These shrimp tacos with mango salsa are a fast, flavorful dinner made with tender chili-seasoned shrimp, bright fruit salsa, crisp cabbage, and a creamy cilantro lime sauce tucked into warm corn or flour tortillas.
This shrimp tacos recipe is a fresh and easy way to make taco night feel special without spending a lot of time in the kitchen. The sweet and tangy mango salsa balances the lightly spiced shrimp, while the creamy cilantro lime sauce ties everything together. If mango is not your favorite, pineapple salsa is also a delicious option.
Tacos are always a reliable dinner choice because they are quick, flexible, and easy to customize. These shrimp tacos with mango salsa are a slightly more grown-up version of a classic taco night, but they are still simple enough for a busy weeknight. Juicy shrimp are seasoned with chili powder and seared until pink and tender, then layered with shredded purple cabbage, fresh mango salsa, and a smooth cilantro lime sauce. The result is a colorful seafood taco with a mix of sweet, savory, creamy, and crunchy flavors in every bite.
How do you make shrimp tacos?
Start by seasoning peeled and deveined shrimp with chili powder and salt. Heat olive oil in a large pan over high heat, then cook the shrimp in a single layer for a few minutes on each side until they are pink and cooked through. While the shrimp cook, prepare the mango salsa by combining diced mango, red bell pepper, jalapeno, lime juice, cilantro, and salt. Blend the cilantro lime sauce until smooth and creamy. To assemble, warm the tortillas, add sauce, cabbage, shrimp, and a generous spoonful of mango salsa. Serve the tacos right away for the best texture and flavor.
How to peel shrimp
This recipe uses raw shrimp, which cook quickly in a hot pan. If your shrimp still have shells, remove the main shell with your fingers, then pull off the tail end if desired. Some shrimp also need to be deveined. Look for a dark line along the back of the shrimp. If you see one, use a small paring knife to make a shallow cut along the top, then lift out the vein with the tip of the knife or a wooden skewer. Buying shrimp that are already peeled and deveined can save time.
Tips for shrimp tacos
- Larger shrimp work especially well in these tacos. Jumbo shrimp in the 21-25 count range are a good choice, though smaller shrimp will also taste great.
- You can leave the tails on for presentation, but removing them before serving makes the tacos easier to eat.
- The mango salsa and cilantro lime sauce can be prepared ahead of time, which makes assembly fast.
- Corn tortillas add a classic flavor, but flour tortillas are also a good option.
- Use finely shredded cabbage for the best texture. A mandoline works well, or you can use pre-shredded cabbage to save time.
How do you make mango salsa?
Mango salsa is made with fresh diced mango, red bell pepper, lime juice, cilantro, and a small amount of jalapeno. The jalapeno adds a little heat, but you can make the salsa milder by removing the seeds and ribs before mincing it. Ripe mangoes give the salsa the best sweetness and texture. After mixing the ingredients, let the salsa chill for at least 15 minutes so the flavors can blend. This fresh salsa is a perfect topping for shrimp tacos because it adds brightness, sweetness, and a refreshing contrast to the warm seafood.
Shrimp taco variations
This shrimp taco recipe is easy to adapt based on what you have available. Keep the same basic method and switch the protein, salsa, or toppings to create a different version.
- Protein: Try another seafood option such as tilapia or salmon.
- Salsa: Replace mango with peaches, pineapple, papaya, or kiwi. Diced avocado can also be added to the salsa.
- Toppings: Add sliced jalapenos, grated cotija cheese, or pickled red onion for extra flavor.
This meal comes together in about 25 minutes, making it a great option for a weeknight dinner or a casual weekend meal. The combination of tender shrimp, creamy sauce, crisp cabbage, and sweet mango salsa makes these tacos feel fresh and satisfying without being complicated. Serve them immediately while the tortillas are warm and the shrimp are freshly cooked.
More taco recipes you’ll love
- Baja Fish Tacos
- Ground Beef Tacos
- Slow Cooker Chicken Tacos
- Baked Beef Tacos
- Carne Asada Tacos
Shrimp Tacos with Mango Salsa
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, with seeds and ribs removed for a milder salsa
- Juice of 1 lime
- 1/2 cup cilantro leaves, finely chopped
For the creamy cilantro lime sauce
- 1 cup sour cream, regular or 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
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For the shrimp: Heat the olive oil in a large pan over high heat. Season both sides of the shrimp with chili powder and salt. Arrange the shrimp in a single layer and sear for 2-3 minutes per side, or until pink and cooked through.
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For the mango salsa: Combine the mango, red bell pepper, jalapeno, lime juice, and cilantro in a bowl. Add salt to taste, cover, and refrigerate for at least 15 minutes and up to 4 hours.
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For the creamy cilantro sauce: Place the sour cream, cilantro, lime juice, honey, and green salsa in a food processor. Blend until smooth and creamy, then season with salt and pepper to taste.
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To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage, and the cooked shrimp. Top with mango salsa and serve immediately.
Notes
Nutrition
This post was originally published on August 25, 2015 and was updated June 2, 2019 with new content.