Spicy Shrimp Tacos with Mango Salsa

Shrimp tacos, but make them a little spicy-sweet and beachy, with juicy mango and a tangy crema that drips down your wrist in the best way. That’s what these are. Quick weeknight energy (under 30 minutes, truly), but flashy enough to pull out when your friend who “doesn’t even like seafood” comes over and ends up eating four.

My crew goes feral for these. The kids pick out the jalapeños, my husband pretends he doesn’t like fruit in savory things and then mysteriously “taste-tests” half the mango salsa, and I’m the one at the stove doing the shrimp flip like it’s a sport. We’ve eaten these in pajamas, on the porch steps, and once in the minivan because practice ran late. Zero regrets.

Why You’ll Love This Spicy Shrimp Tacos with Mango Salsa

– It’s fast: a 10-minute marinade, a 4-minute cook, and your tortillas are barely warm before you’re crunching into cabbage.
– The flavors slap: smoky spice on the shrimp, sweet-tart mango, cool lime crema. It’s a little party in your mouth, cliché and true.
– No fancy stuff: 1 lb shrimp, 2 ripe mangos, a jalapeño, red onion, cilantro, lime, cabbage, sour cream or Greek yogurt, and 8 small tortillas. Done.
– Kid-and-guest friendly: spice is adjustable, and you can make the salsa ahead so dinner feels like assembling Legos.

How to Make It

Grab a bowl and toss 1 lb peeled, deveined shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, a pinch of cayenne if you like drama, 1 grated garlic clove, the zest and juice of half a lime, 1 tsp honey, 3/4 tsp kosher salt, and pepper. Let it sit 10–15 minutes on the counter while you chop.

Salsa time: dice 2 ripe mangos (not rock-hard, not mush), 1/4 small red onion, and 1/2 jalapeño (seeds if you’re brave). Toss with a handful of chopped cilantro, juice from the other half of the lime, and a pinch of salt. If it tastes flat, add another squeeze of lime. If it’s watery, you cut your mango too early—no worries, just drain a bit.

Quick crema: stir 1/3 cup sour cream (or Greek yogurt) with a splash of lime juice, a pinch of salt, and a few drops of hot sauce or a smidge of chipotle sauce. Thin with water to drizzle-land.

Heat a large skillet until it’s real hot—like, “don’t touch it” hot. Add shrimp in one layer. Cook 1–2 minutes per side until opaque and a little charred on the edges. Don’t overdo it or they get rubbery and we’re all sad.

Warm 8 small corn tortillas directly over a burner (15 seconds per side) or in a dry pan. Keep them in a towel so they stay tender.

Build: tortillas + crunchy shredded cabbage + shrimp + mango salsa + crema. A sprinkle of flaky salt on top if you’re feeling fancy. Eat immediately and probably two at a time.

Ingredient Notes

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– Shrimp: Medium or large, peeled and deveined. If frozen, thaw under cold water and pat dry like you mean it—wet shrimp won’t sear.
– Mango: Ripe but not collapsing. If it drips everywhere, salsa gets soupy; if it’s firm, dice smaller and add a touch more lime.
– Jalapeño: Seeds = heat. No shame in removing them or swapping in serrano if you like sharper spice.
– Lime: Zest in the marinade adds zing. If all you have is bottled juice, it still works—been there.
– Corn Tortillas: Warm them or they crack. A quick steam in a damp towel in the microwave works when the stove is crowded.
– Cabbage: The crunch anchor. Purple looks pretty, green is fine. Lettuce works in a pinch but wilts faster.
– Sour Cream/Greek Yogurt: Either makes a dreamy crema; thin with water so it drizzles instead of dolloping.
– Spices (chili powder, cumin, smoked paprika): This is the smoky backbone. Don’t skip the paprika—it’s the “grill” flavor without a grill.
– Honey: Balances the heat and helps caramelization. Maple or a pinch of brown sugar also works.

Recipe Steps

1. Marinate shrimp with oil, spices, garlic, lime, honey, salt, and pepper for 10–15 minutes.
2. Dice mango, onion, and jalapeño; toss with cilantro, lime juice, and salt to make salsa.
3. Stir sour cream (or yogurt) with lime, salt, and hot sauce; thin with water to drizzle.
4. Heat skillet until very hot; sear shrimp 1–2 minutes per side until opaque and lightly charred.
5. Warm tortillas over a burner or in a dry pan; keep wrapped in a towel.
6. Layer cabbage, shrimp, mango salsa, and crema into tortillas; serve immediately.

What to Serve It With

– Cilantro-lime rice or garlicky quinoa.
– Charred corn or elote-style street corn.
– Black beans with a squeeze of orange and cumin.
– Chips + guac and a pitcher of limey margaritas or sparkling water with chili-lime salt.

Tips & Mistakes

– Don’t crowd the pan. Shrimp need space to sear, not steam.
– Salt your salsa. Mango is sweet; salt wakes it up.
– Warm the tortillas. Cold tortillas crack and make sad tacos.
– Taste and tweak. More lime, a pinch of sugar, or extra hot sauce—follow your mouth, not the rules.
– Overcooked shrimp are bouncy balls. Pull them as soon as they curl and turn opaque.

Storage Tips

Store shrimp, salsa, crema, and tortillas separately. Shrimp keep 2–3 days in the fridge; reheat quickly in a hot pan or eat cold straight from the container (no judgment). Mango salsa is best day-of but still solid on day two; just drain excess juice. Crema lasts up to 4 days. Leftover tacos for breakfast? Add a fried egg and call it genius.

Variations and Substitutions

– No mango? Use pineapple, peach, or even strawberries. Drain canned fruit really well.
– Spice swap: chipotle powder for smoky heat, or skip cayenne for mild mouths.
– Protein swap: chicken thighs or firm tofu (press it) with the same seasoning. For tofu, add a splash of soy sauce or tamari.
– Dairy-free crema: use mayo + lime or a dairy-free yogurt. Avocado smashed with lime is also dreamy.
– Sweetener swap: honey ↔ sugar ↔ maple syrup—use what you’ve got.
– Gluten-free: use 100% corn tortillas. If you add soy to the marinade, swap tamari or coconut aminos.

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Frequently Asked Questions

Spicy Shrimp Tacos with Mango Salsa

Juicy chili-lime shrimp tucked into warm corn tortillas with bright mango salsa and a tangy lime crema. Fresh, fast, and perfect for taco night.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb large shrimp, peeled and deveined
• ▢ 1 tbsp olive oil for cooking
• ▢ 1.5 tsp chili powder
• ▢ 1 tsp ground cumin
• ▢ 1 tsp smoked paprika
• ▢ 0.5 tsp garlic powder
• ▢ 0.25 tsp cayenne pepper adjust to taste
• ▢ 0.75 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 1 tbsp lime juice for shrimp
• ▢ 1.5 cup ripe mango, small dice
• ▢ 0.25 cup red onion, finely diced
• ▢ 1 tbsp jalapeño, minced seeded for less heat
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 2 tbsp lime juice for salsa
• ▢ 0.25 tsp salt for salsa
• ▢ 8 tortilla corn tortillas
• ▢ 1.5 cup red cabbage, thinly shredded
• ▢ 0.5 cup sour cream
• ▢ 2 tbsp mayonnaise
• ▢ 1 tsp hot sauce
• ▢ 0.5 tsp lime zest
• ▢ 1 each lime cut into wedges for serving

Instructions

Preparation Steps

• Make the mango salsa: In a bowl, combine mango, red onion, jalapeño, cilantro, 2.0 tbsp lime juice, and 0.25 tsp salt. Toss and let sit while you prep the shrimp.
• Make the lime crema: In a small bowl whisk sour cream, mayonnaise, hot sauce, and lime zest. If needed, thin with a splash of water to drizzle.
• Season the shrimp: Pat shrimp dry, then toss with chili powder, cumin, smoked paprika, garlic powder, cayenne, 0.75 tsp kosher salt, 0.25 tsp black pepper, and 1.0 tbsp lime juice.
• Cook the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1.5 to 2.0 minutes per side until just opaque and lightly charred. Remove from heat.
• Warm the tortillas: Char or warm tortillas in a dry skillet 20 to 30 seconds per side; keep wrapped in a clean towel.
• Assemble: Layer cabbage in tortillas, add shrimp, spoon on mango salsa, and drizzle with lime crema.
• Serve: Garnish with extra cilantro and lime wedges. Enjoy immediately.

Notes

For extra heat, add a pinch of cayenne to the crema. Flour tortillas work too—warm them gently to prevent tearing.