t be shy about tasting as you go.
- Purple Cabbage: Crunchy, vibrant, and the perfect cool contrast to the warm shrimp and zesty salsa.
- Corn or Flour Tortillas: Pick your favorite—both work, and both become the perfect handheld vessel for this goodness!
Variations
One of the best parts about Shrimp Tacos with Mango Salsa is how easy it is to tweak for your cravings, pantry, and family preferences. Don’t be afraid to get creative—every twist makes it your own!
- Make It Spicier: Leave the jalapeño seeds in or add a pinch of cayenne to the shrimp for extra fire.
- Swap the Protein: Try diced grilled chicken, flaky white fish, or even crispy tofu if you want to mix up the main event.
- Go Dairy-Free: Use a plant-based sour cream or coconut yogurt for the creamy sauce to keep things lactose-free.
- Salsa Stars: Swap mango for pineapple, peach, or even strawberries for a fun spin, depending on what’s in season.
How to Make Shrimp Tacos with Mango Salsa
Step 1: Sear the Shrimp
Start by heating olive oil in a large pan over high heat. Pat the shrimp dry, season them with chili powder and salt, then lay them in the hot pan in a single layer. Watch as they turn pink and opaque, about 2–3 minutes per side—resist crowding so they caramelize and don’t steam!
Step 2: Prepare the Mango Salsa
While the shrimp cooks (or even earlier), mix up that dazzling mango salsa: finely dice mango, red bell pepper, and jalapeño, then toss with chopped cilantro and lime juice. Let it chill in the fridge for at least 15 minutes so the flavors party together—it’ll just get better the longer it sits (up to 4 hours).
Step 3: Whip Up the Creamy Cilantro Lime Sauce
Into the food processor go the sour cream, fresh cilantro, lime juice, honey, salsa verde, salt, and pepper. Blend until smooth and lush—don’t skip this step, because this sauce truly takes Shrimp Tacos with Mango Salsa to dreamy new heights!
Step 4: Assemble the Tacos
Warm your tortillas (a hot skillet works wonders), then layer on a swirl of creamy cilantro sauce, a generous handful of shredded purple cabbage, several sizzling shrimp, and a glorious crown of mango salsa. Serve them up fresh for maximum crunch and vibrant flavors in every bite.
Pro Tips for Making Shrimp Tacos with Mango Salsa
- Shrimp Searing Secrets: Make sure the pan is hot before adding shrimp for that addictive, slightly charred flavor—don’t move them too soon!
- Stop the Shrimp Early: Pull the shrimp from the heat just as they turn opaque and curl—they’ll finish cooking off the pan, keeping every bite tender and juicy.
- Let That Salsa Mingle: Prepare your mango salsa first and chill it—letting those flavors marinate turns a good topping into an unforgettable one.
- Sauce Consistency Control: If your creamy sauce is too thick, add an extra squeeze of lime juice or a spoonful of water to loosen it—perfect for drizzling over tacos!
How to Serve Shrimp Tacos with Mango Salsa
Garnishes
Give your Shrimp Tacos with Mango Salsa the finishing touch they deserve! Sprinkle with extra chopped cilantro, a few rings of fresh jalapeño, thin slices of radish, or even a little dusting of cotija cheese for extra flair. A final squeeze of lime wakes up every flavor just before that irresistible first bite.
Side Dishes
Keep the tropical vibes going by serving these tacos with coconut rice, black beans, or even a quick watermelon salad. Tortilla chips and guacamole are never out of place, and a pitcher of icy margaritas or sparkling limeade is always a good idea for taco night!
Creative Ways to Present
Try serving Shrimp Tacos with Mango Salsa on a big platter “family style,” letting everyone build their perfect taco. Or arrange them as festive mini tacos for a party—just use small tortillas and pile on the color. For a dramatic touch, serve in taco stands or line up on a wooden board with lime wedges edging the whole affair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky!), store components separately: the shrimp in an airtight container in the fridge, and the mango salsa and sauce in their own containers. This way, the tortillas stay fresh and everything keeps its best texture for up to two days.
Freezing
While the shrimp freezes well, it’s best to avoid freezing the salsa or sauce as the fresh ingredients can become soggy. Place cooled shrimp in a freezer-safe bag, squeeze out excess air, and freeze for up to two months—thaw overnight in the fridge before reheating.
Reheating
Gently rewarm shrimp in a skillet over medium heat for just a minute or two—just until hot. Avoid microwaving if you can, as it can make the shrimp rubbery. Build fresh tacos with reheated shrimp, new cabbage, and your leftover salsa and sauce!
FAQs
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Can I use frozen shrimp for this recipe?
Yes! Just be sure to thaw the shrimp completely and pat them very dry before cooking so they’ll sear up perfectly and not release excess water into the pan.
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How do I make the Shrimp Tacos with Mango Salsa less spicy?
Remove the seeds and ribs from your jalapeño, and use a mild green salsa in the creamy sauce. You can also skip extra chili powder on the shrimp if you really want to dial it down.
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Can I make any part of this recipe in advance?
Absolutely! The mango salsa and creamy cilantro sauce can both be made up to 4 hours ahead—just keep them refrigerated until taco time. Shrimp is best cooked fresh, but you can peel and season them earlier in the day.
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What’s the best way to keep tortillas warm for serving?
Wrap tortillas in a clean kitchen towel and keep them in a low oven or warming drawer (or use a tortilla warmer!) until you’re ready to assemble—this keeps them soft and pliable.
Final Thoughts
I hope you’re as excited as I am to shake up your next meal with these Shrimp Tacos with Mango Salsa! There’s truly something magical about that sweet-and-spicy combo, and it’s even better when shared. Grab your favorite tortillas, invite a few friends, and let these tacos be the highlight of your week!
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: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Shrimp Tacos with Mango Salsa are a burst of flavors in every bite. Juicy shrimp seasoned to perfection, topped with a fresh mango salsa and creamy cilantro lime sauce, all wrapped in a warm tortilla. It’s 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 (seeds and ribs removed)
- Juice of 1 lime
- 1/2 cup cilantro leaves, finely chopped
For the creamy cilantro lime sauce
- 1 cup sour cream (light can be used)
- 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 olive oil in a large pan over high heat. Season shrimp with chili powder and salt. Sear shrimp for 2-3 minutes per side until pink and cooked through.
- For the mango salsa: Combine all salsa ingredients in a bowl, add 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: Mango salsa and cilantro sauce can be prepared up to 4 hours in advance.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 9g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 180mg
