If sunshine could be wrapped up in a tortilla, it would absolutely taste like these Shrimp Tacos with Mango Salsa! Sweet, juicy mango meets smoky, spiced shrimp, all topped with a lusciously creamy cilantro lime sauce—this combo transforms the simplest taco night into a tropical celebration. Every bite is fresh, tangy, and impossible not to love.
Why You’ll Love This Recipe
- Unbeatable Flavor Mash-Up: The sweet mango salsa pairs beautifully with chili-seasoned shrimp, creating an irresistible balance of savory, spicy, and fruity.
- Lightning-Quick & Easy: These shrimp tacos with mango salsa come together in under 30 minutes—perfect for busy weeknights or spontaneous cravings.
- Vibrant & Eye-Catching: With their jewel-bright toppings and crisp cabbage, these tacos look just as fresh and gorgeous as they taste.
- Customizable for Any Crowd: Whether you’re gluten-free, spice-averse, or simply want to play with toppings, these tacos are endlessly adaptable.
Ingredients You’ll Need
Don’t be fooled by the lively flavors—every ingredient in these Shrimp Tacos with Mango Salsa is easy to find and serves a starring role! From sweet mango and crisp cabbage to hearty shrimp and zippy spices, each component brings something special to the party.
- Shrimp (1 1/4 pounds, peeled and deveined): Plump, juicy shrimp soak up chili and salt for a perfect bite—use fresh or thawed frozen for peak flavor and texture.
- Olive Oil (2 teaspoons): Just enough to give those shrimp an irresistible sear and keep everything tender.
- Chili Powder & Salt: Adds smoky depth and a gentle backbone of heat. Adjust the chili powder to your own spice comfort zone!
- Mango (1 cup, finely diced): The real hero of the salsa—look for a ripe mango that’s both sweet and slightly tart.
- Red Bell Pepper (½ cup, finely diced): Crunch and mild sweetness give the salsa extra vibrancy and lovely color contrast.
- Jalapeño Pepper (1/2, minced): For a fresh pop of heat—remove seeds and membrane if you want a milder salsa, or leave a few for extra kick.
- Lime Juice (from 1 lime + 2 teaspoons): Adds bright acidity and perfectly ties the salsa and sauce together.
- Cilantro Leaves (½ cup for salsa, ½ cup for sauce): Chopped fresh for that unmistakably fresh, herbal lift throughout the dish.
- Sour Cream (1 cup): Makes the cilantro lime sauce cool, creamy, and perfectly balanced—use light sour cream if you like.
- Honey (1 1/2 teaspoons): Just a drizzle rounds out the sauce, making it super craveable.
- Prepared Green Salsa (¼ cup): Look for salsa verde for a tangy touch that blends right into the sauce.
- Salt & Pepper (to taste): Don’t forget to season both your shrimp and creamy sauce—it makes all the difference.
- Purple Cabbage (1 cup, shredded): Adds vibrant color and satisfying crunch that stands up to the juicy fillings.
- Corn or Flour Tortillas (8): Warmed until soft; use your favorite or a mix for different textures.
Variations
One of my favorite things about Shrimp Tacos with Mango Salsa is just how easy they are to personalize! With a few simple tweaks, you can make this recipe work for nearly any taste preference, diet, or ingredient on hand.
- Swap Out the Protein: Not a shrimp fan? Try bite-sized pieces of grilled chicken, flaky fish, or even tofu for a vegetarian version with just as much flavor.
- Mild Mango Salsa: If you’re serving kiddos or spice-sensitive friends, skip the jalapeño or swap in a mild green pepper for color and crunch.
- Dairy-Free Creamy Sauce: Use coconut yogurt or a vegan sour cream in place of dairy for a creamy finish without any lactose.
- Add More Crunch: Layer in sliced radishes or quick-pickled onions for extra texture and tang.
How to Make Shrimp Tacos with Mango Salsa
Step 1: Sear the Shrimp
Start by heating olive oil in a large skillet over high heat. Sprinkle the peeled and deveined shrimp with chili powder and salt, making sure each piece is nicely seasoned. Lay them in a single layer so every shrimp gets a chance to sizzle and sear—about 2–3 minutes per side is all it takes for them to turn juicy, pink, and just slightly caramelized at the edges.
Step 2: Mix Up the Mango Salsa
While the shrimp cool, gently toss together the diced mango, red bell pepper, minced jalapeño, cilantro, and a big squeeze of lime juice in a bowl. Add a little salt, then cover and chill the salsa for at least 15 minutes—or up to 4 hours if you want to make it ahead. Those flavors mingle and get even more vibrant as they sit!
Step 3: Whizz Up the Cilantro Lime Sauce
In a food processor, combine sour cream, fresh cilantro, a splash of lime juice, honey, prepared green salsa, and a bit of salt and pepper. Blend until the sauce is lusciously smooth and vividly green—taste and adjust seasoning as you like. This sauce is pure magic on tacos!
Step 4: Assemble and Serve
Warm your tortillas until soft and pliable. Spread a spoonful of creamy sauce on each, then add a generous handful of shredded purple cabbage. Top with juicy shrimp, lots of mango salsa, and finish with one more drizzle of sauce. Dive in immediately and enjoy those bold, sunshine flavors!
Pro Tips for Making Shrimp Tacos with Mango Salsa
- Searing Success: Make sure your skillet is good and hot before adding the shrimp—this gives you those tasty golden edges without overcooking.
- Pick the Perfect Mango: Choose a mango that gives slightly when squeezed but isn’t mushy; it should smell fragrant near the stem for peak flavor and sweetness.
- Sauce Consistency Matters: If your cilantro lime sauce seems too thick, blend in a splash of lime juice or water—a pourable sauce drizzles beautifully over the tacos.
- Prep Ahead, Eat Fresh: You can make both salsa and sauce up to 4 hours ahead. Store them covered in the fridge so assembly is a breeze come dinnertime.
How to Serve Shrimp Tacos with Mango Salsa
Garnishes
The finishing touches make all the difference! Scatter on extra fresh cilantro, thinly sliced radishes, or a few more jalapeño rounds for color and added zest. A wedge of lime squeezed over the top brings out all the bright flavors in Shrimp Tacos with Mango Salsa, making every mouthful sing.
Side Dishes
Nothing complements these tropical tacos like a platter of chips and guac, a scoop of cilantro-lime rice, or even grilled corn on the cob sprinkled with chili and cheese. The fresh, punchy flavors in Shrimp Tacos with Mango Salsa work especially well with simple, crunchy sides that won’t overpower the main event.
Creative Ways to Present
Set up a DIY taco bar for your next gathering—line up warm tortillas, bowls of shrimp, mango salsa, cabbage, and all your toppings so everyone can build their perfect bite. For a casual dinner, stack everything high on a rustic serving platter for a bold, colorful centerpiece that almost steals the show from the taste itself!
Make Ahead and Storage
Storing Leftovers
Store cooked shrimp, mango salsa, and sauce separately in airtight containers in the fridge. Each component will stay fresh for up to two days, and storing them apart helps everything maintain its unique texture and flavor.
Freezing
For best results, freeze only the cooked shrimp (wrapped tightly in a freezer bag for up to one month)—the mango salsa and creamy sauce are best enjoyed fresh for their crispness and brightness, as freezing can make them watery or dull.
Reheating
Reheat the shrimp gently in a skillet or microwave just until warmed through—avoid overcooking, or the shrimp will toughen. Build your next round of Shrimp Tacos with Mango Salsa with fully chilled salsa and sauce for a deliciously fresh finish.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to fully thaw and pat the shrimp dry before cooking to ensure a good sear and keep the tacos from getting watery.
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How spicy are these Shrimp Tacos with Mango Salsa?
They’re moderately mild by default. You control the spice by adjusting how much jalapeño you use in the salsa and how much chili powder goes on the shrimp. If you love extra heat, add more chopped jalapeño or a few dashes of hot sauce!
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Can I make any of the components in advance?
Yes! The mango salsa and cilantro lime sauce can be prepared and refrigerated up to 4 hours before serving, making weeknight dinner prep a breeze. Just cook the shrimp fresh for best texture.
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What’s the best way to warm tortillas for tacos?
You can toast tortillas briefly in a dry skillet, wrap in foil and warm in the oven, or microwave them covered with a damp paper towel. Warm tortillas make assembling and eating Shrimp Tacos with Mango Salsa so much more enjoyable!
Final Thoughts
When you’re craving something colorful, flavorful, and impossibly fresh, these Shrimp Tacos with Mango Salsa never disappoint. I hope you give them a try and share them with friends—they’re the kind of recipe that always brings a big, sunny smile to the table. Enjoy every bright, juicy bite!
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 Dish
- Method: Pan-searing, Mixing, Blending
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Shrimp Tacos with Mango Salsa are a flavorful and vibrant dish that is perfect for a quick and delicious meal. The combination of tender shrimp, fresh mango salsa, and creamy cilantro lime sauce creates a delightful explosion of flavors in every bite.
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. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
- For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
- For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
- To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage, and place the shrimp on top of the cabbage. Top with mango salsa and 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: 345
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 201mg
