If you’re looking for a dinner that practically transports you straight to the tropics, you have to try Shrimp Tacos with Mango Salsa. Imagine tender shrimp nestled in a warm tortilla, topped with vibrant, fresh salsa and a smoky chipotle crema—a fiesta of flavor and color in every bite!
Why You’ll Love This Recipe
- Tropical Vibes: The sweet-tangy mango salsa instantly gives these tacos a sunny burst of flavor that feels like summer all year.
- Quick and Easy: You can prep and cook everything in under 40 minutes, making these shrimp tacos an ideal weeknight dinner.
- Bold, Balanced Flavor: From spicy shrimp and smoky chipotle crema to fresh, crisp toppings, every bite is exciting and perfectly balanced.
- Crowd-Pleaser: Shrimp Tacos with Mango Salsa are as gorgeous as they are delicious—guaranteed to impress at any gathering.
Ingredients You’ll Need
The beauty of Shrimp Tacos with Mango Salsa is in their bright, simple ingredients. Each one—from luscious mango to zesty chipotle crema—adds a layer of flavor, texture, or eye-catching color you don’t want to miss.
- Mango: The star of the salsa! Choose a ripe mango for maximum sweetness and juiciness.
- Avocado: Adds rich creaminess to balance the tang and spice.
- Red cabbage: For a pop of color and a satisfying crunch.
- Red bell pepper: Sweet and crisp, it adds freshness and color.
- Green onion: Gives a gentle onion flavor without overpowering the salsa.
- Jalapeño: Just enough heat—remove seeds for mild, leave some in for extra kick.
- Fresh cilantro: Bright, herbaceous, and absolutely key in both salsa and shrimp marinade.
- Lime juice and zest: Adds a citrus sparkle to the salsa and the crema.
- Extra virgin olive oil: Just a touch for glossy, flavorful salsa and juicy shrimp.
- Ground cumin & cayenne: Warm spice notes for both shrimp and salsa.
- Kosher salt & black pepper: Essential for seasoning every component perfectly.
- Sour cream or Mexican crema: Forms the base of the luscious chipotle crema.
- Chipotle hot sauce: Smoky, slightly spicy, and crucial for that irresistible crema drizzle.
- Medium shrimp: Sweet, tender, and the perfect protein for these tacos. Be sure to peel and devein them.
- Corn tortillas: Soft, warm, and the perfect vessel for piling on those fresh fillings.
- Lime wedges (optional): For a final, zesty squeeze before eating.
Variations
One of my favorite things about Shrimp Tacos with Mango Salsa is how endlessly customizable they are. You can easily tweak this recipe for any occasion, ingredient availability, or dietary need—so don’t be afraid to make them your own!
- Swap the Protein: Try grilled fish, crispy tofu, or even shredded chicken instead of shrimp for a fun twist.
- Pineapple Salsa: Replace mango with pineapple for a tropical tang that’s out of this world.
- Low-Carb Version: Serve the shrimp and mango salsa over crisp lettuce cups instead of tortillas for a lighter bite.
- Dairy-Free: Use a non-dairy yogurt-based crema to keep the meal completely dairy-free.
How to Make Shrimp Tacos with Mango Salsa
Step 1: Make the Mango Salsa
Start by combining your diced mango, avocado, red cabbage, red bell pepper, green onion, jalapeño, and cilantro in a medium bowl. Drizzle with lime juice and olive oil, sprinkle in some cumin, and season everything with salt and pepper. Gently toss—being careful not to smash the avocado—so every bite is perfectly coated and colorful. Set aside or refrigerate while you prep the rest.
Step 2: Stir Together the Chipotle Crema
In a small bowl, whisk together sour cream (or crema), fresh lime juice and zest, chipotle hot sauce, and a pinch of salt. Taste and adjust for smoky heat—if you like things spicy, add extra chipotle sauce. Cover and chill until you’re ready to serve—this crema is destined to be your new taco obsession.
Step 3: Season and Marinate the Shrimp
Add your peeled, deveined shrimp to a large bowl with chopped cilantro, kosher salt, pepper, cumin, cayenne, and a splash of olive oil. Toss well to ensure every shrimp is beautifully seasoned. Let it sit while you prep your tortillas—this quick marinade infuses loads of herby, spicy flavor.
Step 4: Warm the Tortillas
Heat a dry skillet over medium-high heat. Once hot, toast each corn tortilla for about 30 seconds per side until soft and lightly charred. Keep them stacked and wrapped in foil or a towel to stay warm and pliable—this makes folding (and eating!) your shrimp tacos so much easier.
Step 5: Cook the Shrimp
Add the remaining olive oil to a skillet over medium-high heat. Toss in the marinated shrimp and cook, stirring, until they turn pink and just cooked through—this usually takes 2–4 minutes. Be careful not to overcook; perfectly tender shrimp are the signature of great Shrimp Tacos with Mango Salsa!
Step 6: Assemble the Tacos
Fill each tortilla with a generous scoop of shrimp, plenty of mango salsa, and a dreamy drizzle of chipotle crema. Garnish with extra cilantro and serve with lime wedges on the side. Repeat for all tacos—then gather your friends and dig in!
Pro Tips for Making Shrimp Tacos with Mango Salsa
- Jalapeño Prep Safety: Always wear gloves when mincing jalapeño to save your hands from lingering heat (and accidental eye rubbing later!).
- Shrimp Timing: Shrimp cook incredibly fast—remove them from the heat the moment they turn pink to keep them juicy, never rubbery.
- Tortilla Toasting: Don’t skip charring the tortillas! The subtle smoky flavor and flexibility elevate every taco.
- Crema Customization: Adjust the chipotle crema to your spice preference, adding more sauce—or even a pinch of smoked paprika—for extra boldness.
How to Serve Shrimp Tacos with Mango Salsa
Garnishes
Set out little bowls of chopped fresh cilantro, extra lime wedges, sliced jalapeños, or thinly sliced radishes for a final flourish. These finishing touches add crunch, color, and zing—making your Shrimp Tacos with Mango Salsa look as fresh as they taste.
Side Dishes
Pair your tacos with simple black beans, a crunchy slaw, or fluffy cilantro-lime rice. I also love a lightly-dressed cucumber salad or crispy tortilla chips for added variety and crunch on taco night.
Creative Ways to Present
Layer everything on a large platter so guests can build their own tacos, or serve individual tacos on small wooden boards with a colorful cloth napkin. For parties, make mini Shrimp Tacos with Mango Salsa using street taco–sized tortillas for an adorable, handheld appetizer.
Make Ahead and Storage
Storing Leftovers
Store the components separately in airtight containers in the fridge. The shrimp keeps for up to 2 days, the salsa is best within 1–2 days (before the avocado browns), and the chipotle crema stays fresh for up to 3 days—just give it a quick stir before serving!
Freezing
It’s best not to freeze the mango salsa or crema (as the textures won’t hold up), but you can freeze cooked shrimp. Lay them out in a single layer to freeze, then transfer to a ziptop bag for up to 1 month. Thaw in the fridge before reheating.
Reheating
Gently reheat shrimp in a skillet over low heat just until warmed through—high temps can make shrimp tough. Warm tortillas as you originally did for the best taco-night experience all over again!
FAQs
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Can I use frozen shrimp for Shrimp Tacos with Mango Salsa?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating. This ensures they cook quickly and get that beautiful sear for perfect tacos.
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How can I make these tacos less spicy?
For a milder taco, simply use less chipotle hot sauce in the crema and remove all seeds from the jalapeño in the salsa—or skip the jalapeño altogether. The tacos will still burst with bright, tropical flavor!
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Can I prep any part of Shrimp Tacos with Mango Salsa ahead of time?
Definitely! You can make the chipotle crema and prep the salsa ingredients a few hours in advance (combine just before serving to keep the avocado bright). The shrimp is best cooked fresh but can be marinated for up to 30 minutes ahead.
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What if I don’t have corn tortillas?
Flour tortillas work in a pinch, or try serving the fillings over rice or greens for a fun taco bowl version. You won’t lose the vibrant flavor that makes Shrimp Tacos with Mango Salsa so special!
Final Thoughts
If you’re craving something colorful, fresh, and incredibly satisfying, Shrimp Tacos with Mango Salsa are the way to go. Gather your favorite people, whip up a batch, and let the taco night magic begin—one bite, and you’ll be hooked!
Print
Shrimp Tacos with Mango Salsa Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
Delicious and easy to make Shrimp Tacos with Mango Salsa that are bursting with flavor and perfect for a quick weeknight meal or entertaining guests.
Ingredients
For Mango Salsa
- 1 small mango, peeled, pitted, and diced small
- 1 small avocado, peeled and diced small
- 1/4 cup finely chopped red cabbage
- 1/2 small red bell pepper, finely chopped
- 1 small green onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
For Chipotle Crema
- 1/2 cup sour cream or Mexican crema
- 1/2 medium lime, juice and zest
- 1 1/2 tablespoons chipotle hot sauce or more to taste
- 1/4 teaspoon kosher salt
For Shrimp Tacos
- 1/4 cup chopped fresh cilantro plus more for garnish
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper or more for spicier shrimp
- 1 tablespoon olive oil, divided
- 1 pound medium shrimp, peeled and deveined
- 8 corn tortillas
- Lime wedges for garnish (optional)
Instructions
- To Make Mango Salsa: To a medium bowl, add first 7 ingredients (mango through cilantro). Add lime juice, olive oil, and cumin to mango mixture. Gently toss to coat. Season to taste with kosher salt and freshly ground black pepper. Set aside or refrigerate if making in advance.
- To Make Chipotle Crema: In a small bowl, whisk together sour cream, lime juice and zest, chipotle hot sauce, and kosher salt until smooth. Cover and refrigerate.
- To Make Shrimp Tacos with Mango Salsa: In a large bowl, whisk together cilantro, salt, pepper, cumin, cayenne, and 2 teaspoons of olive oil. Add shrimp and toss to coat. Cook shrimp in a skillet until pink and cooked through. Assemble tacos by topping a warm tortilla with shrimp, mango salsa, and chipotle crema. Garnish with additional cilantro and serve with lime wedges.
Notes
- I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.
- You’ll need 1/2 cup finely chopped fresh cilantro (plus more for optional garnish).
- If you want lime wedges, you’ll need an additional lime.
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 275mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 99mg
