Shrimp Tacos with Mango Salsa: Fresh, Flavorful & Easy to Make
Few dinners feel as light, flavorful, and satisfying as shrimp tacos with mango salsa. Juicy shrimp, sweet ripe mango, zesty lime, and soft tortillas make this dish a true family favorite. The best part? These easy shrimp tacos with mango salsa are ready in under 30 minutes, making them perfect for busy weeknights when you want a healthy, restaurant-quality meal at home.
Ingredients
For the Shrimp
- 1 lb raw shrimp peeled and deveined
- 1 Tbsp olive oil
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp ground cumin
- ¼ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Mango Salsa
- 1 large ripe mango peeled and diced (about 1 cup)
- ½ cup red bell pepper diced
- ⅓ cup red onion finely diced
- 1 jalapeño minced (remove seeds for less heat)
- ¼ cup cilantro chopped
- Juice of 1 lime
- 1 tsp honey or agave optional
For Assembly
- 8 small corn or flour tortillas warmed
- Optional toppings: shredded cabbage slaw avocado slices, or avocado crema
Instructions
Prepare the Shrimp
- Pat shrimp dry with paper towels. Toss with olive oil and all seasonings until evenly coated.
- Heat a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from heat.
Make the Mango Salsa
- Combine diced mango, red bell pepper, onion, jalapeño, cilantro, lime juice, and optional honey/agave in a bowl. Stir and let sit for 5–10 minutes to allow flavors to meld.
Warm the Tortillas
- Heat tortillas in a skillet or directly over a gas flame for a few seconds until pliable. Keep covered with a towel.
Assemble the Tacos
- Layer each tortilla with shrimp and spoon mango salsa on top. Add optional slaw, avocado, or crema. Serve immediately.
Notes
- Use ripe mango: For the best flavor in your mango salsa, make sure your mango is ripe—look for skin that's mostly red or orange and yields slightly to the touch. Unripe mangoes are markedly less sweet and harder to dice.
- Make components ahead: The mango salsa (and any creamy sauce like avocado crema) can be prepared up to 4 hours in advance—just cover and refrigerate.
- Shrimp: Overcooked shrimp become rubbery quickly—so sear them just 2–3 minutes per side until pink.
- Tortillas: Warm them briefly to make them pliable and prevent breakage—corn or flour both work well.
- Customize toppings: Add crunch with shredded cabbage slaw or depth with avocado slices, chipotle crema, queso fresco, or fresh cilantro.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Salsa holds up well; just reheat the shrimp gently.