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Shrimp Tacos with Mango Salsa

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Shrimp Tacos with Mango Salsa Recipe | Creamy Cilantro Lime Sauce | Shrimp Tacos | Mango Salsa | Best Shrimp Tacos

These shrimp tacos with mango salsa are a quick and easy dinner option that features tender shrimp, sweet and tangy mango salsa, and creamy cilantro lime sauce, all inside warm corn tortillas.

Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.

If I ask the girls what they want for dinner the answer is always tacos. They are on a major taco kick right now which I don’t mind because it’s a quick and easy meal to make. I too love tacos and I was looking for something a little more grown up than the ground turkey/cheese/hard shell tacos that the kids love. Enter these shrimp tacos with mango salsa – chile seasoned shrimp, crunchy cabbage, sweet and tangy mango salsa and creamy cilantro lime sauce makes for an awesome flavor combination that everyone will love.

The shrimp in these tacos are lightly seasoned with chili powder and seared for a few minutes in a blazing hot pan until they’re cooked through. I used a larger shrimp here (size 21-25 per pound), but smaller shrimp will work just as well.

Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.

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The mango salsa can be made in advance and includes a little bit of fresh jalapeno for a kick – if you’re sensitive to spicy foods, make sure to take the ribs and seeds out of the pepper to considerably tone the spice level down.

Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.

The purple cabbage adds color and crunch, I love a little texture in my tacos to keep things interesting. The tacos get finished off with a drizzle of cilantro lime sauce, which comes together in about 5 minutes with the help of a food processor. The whole meal can be made in about 25 minutes, not too bad for such a delicious end result. The next time the girls ask for tacos, I’m making them their usual favorite and throwing together these shrimp tacos with mango salsa for the adults in the house. Don’t forget to make my mexican rice and cantina beans to serve on the side!

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Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.

Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.
4.63 from 8 votes
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Shrimp Tacos with Mango Salsa

Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 437 kcal
Author Dinner at the Zoo

Ingredients

  • For the shrimp:
  • 2 teaspoons olive oil
  • 1 1/4 pounds of shrimp , peeled, deveined and tails removed
  • chili powder and salt to taste
  • For the mango salsa:
  • 1 cup of mango , finely diced
  • ½ cup red bell pepper , finely diced
  • 1/2 of a jalapeno pepper , minced (remove seeds and ribs to make it milder)
  • juice of 1 lime
  • ½ cup loosely packed cilantro leaves , finely chopped
  • For the creamy cilantro lime sauce:
  • 1 cup sour cream (can use light)
  • ½ cup fresh cilantro leaves , roughly chopped
  • 2 teaspoons lime juice
  • 1 1/2 teaspoons honey
  • ¼ cup prepared green salsa
  • salt and pepper to taste
  • 1 cup shredded purple cabbage
  • 8 corn or flour tortillas

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.

Nutrition Facts
Shrimp Tacos with Mango Salsa
Amount Per Serving
Calories 437 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 387mg 129%
Sodium 1281mg 53%
Potassium 503mg 14%
Total Carbohydrates 37g 12%
Dietary Fiber 4g 16%
Sugars 12g
Protein 34g 68%
Vitamin A 40.3%
Vitamin C 75.5%
Calcium 32.5%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. My mouth is watering just looking at this! This is easy enough to make but a little more “fancy” then a regular taco! Love it & all tha flavours incorporated!

    Reply

  9. I love tacos and we just about have them every week. Usually it’s chicken, pork or beef, but I definitely want to put shrimp into the rotation. They are absolutely gorgeous and I love the purple cabbage – such great crunch!

    Reply

  16. I just ate and this is making me hungry again! I go crazy when I see Shrimps and Mangoes so this is a heavenly recipe for me, I can’t wait to try this out this weekend! 🙂

    Reply

    • Green salsa is salsa made with tomatillos instead of tomatoes, it’s sometimes also called salsa verde. If you go into the salsa section at the grocery store you should see jars of green salsa alongside the red salsa. Hope that helps!

      Reply

  21. Just had to come back and give my review- these were amazzzzzing! My husband loved them so much he made them again the next night. Thanks so much for the recipe!

    Reply

  22. Excellent recipe, turned out terrific. I used serranos instead of jalapenos, had some on hand and we like things spicy anyway. I had made some red salsa which I used instead of green and I didn’t bother with the food processor for the creamy sauce. Will definitely make again.

    Reply

      • Omg yes … pineapple why didn’t I think of that it’ll still give it that sweetness from like the mango … yes thank you so much I’ll let u know how it turns out lol … again thank you

        Reply

      • Thanks for the variations hence, I don’t get to do my own shopping and may need to use what I have on hand at the time. Can’t wait for my husband and I to try these! He’s the shrimp lover while I love anything spicy!

        Reply

  25. Turned out great! I added avacado to the mango salsa, and also added some julienned jicama to the sour cream sauce for a little baja flair.

    Reply

  26. Absolutely delicious! I made these tonight and we could not get enough of them. Definitely making these tacos again! Thanks for sharing!

    Reply

  28. Can’t wait to make these tonight! I’m probably the only person to say this.. But I HATE cilantro. It’s a huge bummer, I wish I liked it, but I can’t do it! What could I use in it’s place for the sauce? I am going to use parsley with the salsa, that’s what I usually do.

    Reply

  31. How many tacos can I get out of this recipe if it’s for four people?
    3? 2?
    3 (or 2) tacos per person equals 437 calories?
    Thank you!

    Reply

  33. Made it for Father’s Day for my dad nothing but compliments from family thanks great recipe definitely a keeper

    Reply

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